Beef Bottom Round Roast 3 Pounds Pressure Cooker
Juicy and tenderinstant pot pot roast with gravy is completely possible with a frozen roast in instant pot. It makes the perfect family-friendly dinner. This easy one pot dinner recipe will please even the picky eaters!
Why it works?
Typically a large cut of beef takes hours and hours to roast in the oven for the perfect juicy fall apart tenderness. Even then there is a still a large chance of over cooking and drying out your roast but in the instant pot not only does it only take a couple of hours but it never comes out dry!
How To Choose The Right Cut Of Meat
Pot Roast isn't a specific cut of meat – its more about the cooking method. You basically take a large chunk of tough meat and cook it with liquid (often broth, red wine, or water) until it is falling apart tender. A few cuts of meat that work great for Pot Roast are:
- Chuck Roast *preferred cut* –is tender and falls apart easily when slow cooked. This is because this cut of meat is marbled with fat which adds flavor and juiciness when cooked down.
- Brisket – this cut tends to be a little more pricey and have more tendons that need to be cooked for a long time to be tender. Be sure to slice against the grain for tenderness.
- Round – this cut is from the rear leg of the animal. This is often called a rump roast or a bottom round. It's more leaner and can become more dry more easily because of that.
Can I use fresh roast beef for this recipe?
Yes, You will just need to cook it for less time. I will include that time in the recipe card below.
How Long Do You Cook a Roast in an Instant Pot?
- The time you will need to cook a roast in an instant pot varies depending on the size of your roast and whether it is thawed or frozen.
- For a thawed 3-5 pound roast it will need 90 minutes on high. For a frozen roast of the same size, you'll need to add about 30 minutes to the cooking time.
what do I need to make Frozen roast in instant pot?
- one 3-4 pound roast of choice.
- vegetables for flavor
- herbs and garlic for seasonings.
How to Make Frozen Roast in Instant Pot
- Start by taking your frozen roast beef and placing straight into the instant pot.
- Add in your broth.
- Place onions, garlic and salt and pepper. Place celery and herbs in.
- Cook roast 3-5 pound roast it will need 60-90 minutes on high. For a frozen roast of the same size, you'll need to add about 30 minutes to the cooking time.
Natural Release
For the most tender juicy roast natural release the roast . If you are on a time constraint try to allow 10-20 minutes to natural release before quick releasing it.
How to make gravy in the instant pot
- remove roast and veggies from the the instant pot and you will be left with the drippings.
- Put instant pot on saute setting.
- In a small bowl whisk together flour and cold water.
- Slowly whisk in the flour water mixture with the boiling drippings. Gravy will thicken.
FAQ's
Can I add in potatoes and vegetables with the roast?
Vegetables in the instant pot only needs to cook a few minutes, so cooking for 90+ minutes will basically turn them into mush. It is better to remove the roast and add in the veggies for a few minutes after.
We have recipes more recipes for pressure cooker potatoes (mashed potatoes here and red potatoes here) and carrots too!
How do I store leftovers?
Place them in an air tight container and place in the fridge. They'll keep for 7-10 days.
Can I make gluten-free gravy?
Yes you can sub the flour for 1 to 1 gluten free flour or corn starch. Follow the same instructions mixing with cold water.
How to make pressure cooker potatoes and carrots
- After roast and gravy are done you can make potatoes and carrots so fast also! Or you can purchase a second instant pot- I have a smaller 3 qt pot that I love to cook my side dishes in.
- Add potatoes and carrots to instant pot with 1 cup water and some salt. Cook for 4 minutes high and quick release! Don't natural release these bad boys or they will be too soft. Drain water, separate if desired and mash the potatoes or serve them all up as is with the pressure cooker gravy!
- We have recipes more recipes for pressure cooker potatoes (mashed potatoes here and red potatoes here) and carrots too!
Either way pressure cooker potatoes and carrots with this pressure cooker frozen beef roast is fast and easy!
Other popular instant pot recipes
- Instant pot Chicken Taquitos
- Instant Pot Bone In Chicken
- Instant pot Country Ribs
Keep in Touch!
If you tried this Pot Roast or any other recipe on the blog then don't forget to rate the recipe and leave us a comment below. Thank you for sharing this recipe! You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we're getting up to!
-
1 Pressure Cooker
- 3-4 lbs beef roast
- 1 cup broth
- 1 onions sliced
- 4 garlic cloves, minced
- 1 tablespoon kosher salt
- ¼ teaspoon freshly-ground pepper
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 2 carrots
- 2 celery sticks
gravy
- 3 c roast drippings
- 3-4 Tablespoon flour can use gluten free
- 1 cup cold water
- salt and pepper to taste
-
Place frozen roast and broth in inner pot of pressure cooker. Rub with salt, add onions, herbs, garlic and broth. Cook roast 3-5 pound roast it will need 60-90 minutes on high. For a frozen roast of the same size, you'll need to add about 30 minutes to the cooking time.
-
Make gravy by bringing roast drippings to boil on saute setting (can also do this in saucepan on stove). Dissolve 3 T flour in 1 cup cold water water. Slowly pour into boiling liquid, whisking constantly. Continue to boil, whisking until desired consistency is reached. Add another tablespoon of dissolved flour in T of water if more thickness is needed for gravy. Season to taste. Keep to a low simmer, stirring occasionally until ready to serve.
-
Serve roast with potatoes and gravy.
Cuts of meat that work will for pot roast:
Chuck – this cut is from the front part of the animal.
Brisket – this cut is from the breast or lower chest of the animal. Be sure to slice against the grain for tenderness.
Round – this cut is from the rear leg of the animal. This is often called a rump roast or a bottom round.
For gluten-free gravy you can sub the flour for corn starch OR use 1 to 1 gluten free flour instead of wheat flour.
Calories: 238 kcal | Carbohydrates: 7 g | Protein: 39 g | Fat: 6 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Cholesterol: 97 mg | Sodium: 3905 mg | Potassium: 631 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 2660 IU | Vitamin C: 79 mg | Calcium: 499 mg | Iron: 4 mg
Save Save
Reader Interactions
armstrongjohe1986.blogspot.com
Source: https://ohsodelicioso.com/pressure-cooker-frozen-roast-beef/
0 Response to "Beef Bottom Round Roast 3 Pounds Pressure Cooker"
Post a Comment