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instant pot texas roadhouse pot roast

Instant Pot Texas Roadhouse Pot Roast Recipe

4.25 from 4 votes
Texas Roadhouse is such a happy place, and our Instant Pot Texas Roadhouse pot roast recipe will be sure to put a smile on your face.
Serving6
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Natural Release Time 1 hour
Total Time 2 hours 15 minutes

Ingredients

  • 2 cups beef broth
  • 3 pound beef chuck roast
  • salt and pepper, to taste, (about a teaspoon of each)
  • ½ teaspoon garlic powder, (more or less to taste)
  • 1 onion, diced
  • 1 orange bell pepper, diced
  • 3 stalks of celery, diced
  • 3 cloves of garlic, minced
  • ½ cup tomato sauce
  • ½ cup BBQ Sauce
  • 2 Tablespoon Worcestershire sauce
  • 2 beef bouillon cubes
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary

Equipment

Instructions

  • Pour beef broth into the Instant Pot.
  • Season all sides of the roast with salt, pepper and garlic powder. Place roast in the bottom of the Instant Pot.
  • Add in onions, peppers, celery, and garlic on top of and all around the roast.
  • Pour tomato sauce, BBQ sauce, and Worcestershire sauce on top of roast. Then place bouillon cubes on top of roast with thyme and rosemary.
  • Place the lid on top of the Instant Pot and move the valve to SEALING. Press the PRESSURE COOK (MANUAL) button and set timer for 65 minutes (or 20-25 minutes per pound, depending on the size of your roast).
  • When the timer is done, let the pressure do a NATURAL RELEASE and then let the roast sit on warm for at least 1 hour (I sometimes will let it sit on warm in the Instant Pot for 3-5 hours, just to let it really get tender).
  • Remove roast from Instant Pot and slice into pieces (it should pretty much fall apart by this point).
  • Serve with mashed potatoes and gravy on the side and of course with Texas Roadhouse Rolls. :)

Notes

  • When it comes to beef pot roasts, we like to cook them for 20 mins per pound in the Instant Pot. If the roast is frozen, we will cook it for 30-35 mins per pound.

Nutrition

Calories: 2895 kcal · Carbohydrates: 95 g · Protein: 274 g · Fat: 159 g · Saturated Fat: 70 g · Polyunsaturated Fat: 13 g · Monounsaturated Fat: 80 g · Trans Fat: 9 g · Cholesterol: 939 mg · Sodium: 7325 mg · Potassium: 6278 mg · Fiber: 8 g · Sugar: 66 g · Vitamin A: 4858 IU · Vitamin C: 178 mg · Calcium: 432 mg · Iron: 35 mg
Cuisine: American
Author: Steph Loaiza
Course: Main Course