If there is a staple in my recipe toolkit, it has to be Pot Roast. It’s versatile, delicious and so easy to make. You can roast it, braise it, slow cook it or pressure cook it!
I finally decided to give my Instant Pot a try – it had been tucked away since I bought it at Black Friday last year (yikes!). After this recipe came out such a success in my first try, the Instant Pot has now replaced my slow cooker permanently on my kitchen counter and I can’t wait to try out more pressure cooker recipes.
Funny thing is, I grew up eating food made in a pressure cooker – beans to be more precise – which is a staple of Brazilian cooking and a dish that was prepared almost daily in my household when I was a kid.
However familiar it was back then, I owned a pressure cooker early in my marriage, but other than beans and soup, I never thought about making anything else with it. Partially because I was terrified of it blowing up on my face.
Thanks to advances in technology, I feel safer using the Instant Pot. Now that I learned how easy it is to use it, I have renewed my friendship with pressure cookers.
If you like instant pot recipes or would like me to come up with or test one, leave me a comment down below and I will make sure to write more here. My head is spinning with all the possibilities and I am even thinking of making keto desserts like a cheesecake or creme brûlée in the pressure cooker soon. What do you think?
- 4.5 lbs Beef Round Eye Roast
- 16 Cremini Mushrooms
- 9 Shitake Mushrooms
- 2 tbsp soy sauce
- 4-5 garlic cloves pureed or finely minced
- 1 1/2 tbsp salt
- 1 tbsp black pepper
- 3 tomatoes sliced
- 1 medium yellow onion sliced
- 3 small sprigs of fresh rosemary
- 2 tsbp olive oil
- 1/4 cup water
- 2 cubes of beef or chicken bouillon
- Trim fat from the roast.
- In a small bowl, combine the minced or pureed garlic with 1 tbsp of olive oil, the soy sauce, the salt and pepper.
- Spread the mixture on top of the roast and let it marinade for at least 15 minutes.
- While the roast is marinating, put 1 tbsp of olive oil at the bottom of pot and line it with layers of onions, mushrooms and tomatoes. Add the rosemary sprigs.
- In a small container, dissolve the beef bouillon into the 1/4 cup of water. Pour it on top of the vegetable layers.
- Put the roast inside the pot on top of the vegetables with all the liquid of the marinade.
- Set Instant Pot to Pressure Cooker, normal and set time to 100 minutes or 1hr and 40 min.
- Follow Pressure Cooker instructions of cool down and enjoy!
Pot Roast Recipe Tips
For this Pot Roast recipe, I kept it really simple with fresh ingredients that are widely available at any supermarket. But I am going to try to address any questions you might have here.
Why do I need to trim the fat?
You don’t have to. I chose to since we mostly eat low-carb, low-fat in our household and neither my husband or I enjoy fat in our meat. With that said, I think I could have left some of the fat on it and it would have been just fine.
Do I need an Instant Pot to make this pot roast?
Absolutely not. As I mentioned before, this recipe works well in a variety of cooking methods and for the most part will remain the same.
The only things I would change are the cooking time and the amount of liquid.
Slow Cooker: cook on low for 8 hrs and add 1 cup of water or broth. Add more liquid if needed and cook until tender.
Stove Top: choose a heavy braising pan. Sear the meat to lock in the juices. Remove roast, add more olive oil, and add onions, mushrooms. Cook it until tender, add tomatoes and cook for a couple more minutes. Return the meat to the pan and add the rest of the ingredients. Cover it and let it cook at low medium heat for a few hours, checking it for tenderness and liquid every once in a while.
Oven Roasted: Sear the roast. Line a roasting pan with aluminum foil and drizzle it with olive oil. Line half the vegetables on the bottom and place the roast on top. Cover it with the remaining vegetables and the rest of the ingredients. Add 2-3 cups of water or broth. Cover with aluminum foil and tightly seal the foil around the edges of the pan to create steam inside it. Cook at 350 F for 2-3 hrs. Check it every once in a while to make sure you have enough liquid to avoid burning it. Once you reach desired tenderness – remove from the oven and let it rest for 5 minutes. You can return it to the oven under a broiler if for a few minutes to brown the meat again.
Can I make this a Freezer Meal?
Yes! Because it turned out so good, I plan on doing that actually. I may freeze the marinated meat separate from the veggies, because it wouldn’t all fit in a one gallon bag.
If you want additional freezer meal recipes, click here.
Can I marinate the roast longer or overnight?
Sure can. I just wouldn’t do it for more than 24 hrs and no less than 15 minutes. You can also pierce the meat with a small knife to allow the marinade to penetrate better.
Can I add potatoes and other vegetables to it?
Absolutely. The traditional Pot Roast recipe uses carrots, potatoes and celery and has a rich gravy made with the juices of the meat.
However, I made this version keto, low-carb friendly and dairy-free. We have recently started our health journey for the year, so I am cutting back on the starches.
What can I serve this Pot Roast with?
Here are my favorites side dishes: potatoes (any preparation), creamy polenta, rice, pasta, sturdy vegetables like broccoli for crunch, and what we actually ate with it – cauliflower rice.
What can I make with leftovers?
I believe you can make a taco, quesadilla, enchilada burrito, casserole or sandwich out of any leftover meat, so those would be my first choices.
However, you can get creative and turn it into a pot roast pie, a fritata or a stir fry!
Did your stomach just grumble or was it mine?
I hope you try this Pot Roast and if you want additional easy Instant Pot recipes or just more Pot Roast Recipes, please drop me a line below.
And if you make this recipe, be sure to take a photo and hashtag it #GLXrecipes. I’d love to see what you create!