Instant Pot Round Roast Recipes

INSTANT POT® POT ROAST

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
• Combine salt, marjoram, rosemary, garlic powder, onion powder, black pepper, and paprika in a small bowl. Rub mixture all over roast to coat all sides.
• Drizzle oil into the preheated pot. Wait 30 seconds, then place roast into the pot; do not move the meat, allowing it to sear for 3 or 4 minutes. Turn the roast and sear again, 3 to 4 minutes. Repeat until all sides are browned, about 15 minutes total.
• Add potatoes, carrots, and onion to the pot. Pour in broth and Worcestershire sauce. Close and lock the lid; set vent to sealing. Select high pressure according to manufacturer's instructions; set timer for 60 minutes for a 3-pound roast or 80 minutes for a 5-pound roast. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Transfer roast, potatoes, carrots, and onions to a platter for serving.

INSTANT POT® POT ROAST WITH POTATOES AND CARROTS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in 2 tablespoons oil. Add roast to hot oil and cook until browned all over, 4 to 5 minutes per side. Add broth.
• Combine remaining oil, potatoes, carrots, onion, and soup mix in a resealable plastic bag. Seal and shake to coat evenly. Pour mixture into the pressure cooker and spread out evenly.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove roast from pot and place on a serving platter, leaving drippings in the pot.
• Select Saute function and bring drippings to a boil. Combine water and cornstarch in a bowl and add to drippings. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Season gravy with garlic salt and pepper.
• Slice roast and serve with vegetables and gravy.

INSTANT POT BOTTOM ROUND ROAST

Steps:

• Open meat package and pat it dry with a paper towel. Salt and pepper both sides of the roast
• Plug Instant pot in and press the sauté button. Let the IP heat up (the display will display "hot") and add olive oil and once that heats up add the roast fat side down. Sauté for 3 minutes and flip to the other side for another 3 minutes. Remove and set aside
• Add wine and use a wooden spoon to scrape the bottom of the IP insert to deglaze. Make sure to get all the flavor crystals
• Add the meat back into the IP, then add broth, onions, rosemary, sage and oregano
• Seal the IP and make sure the venting knob is in the sealed position. Press pressure cooker button and set the time for 60 minutes. Make sure the mode is normal and the pressure is high
• Once the IP beeps, let it release the pressure naturally (this can take up to 30 minutes). The float valve or silver button will drop on the lid
• Add carrots, potatoes and celery. Seal IP and make sure the venting knob is sealed the mode is normal and the pressure is high. Press pressure cook button and set timer for 10 minutes - the IP won't take as long to come to pressure this time
• Wait 10 minutes before doing a quick release (see notes at how to do this)
• Remove meat to a platter and take the vegetables out of the broth. Let the meat rest for 10 minutes before shredding or cutting into it
• Take two forks and shred the meat however large or small you want it
• Plate some meat and veggies and ladle on some gravy
• Eat
• Smile
• Enjoy

INSTANT POT ROUND ROAST

Steps:

• Press the Pressure Cook - HIGH setting on the Instant Pot so the pot begins to heat up while you prepare the roast.
• Massage the olive oil into the roast, then the garlic, black pepper and salt. Make sure the entire roast is covered.
• Add the metal trivet to the inside of the metal pot of the Instant Pot. Pour the beef broth in, then add the bay leaves. Toss the carrots in and place the potatoes on the outside edges of the metal trivet.
• Set the beef round roast on top of the metal trivet. Set the timer to 18 minutes. Secure lid and make sure the sealing valve is sealed.
• Once cooking completes, let pressure release naturally for 30 minutes.
• When the time completes, carefully remove roast and let rest for 10 minutes.
• While roast is resting, remove carrots and place them in a bowl. Do the same with the potatoes. Remove broth and save for a gravy or sauce. If you want to make a mashed potato, you can do so now.
• Slice roast and serve with carrots and desired potato.
• Store roast in the fridge for up to 5 days or freeze (in broth) for up to 3 months.

QUICK + EASY INSTANT POT POT ROAST

Steps:

• Set Instant Pot to sauté mode, add beef and sear for 2 to 3 minutes per side.
• Season with salt and pepper, then add garlic, Worcestershire sauce, thyme, tomato paste and beef broth.
• Top beef with potatoes and carrots.
• Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 40 minutes. When the cook time is done, allow the pressure to naturally release for 15 minutes.
• Release remaining pressure and remove the lid. Using a slotted spoon, transfer carrots and potatoes to a serving dish. Transfer pot roast to same dish and garnish with parsley.
• If a gravy is desired, set the pot to saute mode and bring cooking liquid to a simmer. Mix a tablespoon of cornstarch with 3 tablespoons of cooking liquid. Add the cornstarch mixture back to the simmering liquid; cook and stir until thickened. Spoon some of the gravy over the pot roast before serving.
• Serves: 6; Calories: 342; Total Fat: 8 grams; Saturated Fat: 3 grams; Total Carbohydrate: 19 grams; Sugars: 4 grams; Protein: 45 grams; Sodium: 538 milligrams; Cholesterol: 123 milligrams; Fiber: 4 gram.