A beef roast is one of my favorite meals to serve to guests. It’s simple to make, made with a budget-friendly cut of meat, but it’s still something special. Especially now, when the temperatures are cooler we’re turning to warm comfort foods.
Greek Beef Roast in the Instant Pot
I make our beef roast in the Instant Pot with simple ingredients and zesty flavors from my husband’s heritage. Even though this recipe isn’t a traditional Greek Beef Roast (that one involves tomatoes and cinnamon – also delicious!), it’s full of the flavors we love, and none of them are hard to find or expensive to buy.
Cooking a beef roast in the Instant Pot is easy and reliable even if you aren’t a great cook or you’re just learning how to cook food yourself. Just follow a few simple steps, and the Instant Pot does all the hard work.
What is the Best Cut of Beef for an Instant Pot Beef Roast?
When you’re cooking a beef roast in the Instant Pot, you can get away with a cheaper cut of beef (which helps when you’re trying to buy good quality grass-fed meat!). There are several cuts of beef that make a great pot roast, specifically:
- Chuck Roast
- Beef Rump Roast
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More Instant Pot Recipes from Steph:
- Turmeric Chicken & Rice
- Pumpkin Spice Steel Cut Oats
- Beef & Veggie Soup
- How to Convert any Soup Recipe to an Instant Pot Recipe
- Vegan Turmeric Lentil Soup
- One-Pot Chicken Burrito Bowls
- White Bean Chili (Learn how to cook with dry beans!)
Instant Pot Beef Roast: Quick Fall Comfort Food
Even if you follow every step (I’ll give you an out if you’re pressed for time), this Instant Pot beef roast only takes a few minutes to get cooking. It’s not complicated, and it’s yummy and flavorful.
We like to serve it with roasted potatoes, salad, or roasted veggies. Because of the Greek flavors, I like to dip it with a quick and simple cheaters’ tzatziki sauce. But it also tastes great with barbecue sauce or gravy.
Serve leftovers shredded with barbecue sauce on sandwiches or topping baked potatoes. Personally, I try to make extra just so we can have leftovers to last the next few days. Leftovers also taste great in this soup.
If you’re pressed for time, you can just toss everything but the avocado oil into the Instant Pot, turn it on, and call it good. It will make a decent roast, but be sure to serve it with plenty of sauce because it won’t be as flavorful as it could be.
However, if you add these 3 simple steps, you’ll have a deeply flavorful and delicious roast you won’t be able to stop snacking on before you serve it.
Step 1: Salt it
Salt the roast and let it come to room temperature before cooking it. When you salt the meat as it comes to room temperature, it tenderizes it a little bit and helps deepen the flavor of the roast in the end.
Step 2: Rub in the Seasonings
You don’t need to take too much time with this but just sprinkle on the seasonings before browning the meat.
Step 3: Brown the Meat Before Cooking
Use the Saute setting to brown all the sides of the meat before adding lemon juice and water to the pot. This helps lock in the flavors and produce a better roast in the end.
After that, toss everything else in the Instant Pot, set it to cook, and forget about it until dinner time.
Where to Buy an Instant Pot
This is the 6-quart Instant Pot I started out with. After a few years, we added an 8-quart partly because I knew I would use two at the same time often enough, partly because it was the Prime Day sale, and also because I wanted more space for certain recipes. Both are a pretty basic model and you don’t need more bells and whistles than that!
If you’re deciding on size, most people say it’s better to get a deal on the 6-quart and just have 2 rather than go big, BUT if your family has 5 or more people or you really like to batch cook or do more than a pound of beans, the 8-quart may be the best choice. My full Instant Pot review and buying guide for features, size, and model.
If you’d like to shop directly at Instant Pot’s website instead of Amazon (or just compare prices), check them out here.
If you’re still on the fence about adding an Instant Pot to your kitchen appliance arsenal here are my Instant Pot pros and cons.
Healthy Instant Pot Beef Roast
Because this is my favorite beef roast recipe, I use the ingredients that are easiest for me. In this case, it means my all-purpose Greek Seasoning. This is a budget-friendly blend made from spices you probably already have in your kitchen. I make it a jar at a time because we use it for everything – our favorite salad dressing, chicken, ground beef, veggie dip, and now beef roast. Don’t worry, I’ll show you how to season the roast if you don’t have the Greek Seasoning.
Besides that, the only other ingredients you need are a chuck roast, salt, red pepper flakes (optional – but they don’t add too much spice), a little bit of oil (I used avocado), lemon juice, and water. That’s it!
RELATED: If you’re interested in other flavors of Instant Pot pot roast, check out Katie’s framework recipe here.
Each ingredient plays an important role in this recipe, this is my understanding as a home cook, not as a scientist, but isn’t it fun to see how everything works together?
When you salt the meat as it comes to room temperature, it tenderizes it a little bit and helps deepen the flavor of the roast in the end.
The garlic and onion especially play an important role in flavoring the meat.
Red Pepper Flakes
I like these because even though they don’t make the roast spicy, they do add a little more depth to the flavors. They will, however, make the juices spicy, so be aware of that when you spoon any of the juice over your roast.
You can use any oil you feel comfortable with here. Olive oil is traditional, but since we’re using it for browning the meat, not adding flavor, I prefer to use avocado oil.
The acid helps tenderize the meat while it cooks and adds flavor to the juice and meat. I just use the bottled stuff to keep this recipe budget-friendly and simple.
Because beef roast is made with tough cuts of meat, I cook mine in a lot of water. It makes it tender, prevents the meat from drying out, and makes a really flavorful broth I can use later that week with the leftovers.
Kid-Friendly Instant Pot Beef Roast
This is a simple beef roast with delicious, but mild flavors. It’s perfect for kids. If you serve it with tzatziki sauce, it’s especially fun for kids who like dipping.
Even though this recipe isn’t a traditional Greek Beef Roast (that one involves tomatoes and cinnamon – also delicious!), it’s full of the flavors we love, and none of them are hard to find or expensive to buy.
- Liberally salt the roast on all sides and let it come to room temperature.
- Set the Instant Pot to the Sauté setting and press Start. While it heats, rub the roast with the Greek seasoning and pepper flakes. When oil is hot (but not smoking), use tongs to lower the roast into the pot.
- Brown the meat on each side for 3-4 minutes.
- After the roast is browned, pour the lemon juice and 1 cup of water into the Instant Pot. Use a wooden spatula to scrape up any browned bits that are stuck to the bottom of the pot. This deglazing step not only ensures the spots don’t burn and trip the Error setting on the Instant Pot, but also makes sure all that flavor goes into the cooking liquid and into the roast.
- Add more water to the pot, until the roast is a little over half-submerged. Give it a good stir, then put the lid on the pot.
- Seal your Instant Pot and put it on the Manual setting. Set it to cook at High Pressure for 20 minutes per pound. After it finishes cooking, use the Quick Release Button (keeping your fingers and face far away from the vent to prevent burning) to release the pressure.
- Remove the roast to a serving plate, shred with a fork, and drizzle with the cooking liquid to keep it moist while serving. See notes for serving suggestions!
If you don’t want to make a batch of Greek Seasoning (you should, it’s so good on so many things), use this instead: 1 tsp each basil, parsley, oregano, and garlic powder, 3/4 tsp each salt, pepper, and onion powder
Serving Suggestions: We like to eat this with potatoes or rice and a big Greek-style salad. The meat is really good with tzatziki sauce. You can make a more traditional sauce like this, or make my cheater’s version (which is essentially everything but the cucumber) by stirring these together while the roast is cooking: 1 1/2 cups full-fat yogurt, 2 cloves garlic, minced, 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp dried dill, and 1/2 tsp salt
Leftover Ideas: Serve leftovers on gyros, bbq sandwiches, or topping salad or baked potatoes.
- Calories: 464
- Sugar: 0g
- Sodium: 658mg
- Fat: 36g
- Saturated Fat: 13g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 29g
- Cholesterol: 117mg
Keywords: comfort food, seasonal eating, easy dinner
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