There’s nothing quite like a good Sunday Roast. Here’s how I make mine!
Instant Pot Beef Roast
Ingredients:
1 large beef roast
2 tablespoons sea salt
1 tablespoon fresh cracked pepper
1 large onion
1 cup bone broth (or meat stock)
Optional: ½ cup red wine
1 large bunch of a fresh herb (rosemary or thyme are my favorites).
Tools: instant Pot with trivet and cooking string.
Method:
Mix the salt and pepper together in a small bowl. Rub over all sides of the beef roast. Place trivet inside Instant Pot and place the seasoned roast on the trivet. (If your roast has a side with a lot of fat on it, I recommend searing that side on the bottom of the instant pot and deglazing with the broth or wine before inserting the trivet and roast for cooking).
Pour the bone broth and red wine into the bottom of the Instant Pot along with the onion, roughly chopped.
Tie the bunch of herbs together with cooking string. I prefer to use fresh thyme for my roasts. But rosemary or oregano will also work. Just make sure that it is a big bunch and it is fresh. The fresh herbs really make the difference in the flavor of your beef!
Lay the herbs on top of your roast and cover with the Instant Pot lid. Cook on high pressure for 1 hour and 15 minutes. This should result in a tender roast that’s easy to cut. If it is not quite tender enough for you, cook it again on high pressure for 5 minutes.
After cooking, lift the roast out of the pot using the trivet and allow it to rest for at least 10 minutes before slicing.
While the meat is resting, I like to make a quick gravy on the stovetop.
Heat about 3 tablespoons of butter in a small saucepan. Once melted, add 1 tablespoon of flour and whisk. When the flour is brown and no longer white, place a metal strainer over the saucepan and pour about 2 cups of the broth from the bottom of the Instant Pot through it. Continue to whisk until it reaches your desired gravy consistency. Add salt and pepper to taste.
How does it work for Sunday Lunch?
Well, there are two ways you could make this entree work for Sunday lunch. Either make it all the day before and serve it cold (maybe I sandwiches?) Or get up a bit earlier and stick it in the Instant Pot before you leave for church. I usually cook it in the Instant Pot while I’m gone to church. Once we’re home, I take the roast out and make a quick gravy. It’s not too long that people have to wait for the meal to start then.
This is one of my go-to meals for Sundays because it’s simple and filling. If you have leftovers they’re easy to use in sandwiches or soups during the week. So, are you going to give it a try? Let me know if you do!
