Super Tender Instant Pot Pot 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.

EASY INSTANT POT POT ROAST (TENDER AND JUICY)

Steps:

• Season all sides of the beef with a generous amount of salt (2 to 3 teaspoons) and then set aside, at room temperature, for one hour.
• Meanwhile, make a spice mixture by stirring the onion powder, garlic powder, and black pepper until blended.
• Prepare the vegetables. Peel and cut the onion into large chunks. Peel the carrots and remove the ends. Slice the carrots and celery into thick long sticks. Smash garlic cloves with the flat side of a knife and peel away the skins.
• After an hour, use paper towels to pat the beef dry on all sides (this helps the meat brown), and then rub the beef on all sides with the spice mixture. The beef should be well seasoned on all sides with the spices. (You might have some leftover.)
• Add oil to the bottom of a 6-quart Instant Pot (or electric pressure cooker). Select the "Sauté" setting and choose high heat. When the oil is hot and shimmering, add the beef. Cook until well-browned on all sides, about four minutes per side. Transfer the browned beef to a plate.
• Add the onion, carrots, celery, and garlic cloves to the pot and cook, stirring occasionally until they start to sweat and lightly brown around the edges, about 6 minutes. Transfer the vegetables to a plate.
• Pour in the broth, bouillon, and apple cider vinegar, and then use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot (not doing this may result in an error while cooking at pressure).
• Turn the 'saute' function off. Place the beef back into the pot and scatter the onions, carrots, celery, and garlic around the beef. Add the rosemary, thyme, bay leaf, and baby potatoes (optional). It is okay if the liquid in the pot does not completely cover the beef and vegetables.
• Select the "Pressure Cook" or "Manual" function and cook on high pressure for 60 minutes. Note that the timer will not start until there is enough pressure inside the pot, so the timer may not start for a few minutes. If your roast is not 3 pounds, you will need to adjust the cook time. As a general rule, when cooking beef roasts in a pressure cooker, assume 20 minutes of cook time for every pound of meat.
• When the cooking time is up, do not immediately open the lid and instead let the pressure naturally release for 10 minutes. After 10 minutes, release the remaining pressure by using the quick-release button (be careful to keep your hands and face away from the venting steam).
• Taste the liquid and adjust with additional salt and pepper. Transfer the beef roast to a cutting board and gently shred to your desired size and place onto a serving platter.
• If you added them, remove the potatoes and gently mash them for serving or serve whole on the platter alongside the pot roast.
• The remaining vegetables will be very soft, if you enjoy them this way, transfer them to the serving platter. If you do not like vegetables to be so soft, you can discard them. They have already done a wonderful job of flavoring the broth and roast.
• Serve drizzled with some of the liquid left in the pot. (Or make a quick gravy.)
• To make a quick gravy with the liquid left in the pot, use a strainer to remove any bits of vegetables and herbs from the liquid. Select the "Sauté" setting and choose high heat then bring the liquid to a boil and cook until it reduces by a quarter, 1 to 2 minutes.
• Meanwhile, whisk the cornstarch and water together. When the liquid has reduced, slowly whisk in the cornstarch mixture. Continue to boil until the gravy thickens. Turn off the pressure cooker, and then season the gravy to taste with additional salt, pepper, or spices. (For a creamier gravy, add a small splash of cream.)

SUPER TENDER INSTANT POT POT ROAST

Steps:

• Turn Instant Pot to the 'saute' setting. Add the 2 tablespoons of olive oil and allow it to heat.
• While the olive oil is heating, rub the salt and pepper all over the roast, making sure to get all sides.
• With the pan and olive oil heated, add the roast to the bottom of the pan and sear each side for 3-5 minutes.
• To a small bowl, combine the beef broth/stock, minced garlic, Italian seasoning, and Worcestershire sauce. Whisk to combine.
• ADDING VEGETABLES: You can add the vegetables with the roast, but they will be on the softer side when the roast is done. Adding them to the broth mixture with the roast will help to add flavor to the broth and dish as they cook down. If you prefer more firm carrots and potatoes - add them at the end with some additional time attached.
• Once you've seared the second side of the roast - cancel the 'saute' setting. Pour the broth mixture over the roast, place the lid on, lock it, and make sure the vent is set to the 'sealed' position. *As noted in the instruction above, you can add the vegetables now or wait.
• Turn it to the 'pressure cook' setting, on high, and set the timer for 60 minutes. If using a larger roast, increase your time by 10 minutes per pound.
• When the timer goes off: *IF YOU ADDED THE VEGGIES WITH THE ROAST: Do not do a quick release. Do a 10-minute natural release followed by a quick release. *IF NO VEGGIES: do a quick release to remove any pressure from the pot. Once all pressure is released, remove the lid. Check the roast. If it is fork tender (to your preference), then remove it now and cover with foil to keep warm. If not, leave it in for the next step to allow it to cook even more.
• Add the potatoes, onions, and carrots. Put the lid back on, and turn the valve back to the 'sealed' position. Select the 'pressure cook' setting and set the timer for 10-15 minutes. Time will be dependent on how large your potatoes are cut, as well as how firm you like your vegetables.
• When the timer goes off, allow for a 10-minute natural release, before doing a quick release for any additional pressure prior to removing the lid.
• Remove the vegetables and beef to a serving bowl and cover with foil to keep warm. If the broth has any leftover chunks from the meat or vegetables, use a skimming spoon to filter the broth.
• Safely taste test the beef broth and add any additional salt and pepper, to taste. If you're using regular beef broth or stock, you may want to skip adding more salt.
• Gravy: Turn the Instant Pot to the 'saute' setting on high. Combine the cornstarch with the water, whisk to fully mix. Allow the broth to come to a slight boil, then whisk in half of the cornstarch mixture. Whisk to thoroughly combine with the broth, allowing it to thicken as you whisk. If desired, add the second half of the cornstarch mixture to reach desired thickness. Depending on how thick you like your gravy, you may need to add more cornstarch.
• Serve gravy with pot roast. Garnish with freshly chopped parsley or thyme (optional).
• Heat a large pan over medium heat with the olive oil. While the olive oil and pan are heating, season the roast with salt and pepper.
• Once heated, place the roast into the pan to sear/brown for 3-5 minutes per side.
• To the crock pot, add the carrots, potatoes, onion, and minced garlic.
• Once the roast has browned, add it to the crock pot atop the vegetables. In a small mixing bowl, combine the beef broth, Italian seasoning, and Worcestershire sauce.
• Cook on LOW for 6-8 hours or HIGH for 4-5 hours. Time will be dependent on your crock pot. You will know when it's done - the roast should be fork tender.
• Once the roast is done, remove the vegetables and roast to a serving bowl or platter and cover with foil to keep warm.
• If the broth has any leftover chunks from the meat or vegetables, use a skimming spoon to filter the broth.
• Taste test the beef broth and add any additional salt and pepper, to taste. If you're using regular beef broth or stock, you may want to skip adding more salt.
• Safely transfer the leftover beef broth to a saucepan placed over high heat.
• Combine the cornstarch with the water, whisk to fully mix. Allow the broth to come to a slight boil, then whisk in half of the cornstarch mixture. Whisk to thoroughly combine with the broth, allowing it to thicken as you whisk. If desired, add the second half of the cornstarch mixture to reach desired thickness. Depending on how thick you like your gravy, you may need to add more cornstarch.
• Serve gravy with pot roast. Garnish with freshly chopped parsley or thyme (optional).

INSTANT POT TEXAS ROADHOUSE POT ROAST RECIPE

Steps:

• Pour beef broth into the Instant Pot.
• Season all sides of the roast with salt, pepper and garlic powder. Place roast in the bottom of the Instant Pot.
• Add in onions, green peppers, celery, and garlic on top of and all around the roast.
• Pour tomato sauce, BBQ sauce, and Worcestershire sauce on top of roast. Then place bouillon cubes on top of roast with thyme and rosemary.
• Place the lid on top of the Instant Pot and move the valve to SEALING. Press the PRESSURE COOK (MANUAL) button and set timer for 65 minutes (or 20-25 minutes per pound, depending on the size of your roast).
• When the timer is done, let the pressure do a NATURAL RELEASE and then let the roast sit on warm for at least 1 hour (I sometimes will let it sit on warm in the Instant Pot for 3-5 hours, just to let it really get tender).
• Remove roast from Instant Pot and slice into pieces (it should pretty much fall apart by this point).
• Serve with mashed potatoes and gravy on the side and of course with Texas Roadhouse Rolls. :)