Instant Pot Top Round Roast Recipes

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.

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 ROUND ROAST AND VEGGIES: A COMPLETE MEAL IN 30 MINUTES

Steps:

• Add all wet ingredients and spices to the Instant Pot and stir to combine
• Add in meat and veggies, excluding potatoes
• Seal and set the timer for 20 minutes on low pressure
• Do a quick release and add in the potatoes
• Cook for another 5 minutes on low pressure and allow natural release when finished
• Remove and enjoy!

TOP SIRLOIN ROAST

Steps:

• Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
• Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
• Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
• Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
• Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.

INSTANT POT® 'POT ROAST'

Steps:

• Pat roast dry and season liberally with salt and pepper.
• Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add roast to the hot pot and brown for 5 to 8 minutes per side. Remove to a plate.
• Add onion to the pot, adding more oil if needed, and saute until browned, 5 to 7 minutes. Add mushrooms; cook and stir until browned, 3 to 4 more minutes. Add wine and scrape up any browned bits with a wooden spoon. Stir in tomato paste, garlic, and thyme.
• Add beef broth. Place roast on top of the mushrooms and onions. Add potatoes, carrots, and celery. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 80 minutes. Allow 5 to 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Remove roast and vegetables to a bowl.
• Switch to Saute function. When juices begin to bubble, whisk in flour and cook to thicken, 2 to 3 minutes.