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Instant Pot Maple-Dijon Pot Roast with Potatoes Recipe

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4 from 33 reviews

This Instant Pot Maple-Dijon Pot Roast with Potatoes is a comforting and flavorful one-pot meal. Featuring a tender beef blade roast slowly cooked to perfection with a sweet and tangy maple-Dijon sauce, complemented by tender potatoes and onions. The recipe combines the convenience of an Instant Pot with rich, savory flavors, making it perfect for an easy family dinner.

  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings

Ingredients

Meat

  • 2 kg (about 4 1/2 lb) beef blade roast, bone-in

Vegetables

  • 3 onions, cut into thick slices
  • 4-5 medium potatoes, peeled and quartered

Liquid & Seasonings

  • 125 ml (1/2 cup) beef broth
  • 125 ml (1/2 cup) maple syrup
  • 30 ml (2 tbsp) Dijon mustard
  • 10 ml (2 tsp) fresh thyme, chopped (optional)
  • 2 tbsp olive oil
  • Salt and pepper, to season

Instructions

  1. Prepare the Instant Pot. Set your Instant Pot to Sauté mode and add the olive oil to warm it up for searing the meat.
  2. Sear the roast. Season the beef blade roast generously with salt and pepper. When the oil is hot, sear the roast on all sides for about 2-3 minutes per side until browned to lock in the flavors. Remove it and set aside.
  3. Sauté the onions. In the same pot, add the sliced onions and sauté for about 3-4 minutes until they start to soften and develop sweetness.
  4. Mix the sauce. In a bowl, combine the beef broth, maple syrup, Dijon mustard, and chopped thyme if using, stirring well to create the cooking liquid.
  5. Add potatoes to the pot. Arrange the peeled and quartered potatoes evenly around the edges of the Instant Pot.
  6. Return the roast to the pot. Place the seared roast on top of the onions and potatoes, nestling it gently.
  7. Pour the sauce over. Pour the maple-Dijon broth mixture over the roast and potatoes, ensuring even coverage.
  8. Pressure cook. Close the lid securely and set the Instant Pot to cook on High Pressure for 70 minutes.
  9. Release pressure. Once cooking is complete, allow for a natural pressure release for 15 minutes, then carefully perform a quick release to let out any remaining pressure.
  10. Rest the roast. Remove the roast from the pot and let it rest for a few minutes before carving to retain juices.
  11. Optional sauce thickening. For a thicker sauce, remove the meat and vegetables, set the pot to Sauté mode, and simmer the liquid until it reduces to your desired consistency.
  12. Serve. Plate the roast with the tender potatoes and onions, drizzling with the delicious maple-Dijon sauce for a hearty complete meal. Enjoy!

Notes

  • Bone-in beef blade roast adds extra flavor and moisture.
  • Using fresh thyme is optional but adds a nice herbal note to the dish.
  • You can substitute Yukon Gold or red potatoes if preferred.
  • Allowing the roast to rest after cooking helps the juices redistribute for a tender bite.
  • Use natural maple syrup for the best flavor, but pure maple-flavored syrups can be substituted in a pinch.
  • If you don’t have an Instant Pot, this recipe can be adapted for slow cooking or oven roasting with longer cooking times.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://allyumcooks.com/instant-pot-maple-dijon-pot-roast-with-potatoes-recipe/