Instant Pot Bottom Round Roast Recipe
Description
Nothing beats the smell of a juicy, tender roast cooking away in the kitchen. Whether it’s for a holiday dinner or just a Sunday dinner, this Instant Pot Bottom Round Roast is sure to please! This recipe is made with a bottom round roast, a cut of beef that is full of flavor, yet still very affordable. The Instant Pot is the perfect tool for making a juicy roast in a fraction of the time. This recipe is so easy, all you have to do is set the timer and you will have a delicious dinner on the table in no time!
Prep Time
This Instant Pot Bottom Round Roast recipe is very easy to prepare and only takes about 10 minutes of prep time. You will need to season the roast with salt and pepper and then brown it in a pan with some butter or oil. Once the roast is browned, you will add the ingredients to the Instant Pot and the rest is a breeze!
Cook Time
This Instant Pot Bottom Round Roast recipe only takes about 45 minutes of cook time. The Instant Pot will do all the work for you so you can sit back and relax while dinner is cooking. You will know it is done when the meat is fork tender and the juices are running clear.
Ingredients
- 1 3-4 pound bottom round roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons butter or olive oil
- 1 cup beef broth
- 1/2 cup dry red wine
- 2 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Instructions
1. Start by seasoning your roast with the salt and pepper. Heat the butter or oil in a large skillet over medium-high heat. When the butter is melted and the pan is hot, add the roast and brown it on all sides. This should take about 5 minutes.
2. Once the roast is browned, transfer it to the Instant Pot. Add the beef broth, red wine, Worcestershire sauce, garlic powder, onion powder, thyme, and rosemary. Lock the lid on the Instant Pot and set it to Manual/High Pressure for 45 minutes.
3. When the time is up, allow the pressure to release naturally for 10 minutes, then carefully do a quick release of the remaining pressure. When the pressure has been released, open the lid and remove the roast from the Instant Pot. Let the roast rest for 10 minutes before slicing and serving.
Equipment
- Instant Pot
- Skillet
- Knife
- Cutting Board
Notes
If you don’t have an Instant Pot, you can make this recipe in the oven. Preheat the oven to 350°F and place the roast in a roasting pan. Add the beef broth, red wine, Worcestershire sauce, garlic powder, onion powder, thyme, and rosemary to the pan. Cover the pan with foil and roast it in the oven for 1 1/2 to 2 hours, or until the meat is fork tender.
Nutrition: Per Serving
- Calories: 845
- Fat: 51 g
- Carbohydrates: 4 g
- Protein: 78 g
- Sodium: 792 mg
Recipe Tips
- Be sure to season your roast well with salt and pepper before browning.
- You can also add diced carrots, onions, and/or potatoes to the Instant Pot for a complete meal.
- For a less “beefy” flavor, use low-sodium beef broth.
- If you prefer a thicker gravy, you can add a tablespoon of cornstarch to the liquid before cooking.
- The roast will continue to cook as it rests, so be sure to let it rest before slicing and serving.
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