Instant Pot Bottom Round Roast | Dishes Delish
One of the things I love about this instant pot bottom round roast recipe is that there’s almost no work involved. Thanks to its pressure cooker, the meat becomes moist, the sauce is tasty, and the vegetables are cooked directly with the meat, which gives them a great taste.
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In this instant pot bottom round roast recipe, I use their grass-fed bottom round roast. And boy, is this food delicious?
- According to this amazing guide from the people who made the instant pot, allow 20 to 25 minutes of cooking time for your roast per pound. The instant pot
- takes between 15 and 20 minutes to reach the pressure. I don’t include that time in recipe time, but I know that food will usually take 30 minutes longer than directed. The reason I don’t add time is because every recipe is different and depends on how full the IP is.
- After the meat has been cooked for 60 minutes, you will let the IP release the pressure naturally. You won’t have to put on the oven glove, but make sure the silver pressure button has fallen into its resting position before removing the lid.
- After the vegetables have been cooked, you can make a quick release on the IP, be sure to stay safe by putting on a baking glove before moving the vent knob from the sealed position to the ventilation one. Keep your hands and face away from the steam, as it will scald you.
- If your cut of meat is especially fatty, be sure to cut as much fat as you can so you don’t end up with too fatty sauce.
- a suspension of flour, so I call the juice and broth that is cooked with meat “sauce.” I prefer that to making a flour-based sauce.
- The meat and sauce freeze well. Just be sure to store them in airtight containers and mark the date they enter the freezer.
- Do you have a frozen roast? You can add 20 to 30 minutes to the initial cooking time.
I don’t make a traditional “sauce” with
Ingredients and substitutions
- Olive oil – I use organic, extra virgin. If you have a preferred stir-fry oil, you can use it instead.
- Bottom round roast – There are many different cuts of beef you can use. I prefer round roasts, but any of the mandrill roasts would also work.
- Salt – Use kosher to salt the roast.
- Pepper – My husband doesn’t love pepper, but I do, so I only use a little in the recipe. Use everything you want to suit your tastes.
- Onion – Vidalia is my favorite onion because of its slightly sweet taste, but a yellow onion would also work.
- Carrots: I use organic and wash them with a vegetable brush, but I don’t fight them because I like the nutrients in the peel. But you can peel them if you prefer.
- Potatoes – I use Yukon gold because they are creamy in texture, but use the potato you prefer. I wash the potatoes with a vegetable brush and not the hair.
- Celery – Just a stem to help flavor the broth.
- Meat broth – I use organic broth from Trader Joe’s. It’s delicious and affordable.
- Red wine – Wine and meat go well together and red broth seasons the broth beautifully.
- Rosemary – Fresh. You can find it in small packages in the produce section of the grocery store.
- Sage – Fresh. You can also find this in the products section at the grocery store.
- Oregano – I used dried organic.
How to Make
Get your instant cooker or pressure cooker
Gather the ingredients: bottom round roast, onion, meat broth, red wine, salt and pepper
Here’s the other side of the bottom round roast package.
Remove the roast from the package and sprinkle kosher salt and pepper on both sides. (A)
Plug in the instant pot and press the stir-fry button. Once it warms up (you should read hot on the screen), add olive oil and once it is heated, place the roasted fat down and sauté for three minutes, flip and sauté the other side for 3 minutes.
Press the cancel button and remove the roast from the insert. (B
Pour red wine into the insert and use a wooden spoon to scrape (deglaze)
bottom of the pan. Replace the roast and add the sliced onions, meat broth, dried oregano, sage leaf and rosemary sprig. (C)
Seal the IP, making sure the vent knob is sealed and press the snap cook button. Make sure the mode is set to normal and high pressure. Set the timer for 60 minutes.
Once the IP
beeps which is done, it will make a natural release that will take approximately 30 minutes for the floating valve (or silver button on top) to be pressed. Step seven While waiting the 30 minutes for the IP
to release the pressure, wash the potatoes and carrots and cut them into pieces. Cut the celery in half lengthwise and then slices wide. (D)
<img src="https://i2.wp.com/dishesdelish.com/wp-content/uploads/2019/10/Instant-Pot-Pot-Roast-2.jpg" alt="On the left, the meat scorched with the onion, herbs and broth on the insert and on the left the potatoes, carrots and celery
Replace the cap on the IP and seal it. Make sure the vent knob is sealed and press the pressure cooker button again. Set the timer for 10 minutes. Note: it won’t take as long for the IP to reach pressure as it did when it started cold.
Once the timer beeps, wait 10 minutes before making a quick release. (See helpful tips to figure out how to make a quick release.)
Remove the meat from the IP and place it on a tray. Also remove the vegetables and set them aside.
Take two forks and separate the meat until it has been shredded.
Do you see how delicious this roast looks? Nice and humid!
Plate the meat with some vegetables; Pour some
sauce over the meat and vegetables.
I hope you enjoyed this instant pot bottom round roast recipe.
Do you have an extra roast and don’t know what to do with it? Here’s a great recipe from my friend Beth that you should try.
Another popular meat
- Roast lamb
- Swedish meatballs
And as always, make all your dishes delicious
! If you’ve tried this recipe, I’d love to
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