Instant Pot Pot Roast Recipe - The Cookie Rookie® (2024)

FAQs

Why is my pot roast still tough in the Instant Pot? ›

Pot roast still tough? Cook it longer! The pressure cooking process breaks down tough meat, making it tender. If it needs more time, simply put the lid back on, seal the pressure cooker, and cook at high pressure for another 10 to 20 minutes.

If your roast is tough in the Instant Pot, it likely needs to be cooked longer. Chuck roast will become more tender the longer it cooks, so extra time may be needed. However, you can overcook beef in the Instant Pot, so keep an eye on it if you add extra time.

Even though they both used the same recipe and both had plenty of flavor, the low and slow cooking from the Crock Pot created a much deeper, warmer flavor.

Typically roast beef would be made in the oven without liquid. However, in order for the Instant Pot to come to pressure, there must be enough liquid. For this recipe, you'll need 1 cup of water or broth.

There are several reasons why this could have happened even after so much cooking. First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.

Yes, pot roast absolutely becomes more tender the longer it cooks. Roasts are generally made from tougher cuts of meat, such as chuck or brisket, which contain a lot of collagen, connective tissue, and fat. These tougher tissues require a long cooking time to break down and for the collagen to converts into gelatin.

While you may cover meat almost completely for a conventional braise, use just enough liquid for the cooker to reach pressure – during pressure cooking the meat will release it's own juice and braise in that flavorful liquid, instead.

If you find that it's still tough after cooking, you'll need to cook it for another 10 to 20 minutes at high pressure – it just needs a bit longer to continue to brine and break down the connective tissue.

What Is the Best Meat for Pot Roast? The best meat for pot roast is a beef cut with abundant connective tissue, like chuck roast, beef brisket or bottom round roast. This connective tissue called collagen is what makes pot roast melt-in-your-mouth tender.

What tastes better slow cooker or pressure cooker? ›

Both appliances produce deep flavors.

Slow cookers utilize long cooking times to develop these richer flavors, while pressure cookers use high heat and pressure to impart as much flavor as possible in a shorter time.

You can still pressure cook leaner pieces – like eye of round and top sirloin – but these work best if they've been stuffed, shredded or rolled (with other ingredients). Best cuts of beef to use: Chuck steak, Round Roast, Shoulder, Pot roast, Ribs, Brisket, Oxtail.

Let's clear up this myth. While 2 cups of liquid is certainly way too much for cooking most foods, even the new 1 cup recommendation may be too much as well. It really does depend on the type of food being cooked.

If you keep the meat completely submerged, it won't have a chance to gain that extra bit of Maillard reaction that is so important for a deep umami taste. So, remember to use a light hand with the braising liquid to get a fully flavored sauce that might just be the star of your plate.

With lots of connective tissue (also known as collagen), these cuts can be tough if undercooked or hurried along in the cooking process. However, with slow-cooker pot roast, pressure cooker pot roast, or low-and-slow braised pot roast, the collagen breaks up for tender, succulent meat.

To prevent a chewy beef steak, you need to avoid using too much high-pressure heat. Of course, start with pressure cooking your roast (that's why you're using the Instant Pot anyway), but keep that high-pressured phase to a few minutes only.

Cook it low and slow with some liquid.

Simmering helps break down the connective tissue. Connective tissue breaks down to collagen. Collagen tenderizes, and adds flavor and juiciness to the roast.

How can you fix a tough oven roast? If the roast is already cooked, put it in a pot with some stock and wine and simmer it until tender — pot roast. If the roast is raw, sear it on all sides in a heavy pot and then add stock and wine and simmer until tender — pot roast.