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.
Other Instant Pot Recipes You’ll Love:
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. And let me know what your favorite cuts of beef are to cook up in the Instant Pot!
PrintInstant Pot Round Roast and Veggies: A Complete Meal in 30 Minutes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Ingredients
- 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)
Instructions
- 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 low pressure
- Do a quick release and add in the potatoes
- Cook for another 5 minutes on low pressure and allow natural release when finished
- Remove and enjoy!
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Mickey says
I cooked on high pressure. I don’t think the meat would have been done if I cooked on low pressure. I added some beef bouillon to my broth for more flavor. Cooked it for the time stated in recipe. I did do an early release after about 5 minutes. The meat, potatoes and carrots were fully cooked. Thanks for the recipe.
K. G. Amberger says
I made this last night. Never before heard of “Heel of Round Roast” but had one in the freezer and found your recipe. It is delicious and oh so simple.
My adaptations to your recipe:
– I didn’t know what Whole30 was so I did not use honey. I will, however, the next time
– I don’t have a kitchen scale so I used 6 medium Yukon Gold potatoes which were incredibly creamy and delicious
– My Grandma always included carrots and celery in her roasts so I added them
– I didn’t have any Beef Broth so I substituted 3 cups of water and 3 beef bouillon cubes
The thyme was an interesting ingredient and it really makes the dish. So delicious!
Edleide Shank says
This tastes delicious, but it needs more water. I almost burnt the meat
Teresa W Reynolds says
I’ve been there and done that. I made this tonight and it is delicious. I had leftover frozen onion soup and mushroom gravy and combined them for the liquids. I cut my potatoes in 1/2″ sections so they would hold up. For every different beef roast I make in the IP, my husband says it is his favorite. Sometimes you want a nice tender slice of beef on your plate and not shredded. This is the roast for that. Thanks for the help.
Lori Turnbull says
Did you mean to say HIGH pressure? This didnt cook at all for me on low pressure
Diane says
Made this tonight. It was wonderful. A bottom round roast is a tough cut of beef and I was reluctant to cook in the oven. I cooked it for 20 minutes in the instant pot with the wet ingredients, mushrooms, onions and carrots. I added the potatoes as suggested but cooked for 10 minutes cause they were bigger chunks (that was a mistake). The roast was so tender and the au jus gravy delicious. My potatoes were too soft but that was my fault. I was reluctant to cook a roast in the instant pot. Its the only way I will cook one in future. So easy and so good! Thank you for the inspiration.
Dr. Ginny says
I made 2 of these, separately but without potato and carrots those i used the steamer for because of the quantity, 2 lbs of each. First I diced onions and it took 40 minutes and it seemed mushrooms were a bit spongy. Made second right behind it, sliced onions the flavor was much better but next time I’ll double them it was almost frozen solid, took 40 minutes. I seared both of them on saute with the onions.. Usually I use crock pot for at least 6 lbs but it can get tough if you cook it too long. Both came out cooked perfectly and tender as I had hoped. I used bullubaise for liquid as I do with all similar recipes. I am a fan of making gravy in sauce pan, I started with sauteing mushrooms, added liquid, I add a cup of white wine, and triple the garlic and thicken with corn starch. I do this because I make individual dinners in gladeware and freeze, flour doesn’t work well. I got perfect 4 meals per roast and had an extra quart of gravy which I froze alone for a mashed potato night. I have owned this for almost a year but hadn’t checked out all the settings. .It was so easy and there is no clean up I ordered all the extras, the steamer, the cheesecake pan, and the sling for other meats. trying to get pork tenderloin nice and tender is next to impossible in a crock pot. I make it to go with my sauerkraut which made properly is slow cooked for 10 hours but I think I’ll give it a shot in the instant pot. This ended up more of an ad for instant pot, lol, but your recipe got me started, thanks
paleobailey says
This is awesome! That gravy sounds amazing!!
Gregersenartpoint says
Rather than roasting your beef for hours and hours all day, you only need about an hour and a half to get from start to finish on this recipe and I promise you the meat comes out just as juicy and tender as if it were slow roasted for days. That is the magic of pressure cooking at it s finest!
Bryan says
Or just follow the directions and dinner ready in only 35 minutes
Amy says
Well, with the prep, pressure build and slow release added in, it is at least an hour or more total time.
Lezli says
Made this a couple months ago for guests and it was a huge hit! About to make it again tonight!! Soooo delicious! I used sweet potatoes instead since I try to avoid white potatoes because I have Hashimotos.
paleobailey says
I’m so happy to hear this! Thank you!!
Dana says
Thank you for the recipe. The potatoes were spot on, but the meat needed more time for me. I had a 3 lb round roast (bottom) and we had to put it back in after the 10 min + 5 min with potatoes for an additional 12 minutes.
paleobailey says
I’m glad you enjoyed it! Thank you for letting me know the time adjustment you made so it can help others!