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instant pot bottom round roast



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Prep Time: 10 minutes

Cook Time: 70 minutes

Total: 110 minutes

Servings: 6

Cost: $3.52 /serving


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Step 1

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

Step 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

Step 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

Step 4

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

Step 5

Seal the IP and make sure the venting knob is in the sealed position. Press pressure cooker button and set the time for 60 minutes. Make sure the mode is normal and the pressure is high

Step 6

Once the IP beeps, let it release the pressure naturally (this can take up to 30 minutes). The float valve or silver button will drop on the lid

Step 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

Step 8

Wait 10 minutes before doing a quick release (see notes at how to do this)

Step 9

Remove meat to a platter and take the vegetables out of the broth. Let the meat rest for 10 minutes before shredding or cutting into it

Step 10

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

Step 11

Plate some meat and veggies and ladle on some gravy

Step 12


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