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+ servings
aerial shot of a bow filled with chunks of pot roast and sweet potatoes.

Instant Pot Texas Pot Roast With Sweet Potatoes

Shiner, jalapeños, fish sauce, and sweet onion put a Texas stamp on this easy, comforting dish.
Servings 6

Equipment

  • 1 pressure cooker

Ingredients  

  • 2 teaspoons salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (optional)
  • 1⅔ pound chuck roast, cut in half, in necessary, to fit in Instant Pot
  • 2 tablespoons cooking oil
  • 2 tablespoons unsalted butter
  • 1 large Texas sweet onion, halved lengthwise, and then cut lengthwise into ½-inch strips (1½–2 cups)
  • 1 longneck bottle Shiner Bock (12 ounces)
  • 1 seven-ounce can pickled jalapeño peppers and their juice (or ¼ cup apple cider vinegar)
  • 1 tablespoon fish sauce
  • 1 bay leaf
  • 1 sprig fresh oregano or 1 teaspoon dried oregano
  • 3 medium sweet potatoes, peeled and cut into 2-inch chunks

To thicken the gravy:

  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons flour

Directions 

  • Combine salt, pepper, cumin, and chili powder in a small bowl. Rub all over the beef. (For best flavor, this can be done ahead, up to overnight, but it’s not necessary.)
  • Set Instant Pot to sauté. Add cooking oil and sear beef all over until browned, about 3–4 minutes per side. Remove the beef and set aside.
  • Add the unsalted butter and the onion. Stir, scraping up the brown bits at the bottom of the pot, until the onions are translucent, about 5 minutes.
  • Put the beef back in, and add Shiner, jalapeños or vinegar, fish sauce, bay leaf, and oregano. Close the lid. Set to cook at high pressure for 40 minutes.
  • Let the pressure come down for 15 minutes on its own before releasing the pressure manually. Remove the lid and set the beef aside in a dish to rest. Cover with foil.
  • Use a ladle to skim the fat off the top of the liquid that remains. If you have a fat separator, use that, but you should be able to get most of it with a ladle.
  • Set the Instant Pot to sauté. Add the sweet potatoes and cook about 10 minutes, or until soft.
  • While the sweet potatoes are cooking, mash the softened butter and flour together with a fork to form a paste. About 3 minutes before the sweet potatoes are done, add the paste to the pot to thicken the gravy.
  • Using two forks, pull the beef into large chunks—you’re not looking to shred it, just pull it into serving-sized pieces. Serve with the gravy and sweet potatoes.