How To Make Delicious Pot Roast In Your Instant Pot
Pot roast might as well be synonymous with cozy evenings during the fall and winter. If you’ve got an Instant Pot on hand in your kitchen, odds are you already know how amazing it can be for speeding up cooking times. I love using mine to cook meat and it’s particularly wonderful for those slow cooker items that can take hours in the oven. Pot roast is the perfect candidate, and you can cook the vegetables right along with it in the pressure cooker. This method produces falling apart, tender, flavorful meat in a delicious sauce with tender potatoes, parsnips and/or carrots. Cold weather food simply doesn’t get more comforting than this.
Tender & Delicious Grass Fed Beef Or Bison Pot Roast
And if you thought this sounded like the perfect easy recipe, just wait - there’s more. You can even cook a roast from frozen using this method, just plan on cooking it for about 30 minutes longer. Could it get any more convenient than that? You don’t even have to worry about remembering to thaw the meat out beforehand - and with larger cuts like this, it can take some time. The searing is optional too, although recommended. There’s a chemical reaction that takes place in the meat similar to when you caramelize onions that adds layers of delicious flavor. But the truth is, this will turn out amazing whether you sear the roast or not. Our meat is that flavorful.
Meat That’s Raised The Way Nature Intended
Our bison live free range on 20,000 beautiful acres here in New Mexico, or roam freely on our carefully selected partner ranches. They are pasture raised and never administered any amount of hormones, steroids or antibiotics. These are powerful, strong animals that live essentially wild with minimal handling. There were once 60 million bison roaming North America, and we hope to see their numbers increase back to even 1 million during our lifetime. By increasing the demand for ethically sourced bison meat, we can help to bolster their population. The more people that want to purchase this nourishing and nutrient dense meat, the more farmers will be encouraged to raise bison. This directly helps to increase the number of herds which assists in providing genetic diversity for the population.
Our grass-fed & finished beef is raised essentially wild on a beautiful 20,000 acre ranch here in New Mexico. The cows roam freely as far as the eye can see with extremely minimal handling. For those familiar with New Mexico, it might sound surprising that there’s so much lush green grass for them to graze on. These fields are naturally irrigated by a sparkling river flowing with ice-melt from the Sangre de Cristo mountains. We started stocking beef due to popular demand from customers who wanted to eat this meat with the knowledge that it’s impeccably sourced.
- 4-5 pound bison or grass fed beef chuck roast
- Sea salt & freshly ground black pepper
- 1 tablespoon bison tallow or avocado oil
- 1.5 onions, chopped
- 5 cloves of garlic, minced
- 3 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme leaves
- 5 tablespoons tomato paste
- 3 tablespoons flour
- 5 cups bison bone broth, divided
- 3 tablespoons apple cider vinegar
- Parsnips, potatoes, carrots or whatever other veggies you want, chopped into large chunks
- Season the grass fed beef or bison chuck roast on all sides with sea salt and freshly ground black pepper. Be generous!
- Turn on the Instant Pot and activate the “Sauté” setting. Add the bison tallow or avocado oil into the pot. When it’s shimmering, add the roast. Give it a good sear on all sides, forming a flavorful crust. You can skip this step if you want, but it adds a lot of great flavor. Take the roast out of the Instant Pot and set it aside.
- Add the chopped onion to the pot and cook until it becomes tender and fragrant. Add in the minced garlic, fresh thyme and rosemary, and the tomato paste. Combine and cook for another minute or so.
- Add the flour and one cup of the bone broth. Whisk to smoothly mix everything. Cook for about two minutes, then add in the rest of the bone broth broth, the apple cider vinegar and the chunks of veggies. Season with sea salt and freshly ground black pepper. Stir to combine, then add the roast back into the pot. Set to cook on high pressure for an hour and fifteen minutes (if cooking from frozen, add 30 minutes). Release the pressure from the pot and when it’s finished releasing, check the meat. If it’s not fork tender, let it cook longer.
- Let the roast rest for about 10 minutes before slicing and serving.
Our Friendly Team Is Here To Help
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised bison, elk, wild boar, lamb, grass fed beef, poultry and seafood.