Instant Pot Bottom Round Roast

One of the things I love about this instant pot bottom round roast recipe is that there is hardly any work involved. Thanks to your pressure cooker, the meat turns out moist, the gravy is tasty and the vegetables cook directly with the meat, which gives them great flavor.

I am an affiliate for ButcherBox and although this is not a sponsored post, I do get a commission if you sign up through the link I provide.

If you’re not familiar with ButcherBox, they are a subscription service that delivers 100% grass-fed beef, free range chicken, heritage pork and wild-caught Alaskan sockeye salmon right to your door. Everything you order comes in an eco-friendly, styrofoam-free, insulated box.

You don’t have to worry about the meat going bad because it is packed with a big piece of dry ice that keeps everything frozen solid.

ButcherBox products are affordable, too – they claim the cost is less than $6.00 per meal – and you can rest assured that the meat/fish you are getting is quality and delicious.

Check out their website to see what they offer and how easy it is to order your own butcherbox. You can customize to get a mixed box of beef, pork and chicken; a pork and beef box; a beef and chicken box; or all-beef box.

In this Instant pot bottom round roast recipe, I use their grass-fed bottom round roast. And boy, is this meal scrumptious!

Helpful Tips

• The Instant pot takes a good 10 – 15 minutes to come to pressure. I do not include that time in the recipe timing but know that the meal will usually take 30 minutes longer than stated. The reason I don’t add the time is because each recipe is different and it depends on how full the IP is.
• If you are intending to do a quick release on the IP, make sure you stay safe by putting on an oven mitt before moving the venting knob from the sealed to venting position. Keep your hands and face away from the steam as it will scald you.
• If you are going to let the IP release the pressure naturally, you won’t have to don the oven mitt but make sure the silver pressure button has dropped down to its resting position before you remove the lid.
• If your cut of beef is especially fatty, make sure to cut off as much fat as you can so you don’t finish with overly fatty gravy.
• The meat and gravy freeze well. Just make sure to store them in airtight containers and mark the date when they go into the freezer.

Ingredients and substitutions

• Olive oil – I use organic, extra virgin. If you have a preferred sautéing oil, you can use that instead.
• Bottom round roast – There are many different cuts of beef you can use. I prefer round roasts myself, but any of the chuck roasts would work as well.
• Salt – I use kosher to salt the roast.
• Pepper – Hubby doesn’t love pepper, but I do, so I only use a little in the recipe. Use as much as you like to suit your tastes.
• Onion – Vidalia is my favorite onion because of its slightly sweet taste but a yellow onion would work as well.
• Carrots – I use organic and wash them with a vegetable brush but I do not peel them as I like the nutrients in the peel. But you can peel them if you prefer.
• Potatoes – I use Yukon gold because they are so creamy in texture but use whatever potato you prefer. I wash the potatoes with a vegetable brush and do not peel them.
• Celery – Just one stalk to help flavor the broth.
• Beef broth – I use organic Trader Joe’s broth. It is both delicious and affordable.
• Red wine – Wine and beef go well together and red broth flavors the broth so wonderfully.
• Rosemary – Fresh. You can find it in little packages in the produce section of the grocery store.
• Sage – Fresh. You can also find this in the produce section in the grocery store.
• Oregano –  I used dried organic.

How to make Instant Pot Bottom Round Roast

Pre-step

Get your Instant pot or pressure cooker.

Step one

Gather the ingredients – ButcherBox bottom round roast, onion, beef broth, red wine, salt and pepper.

Here is the other side of the bottom round roast package.

Step two

Take the roast out of the packaging and sprinkle kosher salt and pepper on both sides. (A)

Step three

Plug the instant pot in and press the sauté button. Once it heats up (it should read hot on the display), add olive oil and once that heats up, place the roast fat-side down and sauté for three minutes, flip and sauté the other side for 3 minutes.

Press the cancel button and remove roast from the insert. (B)

Step four

Pour red wine into the insert and use a wooden spoon to scrape (deglaze) the bottom of the pan. Place the roast back in the Instant pot and add the sliced onions, beef broth, dried oregano, sage leaf and rosemary sprig. (C)

Step five

Seal the IP, making sure the venting knob is set to sealed and press the pressure cook button. Make sure the mode is set to normal and at high pressure. Set the timer for 35 minutes.

Step six

Once the IP beeps that it is done, use the 5 minutes you have to wait for a safe quick release to wash the potatoes and carrots and to cut them into chunks. Slice the celery in half lengthwise and then into slices width-wise. (D)

Step seven

For a quick release, put an oven mitt on your hand and carefully move the knob from sealed to venting. Let the steam fully release and once the silver pressure button depresses, it is safe to open the lid.

Carefully add the potatoes, carrots and celery.

Step eight

Place the lid back on the IP and seal it. Make sure the venting knob is set to sealed and press the pressure cooker button again. Set the timer for 10 minutes. Note: the IP won’t take as long to come to pressure as it did when it was starting cold.

Once the timer beeps, wait 10 minutes before doing a quick release. (See helpful tips to find out how to do a quick release.)

Step nine

Take the meat out of the IP and place on a platter. Also remove the vegetables and set aside.

Step ten

Take two forks and pull the meat apart until it has all been shredded.

See how delicious this Instant pot bottom round roast looks? Nice and moist!

Step eleven

Plate the beef with some vegetables; pour some gravy over the meat and veggies.

So delicious!

I hope you enjoyed this Instant pot bottom round roast recipe.

Other popular meat recipe

• Roasted lamb
• Sirloin
• Swedish meatballs

And as always, may all your dishes be delish!

If you’ve tried this Instant Pot Bottom Round Roast recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

5 from 15 votes

Print

Instant Pot Bottom Round Roast

Prep Time

10 mins

Cook Time

51 mins

Total Time

1 hr 1 min

 

This easy meal is perfect. The instant pot does most of the work for you and leaves the meat moist and delicious!

Course: Dinner

Cuisine: American

Keyword: bottom round roast, instant pot roast

Servings: 6 servings

Calories: 387.1 kcal

Author: Elaine Benoit

Ingredients

• 2 tablespoons olive oil
• 2.25 pounds bottom round roast (see notes for alternatives)
• 1 tablespoon Kosher salt (this is for seasoning the meat - if you don't have kosher salt, decrease salt to 1.5 teaspoons)
• 1/8 teaspoon ground pepper (use as much as you like)
• .50 cup red wine
• 4 cups beef broth
• 1 medium onion (cut in half and then in slices)
• 1 pound carrots (washed and cut in chunks
• 5 medium potatoes (Yukon gold, washed and cut in chunks)
• 1 stalk celery (washed and cut in half lengthwise and then sliced)
• 1 large sprig roasemary
• 1 large sage leaf
• 1 teaspoon oregano (dried)

Tools

• Instant pot

Instructions

1. Open meat package and pat it dry with a paper towel. Salt and pepper both sides of the roast

2. 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

3. 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

4. Add the meat back into the IP, then add broth, onions, rosemary, sage and oregano

5. Seal the IP and make sure the venting knob is in the sealed position. Press pressure cooker button and set the time for 35 minutes

6. Once the IP beeps, let it rest for 5 minutes, then do a quick release. See notes on how to do that

7. Add carrots, potatoes and celery. Seal IP and make sure the venting knob is sealed. Press pressure cook button and set timer for 10 minutes - the IP won't take as long to come to pressure this time

8. Wait 10 minutes before doing a quick release or you can wait for the pressure to release by itself

9. Remove meat to a platter and take the vegetables out of the broth

10. Take two forks and shred the meat however large or small you want it

11. Plate some meat and veggies and ladle on some gravy

12. Eat

13. Smile

14. Enjoy

Recipe Notes

Helpful Tips

• The Instant pot takes a good 10 - 15 minutes to come to pressure. I do not include that time in the recipe timing but know that the meal will usually take 30 minutes longer than stated. The reason I don't add the time is because each recipe is different and it depends on how full the IP is.
• If you are intending to do a quick release on the IP, make sure you stay safe by putting on an oven mitt before moving the venting knob from the sealed to venting position. Keep your hands and face away from the steam as it will scald you.
• If you are going to let the IP release the pressure naturally, you won't have to don the oven mitt but make sure the silver pressure button has dropped down.
• If your cut of beef is really fatty, make sure to cut off as much as you can as you don't want overly fatty gravy.
• This meat and gravy freezes well. Just make sure it's in an airtight container and mark the date when it goes into the freezer.

Nutrition Facts

Instant Pot Bottom Round Roast

Amount Per Serving (1 serving)

Calories 387.1 Calories from Fat 125

% Daily Value*

Fat 13.86g21%

Saturated Fat 3.81g24%

Cholesterol 105.46mg35%

Sodium 650.86mg28%

Potassium 1764.9mg50%

Carbohydrates 33.2g11%

Fiber 7.12g30%

Sugar 4.88g5%

Protein 45.21g90%

Vitamin A 12659.45IU253%

Vitamin C 26.26mg32%

Calcium 137.32mg14%

Iron 10.2mg57%

* Percent Daily Values are based on a 2000 calorie diet.