This is a make-ahead prep meal for busy work nights. The Instant pot is the perfect application because it can do so many different tasks for you!
Start with one decent sized chuck roast, 12 oz beer (American Lager works well as does a dark beer), 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 teaspoon black pepper, and 2 tablespoons bullion powder. Beer!! We prefer the High Life in this household, but a nice Leinenkugel’s Creamy Dark works well too!
Spray the Instant Pot with some oil and turn it on to saute. Let it get nice and hot, and hit each side (including the thin side where all the good fat is) until it’s nice and brown. This really gives it a great flavor. Using an insert like this helps with the sticking. I am currently using the Instant Pot Max and I LOVE IT. (affiliate links)
Dump in the beer and add the spices and Beef Bullion on top. I like to use Watkins Beef base (affiliate link) due to the superior flavor. You can mix them in with the beer, but I have this idea that leaving the spices on top help the flavor get into the meat. Not sure if it’s true or not, but it’s delicious so I’m not changing anything.
And here you can pause if you like. This one, I left in the fridge for 2 days until Monday (Monday nights are always so hectic).
I pulled it out Monday morning (put together Saturday afternoon) and brought it up to a boil while I was in the shower by putting it on high pressure (it doesn’t get up to high pressure). Doing this really helps the cooking get kick-started. Then, before leaving for work, I set it to slow cook low. I was gone for about 12 hours. If you’re gone for less time, you may want to consider slow cook high. It’s difficult to overcook this meat because it has nice marbling.
And when I got home…the meat is fork tender. If it isn’t, you can also put it under pressure for 8 minutes at a crack until it is cooked.
Chopped up some potatoes. I’m lazy and don’t take the skins off. Plus, I like them.
Add a large stock cube. If you do not have a stock cube, just add about 1/2 cup water. Put the lid on the Instant pot and cook under high pressure for 5 minutes.
Skin and chop some carrots and add them to the instant pot for 4 minutes on low pressure.
Meanwhile prepare a roux with 2 tablespoons of butter and 1/4 cup of flour. Cook for a minute to remove the floury taste.
After your carrots are done, add the liquid from the Instant Pot to the roux (I just poured it in carefully) and cook thickened. I added about 1/4 cup heavy whipping cream for a creamier gravy but this is optional. Check and adjust the seasoning.
And pour the gravy over the pot roast. You can then leave it on slow cook until you’re ready to eat.
I prefer my carrots less done and a little crunchy, and my potatoes to be completely done, that is why I chose the times I did for the pressure on them. If you prefer anther way, just adjust the times by a minute or so to cook the carrots a little longer and the potatoes a little less.
As you can see the pot roast pulls right apart! No knife needed and it’s very flavorful.
Instant Pot Beer Pot Roast
- Instant Pot
- 1 tablespoon Onion Powder
- 12 ounces Miller High Life or Leinenkugel's Creamy Dark
- 1 tablespoon Garlic Powder
- 1 teaspoon black pepper
- 2 tablespoons bullion powder
- 4 carrots peeled and cut into chunks
- 3 medium potatoes cut into chunks
- 4 stock cubes
- 2 tablespoons butter
- 1/4 cup flour
- Sear pot roast on all sides in Instant Pot. Add spices to top of meat, and pour about 12 ounces of into the pot. Slow cook on low for 10 hours or high for 6 (check for tenderness). Add potatoes and stock cube and cook on high pressure for 5 minutes, then add carrots cook on low pressure for 3 minutes. Make a roux with butter and flour. Pour the liquid from the pot roast into that pan, cook and stir until thickened. Pour over the pot roast and serve.