Instant Pot Recipe For Beef Bottom Round Roast

May 13, 2023 Post a Comment

Slow Cooker Beef Pot Roast (my secret family recipe!) The Novice Chef from thenovicechefblog.com

Description

Tender, juicy, and full of flavor, this Instant Pot recipe for beef bottom round roast is a must-have for any dinner table. This delicious roast is cooked in a pressure cooker, meaning that it’s ready in no time at all. An easy and delicious dinner idea for any night of the week.

Beef bottom round roast comes from the round muscle at the back of the cow. It is a lean cut of meat that is full of flavor. It is best cooked low and slow, as it can become tough when cooked too quickly. When cooked in an Instant Pot, however, it comes out perfectly tender and juicy every time.

Prep Time

This recipe takes 15 minutes to prepare. You will need to gather your ingredients, chop the vegetables, and season the roast before cooking.

Cook Time

Cooking time in the Instant Pot is approximately 60 minutes, including the time it takes for the pot to come to pressure. Once the timer is done, allow a 10 minute natural release before releasing the pressure valve.

Ingredients

For this recipe, you will need:

3-4 pound beef bottom round roast
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon ground black pepper
1 teaspoon kosher salt
1 onion, chopped
1 cup beef stock
2 carrots, chopped
2 celery stalks, chopped

Instructions

1. Start by seasoning the roast. Rub the roast with olive oil and then sprinkle with the garlic, thyme, rosemary, pepper, and salt.

2. Turn on the Instant Pot to the sauté function. When the pot is hot, add the onions and cook for 3-4 minutes until soft. Add the beef stock and stir to combine.

3. Place the roast into the pot and add the carrots and celery. Close the lid and make sure the valve is set to “seal”.

4. Set the Instant Pot to the “meat/stew” setting and adjust the time to 60 minutes. Allow the pot to come to pressure and then the timer will start counting down.

5. When the timer is done, allow a 10 minute natural release before releasing the pressure valve.

6. Carefully remove the roast from the pot and let it rest for 10 minutes before slicing. Serve with the vegetables and remaining juices from the pot. Enjoy!

Equipment

For this recipe, you will need an Instant Pot and a cutting board. A sharp knife will also be necessary for chopping the vegetables.

Notes

This recipe can be doubled or tripled to make enough for a crowd. The cooking time will stay the same, but you may need to adjust the amount of liquid depending on the size of your pot.

Nutrition: Per Serving

Calories: 477 Carbohydrates: 3 g Protein: 53 g Fat: 25 g Saturated Fat: 9 g Cholesterol: 144 mg Sodium: 841 mg Potassium: 915 mg Fiber: 1 g Sugar: 1 g

Recipe Tips

This recipe can easily be adapted to fit your dietary needs. For a gluten-free version, simply replace the beef stock with a gluten-free variety. For a vegan version, replace the beef with a plant-based protein such as tempeh or tofu.

This recipe is also great for meal prepping. The roast can be cooked in advance and stored in the refrigerator for up to four days. Reheat in the microwave or on the stovetop before serving.

For an extra flavor boost, try adding some fresh herbs such as rosemary or thyme to the pot before cooking. You can also add some diced potatoes or mushrooms for a heartier meal.