![\"Dutch](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/09\/one-pot-beef-and-rice-6-1200x1799.jpg\" "\\"My")
<\/figure>\nWhy You\u2019ll Want This on Repeat<\/h2>\n\n- That Garlic!<\/strong> Whole heads of garlic slowly cook with the beef until the cloves become soft, sweet, and mellow. <\/li>\n
- Great for Leftovers:<\/strong> This recipe makes eight servings, and the leftovers reheat beautifully for an easy lunch or dinner later in the week.<\/li>\n
- Dinner in One Pot:<\/strong> Since the beef, veggies, and rice all cook together, you get a hearty dinner without a sink full of dishes.<\/li>\n<\/ul>\n<\/div>\n\n<\/div>\n
<\/p>\n
\n\n\nOne Pot Beef and Rice Ingredients<\/h3>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/09\/IngredientsWithLabelOnePotBeefandRice-1200x800.png\" "\\"My")
<\/figure>\n\n- Rice:<\/strong> Use long-grain rice, such as jasmine or basmati. Rinse it under cool water first to remove extra starch. This helps keep the rice fluffy instead of mushy.<\/li>\n
- Beef:<\/strong> Chuck roast or stew meat both work great. Cut the beef into small, \u00bd-inch pieces so it gets tender as it cooks.<\/li>\n
- Don\u2019t Toss the Garlic:<\/strong> Once cooked, the garlic will be soft and mellow. Squeeze the cloves into the rice and stir them in for extra flavor. You can also discard them if you prefer.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n
<\/div>\n
<\/p>\n
How to Make One Pot Beef and Rice<\/h2>\n
Even though this one pot beef and rice<\/strong> needs some time to simmer, the actual prep is simple. If you love easy one-pan dinners, try my cheeseburger rice<\/a>, dirty rice<\/a>, or taco skillet<\/a> next.<\/p>\n\n- Brown the Beef:<\/strong> Heat the olive oil over medium-high heat, then add the cubed chuck roast and cook until browned on all sides, about 5 minutes.<\/li>\n
- Add the Veggies and Spices:<\/strong> Reduce the heat to medium and add the onion, carrots, salt, pepper, paprika, cumin, and bay leaves. Cook for about 5 minutes, or until the vegetables begin to soften.<\/li>\n
- Simmer Until Tender:<\/strong> Add the beef broth<\/a> and garlic heads with the bases cut off, then cover and cook on low for 45 minutes, or until the beef is tender. Meanwhile, rinse the rice under cold water and drain.<\/li>\n
- Add the Rice and Finish:<\/strong> Pour the rice over the meat and add the water, then cover and cook on low for 20\u201325 minutes, or until the rice is tender. Remove the bay leaves and garlic heads, squeeze the soft garlic cloves into the rice, and gently stir everything together before serving.<\/li>\n<\/ol>\n
\n![\"Cubed](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/09\/OnePotBeefandRice-2-1200x800.jpg\" "\\"My")
<\/figure>\n![\"Carrots,](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/09\/OnePotBeefandRice-3-1200x800.jpg\" "\\"My")
<\/figure>\n![\"Beef](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/09\/OnePotBeefandRice-4-1200x800.jpg\" "\\"My")
<\/figure>\n![\"Rice](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/09\/OnePotBeefandRice-5-1200x800.jpg\" "\\"My")
<\/figure>\n<\/figure>\n\nInstant Pot Instructions<\/h2>\n\n- Brown the Beef:<\/strong> Using the Saut\u00e9 setting, brown the beef in oil until nicely seared.<\/li>\n
- Add the Veggies:<\/strong> Add the onion and carrots, then cook until they begin to soften.<\/li>\n
- Season and Cook:<\/strong> Add the spices and broth, scraping up any browned bits from the bottom of the pot. Pressure cook for 15 minutes, then quick release.<\/li>\n
- Add the Rice:<\/strong> Layer the rice over the beef without stirring, then add the water and nestle the garlic into the rice.<\/li>\n
- Pressure Cook Again:<\/strong> Pressure cook for 6\u20138 minutes, then carefully quick release the pressure.<\/li>\n
- Finish and Serve:<\/strong> Remove the bay leaves and garlic heads, squeeze the softened garlic into the rice, then gently stir everything together before serving.<\/li>\n<\/ol>\n<\/div>\n\n<\/div>\n
<\/p>\n
\n\n\nKitchen Tools Used<\/h3>\n\n- Dutch Oven<\/a>:<\/strong> Holds heat well for tender beef and evenly cooked rice.<\/li>\n
- Sharp Knife<\/a>:<\/strong> Makes cubing the beef and chopping veggies easier.<\/li>\n
- Cutting Board<\/a>:<\/strong> Gives you plenty of room to prep everything.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n
<\/div>\n
<\/p>\n
<\/p>\n
One Pot Beef and Rice Ingredients<\/h3>\n<\/figure>\n\n- Rice:<\/strong> Use long-grain rice, such as jasmine or basmati. Rinse it under cool water first to remove extra starch. This helps keep the rice fluffy instead of mushy.<\/li>\n
- Beef:<\/strong> Chuck roast or stew meat both work great. Cut the beef into small, \u00bd-inch pieces so it gets tender as it cooks.<\/li>\n
- Don\u2019t Toss the Garlic:<\/strong> Once cooked, the garlic will be soft and mellow. Squeeze the cloves into the rice and stir them in for extra flavor. You can also discard them if you prefer.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n
<\/div>\n
<\/p>\n
How to Make One Pot Beef and Rice<\/h2>\n
Even though this one pot beef and rice<\/strong> needs some time to simmer, the actual prep is simple. If you love easy one-pan dinners, try my cheeseburger rice<\/a>, dirty rice<\/a>, or taco skillet<\/a> next.<\/p>\n\n- Brown the Beef:<\/strong> Heat the olive oil over medium-high heat, then add the cubed chuck roast and cook until browned on all sides, about 5 minutes.<\/li>\n
- Add the Veggies and Spices:<\/strong> Reduce the heat to medium and add the onion, carrots, salt, pepper, paprika, cumin, and bay leaves. Cook for about 5 minutes, or until the vegetables begin to soften.<\/li>\n
- Simmer Until Tender:<\/strong> Add the beef broth<\/a> and garlic heads with the bases cut off, then cover and cook on low for 45 minutes, or until the beef is tender. Meanwhile, rinse the rice under cold water and drain.<\/li>\n
- Add the Rice and Finish:<\/strong> Pour the rice over the meat and add the water, then cover and cook on low for 20\u201325 minutes, or until the rice is tender. Remove the bay leaves and garlic heads, squeeze the soft garlic cloves into the rice, and gently stir everything together before serving.<\/li>\n<\/ol>\n
\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nInstant Pot Instructions<\/h2>\n\n- Brown the Beef:<\/strong> Using the Saut\u00e9 setting, brown the beef in oil until nicely seared.<\/li>\n
- Add the Veggies:<\/strong> Add the onion and carrots, then cook until they begin to soften.<\/li>\n
- Season and Cook:<\/strong> Add the spices and broth, scraping up any browned bits from the bottom of the pot. Pressure cook for 15 minutes, then quick release.<\/li>\n
- Add the Rice:<\/strong> Layer the rice over the beef without stirring, then add the water and nestle the garlic into the rice.<\/li>\n
- Pressure Cook Again:<\/strong> Pressure cook for 6\u20138 minutes, then carefully quick release the pressure.<\/li>\n
- Finish and Serve:<\/strong> Remove the bay leaves and garlic heads, squeeze the softened garlic into the rice, then gently stir everything together before serving.<\/li>\n<\/ol>\n<\/div>\n\n<\/div>\n
<\/p>\n
\n\n\nKitchen Tools Used<\/h3>\n\n- Dutch Oven<\/a>:<\/strong> Holds heat well for tender beef and evenly cooked rice.<\/li>\n
- Sharp Knife<\/a>:<\/strong> Makes cubing the beef and chopping veggies easier.<\/li>\n
- Cutting Board<\/a>:<\/strong> Gives you plenty of room to prep everything.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n
<\/div>\n
<\/p>\n
<\/figure>\n- \n
- Rice:<\/strong> Use long-grain rice, such as jasmine or basmati. Rinse it under cool water first to remove extra starch. This helps keep the rice fluffy instead of mushy.<\/li>\n
- Beef:<\/strong> Chuck roast or stew meat both work great. Cut the beef into small, \u00bd-inch pieces so it gets tender as it cooks.<\/li>\n
- Don\u2019t Toss the Garlic:<\/strong> Once cooked, the garlic will be soft and mellow. Squeeze the cloves into the rice and stir them in for extra flavor. You can also discard them if you prefer.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n
<\/div>\n
<\/p>\n
How to Make One Pot Beef and Rice<\/h2>\n
Even though this one pot beef and rice<\/strong> needs some time to simmer, the actual prep is simple. If you love easy one-pan dinners, try my cheeseburger rice<\/a>, dirty rice<\/a>, or taco skillet<\/a> next.<\/p>\n
- \n
- Brown the Beef:<\/strong> Heat the olive oil over medium-high heat, then add the cubed chuck roast and cook until browned on all sides, about 5 minutes.<\/li>\n
- Add the Veggies and Spices:<\/strong> Reduce the heat to medium and add the onion, carrots, salt, pepper, paprika, cumin, and bay leaves. Cook for about 5 minutes, or until the vegetables begin to soften.<\/li>\n
- Simmer Until Tender:<\/strong> Add the beef broth<\/a> and garlic heads with the bases cut off, then cover and cook on low for 45 minutes, or until the beef is tender. Meanwhile, rinse the rice under cold water and drain.<\/li>\n
- Add the Rice and Finish:<\/strong> Pour the rice over the meat and add the water, then cover and cook on low for 20\u201325 minutes, or until the rice is tender. Remove the bay leaves and garlic heads, squeeze the soft garlic cloves into the rice, and gently stir everything together before serving.<\/li>\n<\/ol>\n
\n <\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nInstant Pot Instructions<\/h2>\n
- \n
- Brown the Beef:<\/strong> Using the Saut\u00e9 setting, brown the beef in oil until nicely seared.<\/li>\n
- Add the Veggies:<\/strong> Add the onion and carrots, then cook until they begin to soften.<\/li>\n
- Season and Cook:<\/strong> Add the spices and broth, scraping up any browned bits from the bottom of the pot. Pressure cook for 15 minutes, then quick release.<\/li>\n
- Add the Rice:<\/strong> Layer the rice over the beef without stirring, then add the water and nestle the garlic into the rice.<\/li>\n
- Pressure Cook Again:<\/strong> Pressure cook for 6\u20138 minutes, then carefully quick release the pressure.<\/li>\n
- Finish and Serve:<\/strong> Remove the bay leaves and garlic heads, squeeze the softened garlic into the rice, then gently stir everything together before serving.<\/li>\n<\/ol>\n<\/div>\n
\n<\/div>\n<\/p>\n
\n\n\nKitchen Tools Used<\/h3>\n
- \n
- Dutch Oven<\/a>:<\/strong> Holds heat well for tender beef and evenly cooked rice.<\/li>\n
- Sharp Knife<\/a>:<\/strong> Makes cubing the beef and chopping veggies easier.<\/li>\n
- Cutting Board<\/a>:<\/strong> Gives you plenty of room to prep everything.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n
<\/div>\n
<\/p>\n
- Sharp Knife<\/a>:<\/strong> Makes cubing the beef and chopping veggies easier.<\/li>\n
- Add the Veggies:<\/strong> Add the onion and carrots, then cook until they begin to soften.<\/li>\n
- Add the Veggies and Spices:<\/strong> Reduce the heat to medium and add the onion, carrots, salt, pepper, paprika, cumin, and bay leaves. Cook for about 5 minutes, or until the vegetables begin to soften.<\/li>\n
- Beef:<\/strong> Chuck roast or stew meat both work great. Cut the beef into small, \u00bd-inch pieces so it gets tender as it cooks.<\/li>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/09\/one-pot-beef-and-rice-6-250x250.jpg\")
<\/div>\n<\/div>\n