I’ve said this a few times now and I swear I’ll stop eventually, but my new Instant Pot is the best thing to hit my kitchen counters. I’ve been testing it out with bigger cuts of meat and I found a winner with this round roast. It’s so easy it’s almost stupid. I sort of even feel silly making a “recipe” for it because it’s just that simple. I cooked potatoes, onions and mushrooms with it and they cooked in the roast juices and turned out perfect each time I tested it. YESSSSSS.
My next experiment will be to make gravy in the Instant Pot but I’m going to save that for a rainy day ;). For now, let’s just chat Instant Pot round roast.
To be completely honest, the first time I was going to try this out, I thought I was purchasing a plain old beef roast, not a round roast. I didn’t realize what I had done until I took it out of the Instant Pot and it didn’t shred like I thought it was going to. Then I looked at the package and still didn’t even realize a round roast was different than a chuck roast (commonly known as pot roast). Some kind of food blogger I am, huh?! Just goes to show you I’m a normal person just tryin’ and learnin’ as she goes – just like you.
So anyway, I thought I was going to be making Instant Pot pot roast. Jokes on me. It still turned out great. I just had to remember to buy the same cut when I tried it out again. I’ll get around to making a pot roast here soon though. While we’re on the subject – pot roast (or chuck roast) is from the shoulder while round roast is from the hind leg. WHO KNEW, right? I’m sure lots of you did, but because I don’t cook with beef that often I ended up getting a crash course from the Google on cuts of beef.
Long story short: Here’s the recipe. It’s delicious. Make it.
- 2-3 pound round roast (top or bottom)
- 1 large white onion, sliced or diced however you prefer to eat them
- 2-3 cups sliced mushrooms
- 1 pound potatoes, quartered or cubed
- 3 cups vegetable or beef broth
- 2 tablespoons minced garlic
- 2 tablespoons olive oil
- 1 tablespoon thyme
- Generous pinch of salt and pepper
- 2 tablespoons honey (exclude if doing a Whole30)
- 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 high pressure
- Do a quick release and add in the potatoes
- Cook for another 10 minutes on high pressure
- Do another quick release
- Remove and enjoy!
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