Instant Pot Guinness Beef Roast for Busy Evenings
This Guinness Beef Roast recipe turns an inexpensive chuck roast into tender, shredded beef with a rich, savory cooking liquid, all without hours of tending a pot on the stove. When the day has been full and there's still dinner to make, the Instant Pot can be a real help.
Servings: 4 Servings
Calories: 461kcal
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Equipment
Ingredients
- 2 Pounds Beef Chuck Roast
- 2 Teaspoons Salt
- 1 Teaspoon Black Pepper
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Dried Rosemary
- ½ Teaspoon Dried Oregano
- 1 Teaspoon Garlic Powder
- 1 Medium Yellow Onion diced
- 1 Cup Beef Broth
- 2 Tablespoons Worcestershire Sauce
- 1 Cup Guinness Stout Beer
Instructions
How to Make Instant Pot Guinness Beef Roast
Season and brown the beef
- Pat the roast dry with paper towels. Season it with the salt, pepper, thyme, rosemary, oregano, and garlic powder.2 Pounds Beef Chuck Roast, 2 Teaspoons Salt, 1 Teaspoon Black Pepper, 1 Teaspoon Dried Thyme, 1 Teaspoon Dried Rosemary, ½ Teaspoon Dried Oregano, 1 Teaspoon Garlic Powder
- Set the Instant Pot to Sauté on high. Once hot, sear the beef for 4–5 minutes per side until nicely browned. Transfer the roast to a plate.
Cook the onion
- Add the diced onion to the pot and sauté for 3–4 minutes, stirring occasionally, until it begins to soften.1 Medium Yellow Onion
- Turn off Sauté and pour in the beef broth and Guinness. Scrape the bottom of the pot thoroughly with a wooden spoon to loosen the browned bits. Stir in the Worcestershire sauce. This step is important for helping prevent a Burn warning during pressure cooking.1 Cup Beef Broth, 1 Cup Guinness Stout Beer, 2 Tablespoons Worcestershire Sauce
Pressure cook the roast
- Return the beef to the pot, nestling it into the liquid and onions. Secure the lid, set the valve to Sealing, and select Pressure Cook or Manual on High Pressure for 60 minutes.
- When the cooking cycle finishes, allow the pressure to release naturally for 20 minutes. Carefully release any remaining pressure according to your appliance's instructions before opening the lid.
Shred and serve
- Transfer the beef to a cutting board. Remove any large pieces of fat and shred the meat with two forks.
- Return the beef to the cooking liquid and let it rest for a few minutes so the shredded meat can absorb some of the savory juices.
- Serve as is or prepare the optional gravy recipe in the notes section.
Notes
Optional: Make Gravy from the Cooking Liquid
The cooking liquid makes a flavorful gravy to serve over the beef, potatoes, or noodles.- Remove the shredded beef from the Instant Pot.
- Set the pot to Sauté and bring the liquid to a gentle simmer.
- Whisk together 2 tablespoons cornstarch and 2 tablespoons cold water in a small bowl.
- Stir the cornstarch mixture into the simmering liquid.
- Cook for 2–3 minutes, stirring frequently, until thickened. Add a little extra beef broth if needed.
- Return the beef to the gravy or serve the gravy separately.
Tips for a Successful Roast
Brown the meat first. Searing adds another layer of flavor to the finished dish. Take the time to brown both sides well. Scrape the pot clean. Loose browned bits add flavor, but bits stuck to the bottom can trigger the Instant Pot's Burn warning. Give the beef enough time. Chuck roast should shred easily with a fork. If it is still tough, pressure cook it for another 10–15 minutes and allow the pressure to release naturally again.Nutrition
Calories: 461kcal | Carbohydrates: 7g | Protein: 46g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 160mg | Sodium: 1274mg | Potassium: 944mg | Fiber: 1g | Sugar: 2g | Vitamin A: 55IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 6mg