Complete your dinner with this maple-dijon Instant Pot pot roast with potatoes recipe. Experience melt-in-your-mouth beef, sweet and tangy sauce, and tender potatoes in no time! Sunday roast without the hassle.
I remember when pot roast was a dish reserved for free days, requiring hours of careful monitoring. The Instant Pot changed all that, and this maple-Dijon pot roast with potatoes recipe has made it so much easier to prepare.
In just over an hour, you can serve a tender, flavorful roast that tastes like it's been slow-cooking all day—perfect for those of us who want to serve a special meal without spending hours in the kitchen. It's my favorite dish to set on a Sunday afternoon, and have ready on the table by Sunday dinner.
The highlight of this recipe is its unexpected flavor combination. The maple syrup and Dijon mustard create a rich, slightly sweet glaze that even picky eaters will love. My kids, who sometimes need convincing to try new foods, now ask for "that sweet meat with potatoes" at least once every few weeks. The sauce is so good they even eat all their vegetables just to have more of it.
The Instant Pot turned a traditionally time-consuming dish into an easy weeknight dinner. I can throw everything in the pot when my kids get home from school, chat about their day while it cooks, and still have dinner ready at a reasonable hour. The best part? The potatoes cook right along with the meat, which means fewer pots to wash.
As someone who's always busy but craves dishes that feel a bit special, this recipe was a great find. Now it's our modern take on a traditional family meal, with the same comforting smell filling the house—just in a fraction of the time.
Ingredients
- Beef blade roast, bone-in - the main protein for the dish, giving rich flavor and tenderness as it cooks.
- Onions - cut into thick slices, they add sweetness and depth to the dish as they caramelize during cooking.
- Potatoes - peeled and quartered, these serve as a hearty side that absorbs the flavors of the roast and broth.
- Beef broth - adds moisture and enhances the savory flavor of the dish.
- Maple syrup - contributes a touch of sweetness.
- Dijon mustard - adds a tangy flavor.
- Fresh thyme - chopped, this herb adds a fragrant and earthy note (optional).
- Olive oil - used for searing the roast, helping to develop a rich crust and flavor.
See the recipe card for exact quantities.
Step-by-step Instructions
If you're craving a hearty, flavorful meal that's simple to make, this instant pot maple-dijon pot roast with potatoes is the way to go. With just a handful of ingredients and a few easy steps, you can serve up a comforting dish that’s sure to impress. Follow the instructions below to make this pot roast with minimal effort!
Prepare the Instant Pot
Begin by setting your instant pot to Sauté mode. Add the olive oil to the pot and allow it to heat up. This step helps to create a nice sear on the roast, enhancing the flavor of the dish.
Sear the Roast
While the oil is heating, season the beef blade roast generously with salt and pepper on all sides. Once the oil is hot, carefully place the roast in the pot. Sear the roast for about 2-3 minutes on each side until it is browned all over. This browning process adds depth to the flavor. Once browned, remove the roast from the pot and set it aside on a plate.
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Sauté the Onions
In the same pot, add the sliced onions. Scrape the brown bits from the bottom of the pot and sauté them for about 3-4 minutes, stirring occasionally, until they are slightly softened. The onions will absorb the flavors left in the pot from the roast, adding more complexity to the dish.
Mix the Broth Mixture
While the onions are sautéing, take a mixing bowl and combine the beef broth, maple syrup, Dijon mustard, and, if using, the chopped thyme. Whisk these ingredients together until well blended. This mixture will create a flavorful sauce that will coat the roast and potatoes.
Add Potatoes to the Pot
Next, add the quartered potatoes to the instant pot. Arrange them around the edges of the pot, creating a base for the roast. This makes sure that the potatoes cook evenly and absorb the flavors from the broth.
Return the Roast to the Pot
Add the beef back into the instant pot, positioning it on top of the sautéed onions and the arranged potatoes. This allows the roast to cook in the flavorful liquid while the potatoes steam underneath.
Pour the Broth Mixture
Carefully pour the prepared broth mixture over the roast and potatoes. Make sure that the roast is well coated with the sauce, this will enhance the flavor during cooking.
Seal and Cook
Close the lid of the instant pot and set the valve to the sealing position. Cancel the Sauté mode and select Manual/Pressure Cook, setting it to cook on High pressure for 70 minutes. This cooking time will make sure that the roast becomes tender and flavorful.
Release Pressure
Once the cooking time is complete, allow the instant pot to release pressure naturally for 15 minutes. After this time, carefully perform a quick release for any remaining pressure by turning the valve to venting. Be cautious of the steam.
Rest the Roast
After all the pressure has been released, open the lid and carefully remove the roast from the pot. Let it rest on a cutting board for a few minutes before slicing or serving. This resting period allows the juices to redistribute within the meat.
Optional Sauce Thickening
If you prefer a thicker sauce, you can remove the meat and vegetables from the pot. Set the instant pot back to Sauté mode and simmer the remaining liquid until it reduces to your desired consistency. Stir occasionally to prevent sticking.
Serve and Garnish
Once ready, serve the sliced pot roast with the potatoes, drizzled sauce, and some thyme for garnish. Enjoy your instant pot Maple-Dijon Pot Roast!
Storage
To store any leftovers from the instant pot maple-dijon pot roast, allow the dish to cool to room temperature. Transfer the roast, potatoes, and any remaining sauce to an airtight container. Refrigerate for up to 3 days. When you're ready to enjoy the leftovers, you can reheat them in the microwave or on the stovetop until heated through. If you prefer, you can also slice the roast before storing for easier reheating.
Top Tips
Choose the right cut of meat: For the best results, select a well-marbled beef blade roast or chuck roast. These cuts have enough fat to keep the meat tender and flavorful during the cooking process.
Adjust seasoning to taste: Feel free to modify the amount of salt, pepper, or Dijon mustard based on your personal preference. You can also add garlic or other herbs for additional flavor.
Let the roast rest: After removing the roast from the instant pot, allow it to rest for at least 10 minutes before slicing. This helps the juices redistribute, making the meat more tender and flavorful when served.
What to Serve with this Maple-Dijon Pot Roast with Potatoes
For a meal that pairs well with Instant Pot Maple-Dijon Pot Roast with Potatoes, consider a few sides that balance the rich flavors of the roast. A carrot tzimmes can add sweetness with its tender roasted carrots and spices, contrasting the savory meat. For a fresh, crisp side, try a kale salad, which brings a burst of color and texture to the meal.
This Instant Pot beef roast is also a great dish to serve for St. Patrick's Day. Everyone loves the fall-apart, tender beef and potatoes!
If you're in the mood for something with crunch, air fryer brussel sprouts are an easy and flavorful addition. Another great option is a Russian vinaigrette salad, made with root vegetables and a tangy dressing, perfect for balancing the richness of the pot roast.
For more variety, try other instant pot recipes like the comforting instant pot chicken and pepper stew or a light, fresh instant pot fish soup, both of which complement the pot roast without overshadowing its flavors. These sides and recipes help round out a satisfying meal.
Recipe
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Instant Pot Maple-Dijon Pot Roast with Potatoes
Equipment
Ingredients
- 2 kg about 4 ½ lb beef blade roast, bone-in
- 3 onions cut into thick slices
- 4-5 medium potatoes peeled and quartered
- 125 ml ½ cup beef broth
- 125 ml ½ cup maple syrup
- 30 ml 2 tablespoon Dijon mustard
- 10 ml 2 teaspoon fresh thyme, chopped (optional)
- 2 tablespoon olive oil
Instructions
- Set instant pot to Sauté mode. Add olive oil.
- Season the roast generously with salt and pepper. When the oil is hot, sear the roast on all sides until browned (about 2-3 minutes per side). Remove and set aside.
- In the same pot, sauté onion slices for about 3-4 minutes until slightly softened.
- In a bowl, mix beef broth, maple syrup, Dijon mustard, and if using, the chopped thyme.
- Add the quartered potatoes to the instant pot, arranging them around the edges.
- Return the roast to the instant pot, placing it on top of the onions and potatoes.
- Pour the broth mixture over the roast and potatoes.
- pressure for 70 minutes.
- Once the cooking time is complete, allow for a 15-minute natural pressure release, then carefully do a quick release for any remaining pressure.
- Remove the roast and let it rest for a few minutes before serving.
- Optional: If you prefer a thicker sauce, remove the meat and vegetables, set the instant pot to Sauté mode and simmer the liquid until reduced to your desired consistency.
- Serve the roast with the onions, potatoes, and sauce. The potatoes will absorb the delicious flavors of the maple-Dijon sauce and become tender during cooking. This makes for a complete one-pot meal. Enjoy!
