Mustard Beer Braised Beef


  • 2 lbs well-marbled beef chuck or rump roast
  • 2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp olive oil
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • 1/2 tsp kosher salt
  • 1 tbsp mustard powder
  • 1 1/2 tsp tomato paste
  • 1 garlic clove
  • 1/2 cup stout beer
  • 3 sprigs fresh thyme
  • 2 tbsp whole-grain mustard
  • Season beef with salt and pepper.
  • Add olive oil to the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH.
  • When oil gets hot, add onion, carrot and celery to the pot and saute until tender, 3-4 minutes.
  • Add mustard powder, tomato paste and garlic and cook for 1-2 minutes more.
  • Add stout beer and thyme to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Nestle the beef into the vegetable mixture.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 40 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Carefully remove the meat from the pot to a cutting board and cover loosely with foil.
  • Discard thyme sprigs. Use a fat separator or spoon to skim fat from vegetable mixture.
  • Use an immersion blender (or regular blender) to process vegetable mixture until smooth, then stir in whole grain mustard. Adjust seasonings.
  • Serve sliced beef roast topped with mustard sauce.
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