Instant Pot Bottom Round Roast with Gravy
This flavorful recipe for Instant Pot Bottom Round Roast is cooks up fast and easy in a pressure cooker and includes a delicious brown gravy with mushrooms and onions.
Servings: 8 servings
Chef Alli
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Ingredients
For the Roast
- 3 pounds bottom round roast
- 1 tablespoon olive oil
- Kosher salt and pepper to taste
- 3 cups sliced Baby Bella mushrooms may substitute button mushrooms, if preferred
- 1 medium red onion thinly sliced
- 6 cloves fresh garlic sliced lengthwise
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 cup dry red wine
- 2 tablespoons balsamic vinegar
- 1 ½ cups beef broth
- 2 bay leaves
For the Gravy
- ¼ cup water
- 3 tablespoons cornstarch
On the Side
- 4 cups warm, cooked rice I used the microwavable rice that comes in packets and only needs reheated
Instructions
Make the Roast
- Using paper towels, pat the roast dry on all sides. Season well with kosher salt and pepper. Let the roast rest, uncovered, at room temperature on the counter for 30 minutes to remove some of the chill from the meat.3 pounds bottom round roast, Kosher salt and pepper
- Using the sauté setting on the Instant Pot, add the olive oil. When the oil is nicely hot, carefully add the rested roast to the pot.1 tablespoon olive oil
- Sear the roast on both sides until nicely browned, 3-5 minutes per side; remove to a platter.
- Remove all but 1 tablespoon of oil from the Instant Pot. Add the sliced onions to the Instant Pot; sauté for 3 minutes, or until starting to soften.1 medium red onion
- Add the mushrooms to the onions; sauté for 2-3 minutes.3 cups sliced Baby Bella mushrooms
- Add the garlic, rosemary, and thyme; sauté for 1 minute.6 cloves fresh garlic, 1 teaspoon dried rosemary, 1 teaspoon dried thyme
- Add the red wine, balsamic vinegar, beef broth and bay leaves, stirring to combine; bring to a boil and simmer for 5 minutes.1 cup dry red wine, 2 tablespoons balsamic vinegar, 1 ½ cups beef broth, 2 bay leaves
- Return the seared roast to the Instant Pot, along with any drippings and juices on the platter.
- Lock the Instant Pot lid into place, making sure the release valve is set to the closed position. Choose the high pressure setting for 60 minutes of cooking time, bringing the Instant Pot to full pressure. **If your bottom round roast is frozen, you will need to cook it for 75 minutes under pressure.
- Once the cooking time has elapsed and the timer sounds, allow the Instant Pot to naturally release pressure for 30 minutes. If any pressure remains in the Instant Pot at this point, perform a quick release to remove it.
- Carefully remove the Instant Pot lid and test the roast with a fork to be sure the meat is tender. Upon inserting a fork into the beef, give it a twist. If the meat doesn’t easily render to the movement of the fork, lock the Instant Pot lid back into place and cook the roast for an additional 10 minutes, followed by another natural pressure release.
Make the Gravy
- To make the gravy, carefully remove the roast to a platter and cover with foil. In a small bowl, combine the cornstarch with the water to make a slurry, whisking until smooth; stir the prepared slurry into the liquids in the Instant Pot.¼ cup water, 3 tablespoons cornstarch
- Using the sauté setting on the Instant Pot, bring the liquid to a boil, constantly whisking until the liquid thickens into a gravy.
- Serve the roast with warm rice on the side, smothering both the meat and the rice with lots of gravy, as desired.4 cups warm, cooked rice
Nutrition
Calories: 326kcalCarbohydrates: 8gProtein: 40gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 105mgSodium: 267mgPotassium: 754mgFiber: 1gSugar: 2gVitamin A: 7IUVitamin C: 3mgCalcium: 47mgIron: 4mg
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