Recipes

The Bottom Round Roast – Revisited for the Instant Pot

Disclosure: This post may contain affiliate links that earn me a small commission, at no additional cost to you. I only recommend products I personally use and love.

In 2012, I wrote a post called Bottom Round Roast and My First Gravy. To this date, this continues to be my most viewed post. I wrote it after making the dish successfully for the first time and I have made it so many times since. It only seemed reasonable to revisit this recipe to adjust it to my new trusty friend, the Instant Pot (here is an affiliate link to the Instant Pot we use).

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The beautiful thing about this roast recipe is that it is so simple, you can easily adapt it to your taste. It is a hearty dish that would make anyone cozy and a cold winter evening. While it is all based on using a bottom round roast, everything else can be modified. Want to switch things up? Add some soy sauce, ginger paste and sesame oil for an Asian twist. Root vegetables are perfect for this recipe so try different ones! Potatoes (baby, sweet, Yukon…), parsnips, carrots, turnips…so many options! This dish can be made as simply or as complex as you’d like.

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Instant Pot Bottom Round Roast and Homemade Gravy

  • Servings: A small army
  • Source: Hungry Quebbie
  • Print
This recipe is full of flavors. Feel free to change up the seasoning and vegetables as you wish. Feel free to use this recipe as your canvas to experiment or to use what you have on hand.


Ingredients

  • 1 tablespoon of olive oil
  • 2-3 lbs Bottom Round Roast (you can place it full or cut into large cubes)
  • 1 yellow onion, chopped into 1-inch pieces
  • 2 garlic cloves, finely chopped
  • 2 large carrots, peeled and chopped into large chunks
  • 1 large turnip, peeled and chopped into large chunks
  • 1 lb of baby potatoes, washed
  • 8 oz of Baby Bella mushrooms, washed and chopped in half
  • Fresh or dried herbs (I used fresh sprigs of thyme and rosemary)
  • 4 cups of liquid (I used 2 cups of beef broth and 2 cups of water)
  • Salt & Pepper
  • 1-2 tablespoons of cornstarch or flour

Directions

  1. 
Turn the Instant Pot on “Sauté” mode. Add the oil. When hot, add the garlic, and onion to brown slightly. Then, add the beef to quickly sear on all sides.
  2. Hit “cancel” to turn off the “sauté” mode. Add the potatoes, carrots, turnips, liquid and herbs to the pot.
  3. Set to “Pressure Cook” mode on High for 15 minutes. Press “Start”.
  4. Learn from my mistakes and let the pressure release naturally. (I made the mistake of pushing for quick release and ended up with a starchy mess all over my kitchen).
  5. When the pressure has been released, add in the mushrooms. At this point, your meat should be completely cooked. This is also a good time for a taste test to see if you need any more seasoning.
  6. Set to “Pressure Cook” mode on Medium for 5 minutes. Press “Start”. When it is done, let the pressure release naturally.
  7. To make the gravy, remove all the meat and vegetables with a slotted spoon, then strain the remaining liquid through a mesh strainer.
  8. Return the liquid to the Instant Pot and set to “Sauté” mode on Medium heat. Whisk in the cornstarch, 1 tablespoon at a time. The liquid will start boiling and thickening. Whisk constantly for 2 minutes or until you reach a gravy consistency. Note that the liquid will also thicken as it cools down.
  9. Serve the meat and vegetables with the gravy.

While I was excited to make this recipe in a much shorter time frame with the pressure cooker, it is also a great recipe to make in a slow cooker. In this case, you would want to cook the meat for 8 hours on LOW and add the mushrooms during the last hour.

 

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