This is a sponsored post written on behalf of Florida Beef Council. All opinions are my own.
My family and I wrote a list of all the food we are going to make for Thanksgiving and realized that no one wanted to eat or make a Turkey this year. We have been slowing phasing Turkey and Ham out of our holiday meals. It is official, this Thanksgiving we are going to have Beefsgiving instead! My Father-In-Law made an amazing roast last year and I am recreating the magic in the Instant Pot with this Instant Pot Beef Roast Recipe.
The best part of making food in the Instant Pot for Thanksgiving (I mean Beefsgiving LOL) is that you free up room in your oven for yummy sides like this Cauliflower Casserole that my family and friends are obsessed with. During the holidays, I always need space in the oven and I start contemplating where I would add a second oven. Most of the time, that it because the oven is being monopolized by a huge turkey that takes forever to cook. That is why making an instant pot roast is a genius way to take back that oven space and use it for something else.
I started by choosing a chuck round roast at the grocery store.You need about 1/2 pound of roast per person you will be serving. We have 6 people for Thanksgiving that will be eating the roast so I got a 3-pound roast. You could easily make a 2-pound roast for 4 people or a 4 pound roast for 8 in the Instant Pot. You will not need to change the recipe by much. For the 4 pound roast, use 2 cups of chicken broth and 2 cups of red wine. You will not need to go any higher on the liquid for larger cuts of meat. Just be sure not to go over the fill line on the side of the instant pot.
Salt the meat with Himalayan Sea Salt and let rest for an hour. This is my favorite salt, but feel free to use the salt you have on hand. If you want to remove the salt from the meat, feel free to rinse it and pat dry.
Put the Instant Pot on Saute, spray the pan with olive oil. Once the Instant Pot is hot, add the meat in to sear for about 4 minutes on each side.
Once the meat is done searing, set the instant pot on the meat setting and increase the time to 60 minutes. You want the Instant to be in the high-pressure setting.
Next, you want to pour in the 1 cup of the red wine, 1 cup chicken broth, and the chopped up onions and mushrooms. You could use beef broth if you prefer. I am just not a fan of beef broth.
Cover the instant pot and shut the vent so that the pressure can build up.
Once the 60 minutes has ended, let the instant pot vent naturally rather than doing the quick release of the steam. Make sure to keep your kids away from the instant pot. It can get really hot.
Use a colander to separate the meat from the liquid. Save the liquid to make gravy if you want. It is super yummy and I highly recommend using the juices to make gravy. The red wine really gives it something special. To make the gravy, put to liquid back into the instant pot and set to soup. Add 1/2 cup of flour and 1/4 cup of powdered sugar. Whisk in the liquid until it is the consistency of gravy. Serve on the side of the meat and with mashed potatoes.
Instant Pot Beef Roast Recipe
This amazing Instant Pot Beef Roast recipe made with red wine, mushrooms and onions as a main dish perfect for a family of 4 or 6
- Prep Time: 60 minutes
- Cook Time: 70 minutes
- Total Time: 2 hours 10 minutes
- Yield: 3 Pounds
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- 3 Pounds Chuck Roast
- 1 Cup Red Wine
- 1 Cup Chicken Broth
- 1 Yellow Onion, chopped
- 8 oz. Mushroom, sliced
- Olive Oil Spray
- Start by salting the chuck roast on both sides and let sit for 1 hour.
- Chop up the onions and the mushrooms while you let the meat sit.
- Put the Instant Pot on Saute, spray the pan with olive oil. Once the Instant Pot is hot, add the meat in to sear for about 4 minutes on each side.
- Once the meat is done searing, set the instant pot on the meat setting and increase the time to 60 minutes. You want the Instant to be on high.
- Pour in 1 cup of the red wine, 1 cup chicken broth, and the chopped up onions and mushrooms.
- Cover the instant pot and shut the vent so that the pressure can build up.
- Once the 60 minutes has ended, let the instant pot vent naturally rather than doing the quick release of the steam.
- Use a colander to separate the meat from the liquid. Save the liquid to make gravy if you want (instructions above).
- Serve hot.
- Serving Size: 1/2 cup
- Calories: 354
- Sugar: .9 g
- Sodium: 309.5 mg
- Fat: 15.5 g
- Saturated Fat: 3.8 g
- Unsaturated Fat: 8.2 g
- Trans Fat: 0
- Carbohydrates: 2.8 g
- Fiber: .6 g
- Protein: 46.1 g
- Cholesterol: 134.6 g
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Get More Beefsgiving Recipes HERE:
Cranberry Orange-Braised Instant Pot Beef Brisket from The Crumby Kitchen
Epic Beef Wellington from Go Epicurista
Instant Pot Beef Roast from April Go Lightly
Italian Beef Braciole from Love and Confections
Roast Beef from Katie’s Cucina
Slow Cooker Beef Bourguignon from Girl Abroad
Happy #Beefsgiving 2017!