Make our Instant Pot Bottom Round Roast with a flavorful broth served over rice, pasta, or mashed potatoes. Cooking bottom round roast in the pressure cooker makes it fork tender and fall apart!
Cooking bottom round roast can be tricky. It’s a very tough cut of meat, but when done correctly, it’s incredible. You can roast bottom round roast beautifully with pink still in the center. I grew up with my mom boiling it on the stove, and the flavor was delicious, but the bottom round roast was tough, and you needed a fork and knife.
Now we have the instant pot and making bottom round roast in a pressure cooker is a game changer for this cut of beef. It falls apart just by picking it up with a spoon, and you can easily break it apart with a fork with minimal effort.
Recipe ingredients and notes
- Avocado Oil – you’ll need this to sear the meat. Searing adds more flavor.
- Bottom Round Roast – You could also do this with a chuck roast, brisket, or even a London broil. We recommend 30 minutes for a London broil.
- Seasonings: To add flavor, we use granulated garlic, pepper, parsley, and most importantly, Lawry’s seasoned salt.
- Low Sodium Beef Broth – My mother always used beef broth. For now, I use water to limit the sodium for our family, and it still tastes incredible.
Step-by-step instructions
For the full ingredient amount and full instructions on how to make instant pot bottom round roast see the recipe card below.
First, turn the instant pot onto saute mode and add the avocado oil.
Next place the bottom round roast into the instant pot’s pot and sear on all sides for about 2-3 minutes per side and rotate once it easily releases. You want it to get nicely browned to create more flavor.
After browning, add in the seasonings and broth or water. Place the lid onto the instant pot and set it sealing.
Cook the bottom round roast on high pressure and set the time for 60 minutes. Once the instant pot is done cooking let the instant pot naturally release for 10 minutes. Carefully quick release anytime after the 10 minutes have elapsed.
Remove the meat from the instant pot and set it on a cutting board. Allow the meat to rest for 10 minutes before slicing or shredding. Once cut, return it to the instant pot. Place the lid on and set it to sealing.
Cook for another 10 minutes to allow the broth to cook into the sliced meat.
When it’s done cooking you can carefully quick release and then serve the meat with the broth over rice or mashed potatoes.
Recipe tips and variations
- Don’t toss the extra broth, it’s super flavorful and great for cooking veggies or even making rice. Just swap the broth for the water in our instant pot jasmine rice recipe.
- Add any veggies you like to this meal. We will sometimes add potatoes, carrots, onions, or even mushrooms.
- You can also make this on the stovetop, but you’ll want to cook it for at least 3-4 hours.
Storage and reheating tips
- Refrigerate: Store any bottom round roast leftovers in an air-tight container in the refrigerator and enjoy within 4 days.
- Freeze: To freeze leftover bottom round roast, place it in a freezer-safe container and freeze for up to 3 months.
- Reheat: To reheat instant pot bottom round roast, we suggest using a sauce pan a deep skillet. Add a bit of broth with a few slices of the roast beef and cook until the meat is hot. Allow to cool slightly before enjoying. You can also reheat in the microwave.
How to serve
We love serving with our instant pot jasmine rice and a side salad. Also, try over white rice or buttered noodles. Want more? Add veggies to this instant pot bottom round roast to make it a stew.
Frequently asked questions
Yes! This recipe works well with chuck roast and brisket. Another affordable option is London broil, but you’ll want to reduce the cooking time to 30 minutes instead of 60 minutes.
When we slice it and then place it back for another 10 minutes, we do this really get all of the flavors into each slice.
After slicing, place the sliced bottom round roast back into the instant pot on sealing mode for 10 minutes on high pressure. This will make it even more tender.
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Bottom Round Roast Instant Pot Recipe
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Print Pin Recipe 🖤 SaveIngredients
- 1 tablespoon avocado oil
- 3 lb bottom round roast
- 1 1/2 tablespoons granulated garlic
- 2 teaspoons Lawry's seasoned salt use 1 1/2 tablespoons if using water
- 4-5 cups low sodium beef broth or water (the meat and broth created will still be flavorful)
Instructions
- Turn the instant pot on saute mode and add the avocado oil. Allow the oil to sizzle before adding the meat.
- Place the bottom round roast into the instant pot and sear on all sides for about 2-3 minutes per side and rotate once it easily releases.
- Once the meat is fully browned on all sides, place the flat bottom side down and add in the seasonings and broth or water.
- Place the instant pot lid on and set it to sealing. Cook on high pressure and set the time for 60 minutes. Once the instant pot is done cooking let the instant pot naturally release for 10 minutes. Carefully quick release anytime after the 10 minutes have elapsed.
- Remove the meat from the instant pot and set it on a cutting board. Allow the meat to rest for 10 minutes before slicing or shredding. Once cut, return it back to the instant pot. Place the lid on and set it to sealing. Cook for another 10 minutes to allow the broth to cook into the sliced meat.
- Carefully quick release after the instant pot is done and then serve the meat with the broth over rice, buttered noodles, or mashed potatoes.
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Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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What a delicious recipe!!!!!!!! I have always made my bottom round roast as a sliced style for sandwiches but this was a filling and cozy meal. I’ll be adding it to my recipe box for the fall and winter. Thank you!
We’re so glad you enjoyed it!! 🙂
When would you put the vegetables(potatoes and carrots in)?
You can put it in with the meat, but I would suggest something like a red or yukon potato, not Idaho, due to the longer cook time.
This was really a nice change from the usual Instant Pot recipes that turns a roast into shreddy beef. Who knew that slicing and then putting it back in the Instant Pot for 10 minutes was going to be a game changer! I did not follow the ingredients exactly, (and I normally hate when someone comments on how they changed a recipe into something completely different) but this is the kind of recipe that lets you go your own way – it was the technique that made this a star.
I added baby carrots to the IP while the roast was resting and left them in until the beef was done with its second go round in the IP – they were tender but not mushy by adding them then. THANK YOU!
We’re so glad you enjoyed, it’s definitely easy to adapt and make your own!
This was really good. I used a 4lb inside round roast and cooked the 60 minutes.
The roast was really tender so I didn’t do the extra 10 minutes in the IP. During the
rest period I did some mini potatoes for 10 min in the IP with the broth. I did add some dried rosemary and may try thyme next time. Thanks for the great recipe.
We’re so glad you enjoyed!! 😀
Finally a way to get a 4 lb bottom round roast to be tender and delicious! Thank you for posting!
This fills me with so much joy, so glad you enjoyed!! You’re so welcome!!
This recipe saved me. My freezer went out and I needed to cook all that I could. Tasty and tender.
We’re so glad you enjoyed and that it saved your roast! 😀
If you used a 4 to 4 1/2 pound piece of meat, would you increase the other ingredients by one and a half times as well? And do you increase the cook time?
Hi! For this I would just use the same amounts since it’s not a huge difference. I’ll sometimes get a larger roast and then cut it in half. It will all be shredded anyway 🙂
It would be nice if the recipe included more information about cook time – the stated cook time only includes the searing time, the 60 minutes cooking the first time, and the 10 minutes for the second cook time. It does not include the time it takes to pressurize (which obviously differs for each machine), the 10 minutes to slowly depressurize, the 10 minutes to rest, the time to re-pressurize… If the recipe really only took less than 1.5 hours to make, one could expect to make this on a weeknight after work. But in reality this takes 2.5-3 hours. It’s a really good recipe, but best saved for the weekend.
We’re glad that you enjoyed the recipe, but sorry about the timing. This recipe definitely can take a bit of time and the time it takes to come to pressure varies greatly as you stated. I find that when we sear in the instant pot it does help cut down on the time it takes to come to pressure. We’ve added the timing we think is sufficient for the pressurize time. We thank you for giving our recipe a try and your comment! 🙂
I had a 2 pound roast, so cooked for 50 minutes, but followed the directions for slicing and cooking again in the juices.
Very good results!
We’re so glad you enjoyed! Thanks for trying our recipe!! 🙂
I am always leery of recipes which seem to need proof reader. Recipe lists Avocado oil as an ingredient
Instructions show olive oil.
Does it matter?
Thanks for catching! I started with olive oil, but prefer avocado oil for it’s high smoke point properties. Either is fine though.
This recipe was good enough to save to my instant pot Pinterest board. What the heck do you do with a bottom round or rump roast? We buy a package of beef every year and there’s always the question of what to do/how to cook the damn roasts. Well, this is the answer to that question.
I cooked my first one and couldn’t bear to throw away the stock. So I froze it for later use. Today I took it out for a rump roast, and after thawing the stock in the instant pot decided to add a few sprigs of rosemary and a little Bordeaux for some extra flavor. Really, what’s keeping anyone from reusing the stock, even a few times over?
So glad it earned a spot on your Pinterest board! I agree these roasts can be tricky, but this is such a great way to use them. Love that you reused the stock with rosemary and Bordeaux—smart and flavorful!