Instant Pot Roast
When we went to the supermarket last time there was a 4 Lb Beef Rump for $12. If you live in Canada, you know that`s a deal we couldn`t pass on.
The roast is usually a very tough cut of meat that requires multiple hours (4-8) to cook in the oven or slow cooker at a very low heat and constant basting, OR 1-3 hours in an instant pot. We love using the Instant Pot so we went with that.
A cut of meat this big can be used for multiple, very different dishes after it`s done so we used basic, simple flavours that can be enjoyed alone or spruced up with other ingredients.
Start by defrosting the meat overnight in the fridge.
Add 2 Tbsp of oil to a skillet or a non-teflon pan and let it get really hot.
We cooked the roast whole but if you want to cut in two or even 4 pieces, it will make it much faster in the pressure pot. If you cut the roast, make sure to do this next step with each one of the pieces.
Pat the meat dry with a paper towel. Generously add salt and pepper to all sides.
Sear each side of the roast until browned – 2-4 minutes per side. If the rump is cut in 4 pieces, 1-2 minutes per side. The side with the fat cap should be first or second so the fat renders down, it might take an extra couple of minutes if the cap is thick.
Once all sides are done, remove the meat from the pan and let it rest. Turn the heat on the pan with the juices to medium. Start the mirepoix: chop medium pieces of one large onion, 1/2 a carrot and 1 celery stalk. Add the mix into the pan and sautee until tender – about 5-6 minutes. Add tomato paste, sliced hot pepper, 2 tsp of salt, a bay leaf, and 2 tsp of black pepper, and mix, cook for another minute.
Deglaze the pan with 1/3 cup red wine and cook for another 2 minutes, making sure to scrape the bits of the bottom of the pan with a wooden spoon. Add the broth, Worcestershire, chili peppers, oregano, and rosemary and let it start to simmer.
Cut a ½ inch slice of a full onion and put it on the bottom of your pressure cooker – this will keep the meat from touching the bottom of the pot. Place the meat on top of it, add the sauce and two peeled whole cloves of garlic.
Add ½ Tbsp of Butter on top of it and cook for 99 minutes (longest setting on our pressure cooker) and let it naturally de-pressurize – About 7-10 minutes after the timer is done.
If you cut the meat in 4 pieces, this should be enough to make it shreddable but if it`s still tough when you cut it, cook for another 30 minutes.
If you cut the meat in 2 pieces, you will probably need to do a total of 95-125 minutes cooking. Same rule applies, the more it`s cooked, the more tender it will be.
For the ones that are making it whole, we found two rounds of 99 minutes and two natural de-pressurizations to be enough to have great shredded beef.
Tip: After the first 99 minutes on a whole roast, you can choose to stop cooking and have Roast Beef. Just slice thinly and eat in on a gravy sandwich with coleslaw.
Once you finish the cooking process, slice it, shred it, eat it whole, make a stir-fry out of it…. However you decide to eat it, it will be good. If you`re not cooking for enough people, we recommend freezing half the portion to use in tacos at a later date (just add taco seasoning and re-heat it on a pan!) Use the sauce left in the pot for your meal or strain it and keep in the fridge to use it as stock for the next 3-5 days.
Instant Pot Roast
Servings: 6-8
Time 40 minutes cooking and 1h30 - 3h30 in the instant pot.
Ingredients
4 Lb Beef Roast
1 + 1 Slice Spanish Onion
½ Carrot
1 Celery Stalk
1 Tbsp Tomato Paste
2 tsp Worcestershire
1/3 Cup Red Wine
2 Cups Beef or Chicken Broth
2 Garlic Cloves
1 Tbsp Chili Peppers
1 Tbsp Dried Oregano
2 tsp Dried Rosemary
1 Bay Leaf
½ Tbsp Butter
1 Finger Hot Pepper (optional)
Salt
Pepper
Vegetable/Canola Oil
Step by Step
1. Pat the beef dry with a paper towel. Make sure it`s fully defrosted. Generously add salt and pepper to all sides.
2. Heat up a metal pan until the oil shimmers. Carefully sear one side of the beef at a time. About 2-4 minutes a side until fully browned. Try Searing the fat cap side first or second to render the fat, this side might take a couple minutes longer.
3. Separate the beef and turn the heat down to medium on the pan with the juices.
4. Chop the whole onion, carrot and celery in medium pieces. Sautee on the juices until tender. Cut the hot pepper in small slices.
5. Add tomato paste, hot pepper and salt, pepper and the bay leaf. Cook for a couple minutes,
6. Deglaze with the red wine, make sure to get all the bits from the bottom of the pan.
7. Add Worcestershire, broth and spices and let it come to a simmer.
8. In your Instant Pot, put a 1-inch thick slice of onion and place the meat on top. Add the broth, 2 peeled cloves of garlic and ½ Tbsp of butter.
9. Pressure Cook for 99 minutes and let it naturally depressurize.
—> Now you can slice it thinly and you have Roast Beef.
10. Repeat the last step one more time to have shreddable, tender beef.
11. Shred it, cut it, freeze half of it. Eat it as you wish! Save the juices and use it a broth for cooking other things or dressing your meal.
