So simple and so Good my wife died and I'm on my own 71 years old and Finally got to eat my wife's pot roast like she made it only trouble is she is not here but brings back really good memories Thank You
@@Bearlyhan I still forget when I GET GROCERIES AND GET MOSTLY WHAT SHE LIKED STILL WAKE UP IN THE MORNING MAKING HER BREAKFAST AND COFFEE THEN REALIZE SHE IS NOT HERE I guess you never really get over it We have 2 little dogs a chihuahua and Pomeranian she is only 4 pounds have to take a piece of her clothing to go to sleep with me on the bed she will hunt for it till she finds it The chihuahua goes to sleep on her pillow
Excellent Thank You hardly any recipes with Rump Roast Just lost my wife She Loved making this So now I can make it Your are a life saver THANK YOU SO MUCH Am Lost this brings me back
Larry, so sorry for your loss. She sounds like a real gem. The fact that you are cooking is a tribute to her and her inspiration. You are carrying on her memory and her love through your cooking. May God bless you and keep you 🙏🏾 !
I made this last night following your every word. Everything turned out great and my daughter must have thanked me three different times for cooking!!❤
Well gonna make it tonight found. it on sale will share it with my pups just me and them after my wife of 40 years died still very hard after 2 years to cope pups help me alot have no one else Thank God for these recipes My wife was an Excellent cook She used to make sour braten tried but could never make it like her
I didn't have Au Jus gravy mix on hand so I substituted with brown gravy mix. It turned out fabulous. The roast was tender and flavorful. We'll be using this recipe often. Thanks for sharing!!
THANK YOU SO MUCH! First thing, I don't really consider myself a cook. I am a 2 on a scale of 1 to 10, if 1 was toast, 2 was scrambled eggs and 10 was my wife aka Iron Chef(at least that is the way I see her). This was my 2nd time using the InstaPot. I chose this recipe because it looked so simple I wouldn't screw it up. My wife and I both thought it was good considering the simplicity of the recipe. It pasted the real test....My 8 year old daughter that went back for a 2nd and 3rd serving. My wife had a small 2nd serving, which reassured me it was good. We will probably be adding this to our normal options when we want to cook during the work week or something easy on the weekend. Thank you again!
I made this last night with additional seasonings and it was so good that my girlfriend called it "comfort food". The vebetables as well as the meat were perfectly cooked using your recommended settings.
Thank you for this video. I’ve had my pot for a while now and been scared to use it but I’m going to try this. Wish me luck I may need it Lol just subscribed thanks again
I used this recipe and everything turned out just fine, the roast was cooked perfect the way I like it..very tender, though instead of the onion soup mix I used a full med sized onion with a roasted garlic and herb rub...gravy was delish and gluten free (Im celiac).. I did the veggies an extra minute as I like them soft....thanks and subscribed................ note... I did modify the au jus packet ingredient to a gluten free gravy mix.
Thank you mucho. I got my IP 4 days ago. I have watched probably 2 dozen RUclips videos on IP cooking and was confused as to why the veggies were not over cooked when the meat was under pressure for 30-90 minuets. You showed me to cook the meat first and add veggies later. I subscribed.
I do the same recipe except I also add a can of cream of mushroom soup to the roast and onion soup mix and use beef broth instead of water. For a little extra zing, I will sometimes give it a couple of shakes of Worcestershire Sauce...NOT TOO MUCH.
That is true. Just figured this out tonight from pinterest. Explains why my previous attempts were tough as old leather. Did the quick release first-tough. Added my carrots in to cook ten minutes then did the natural release-tender perfection.
I made this meal...excellent, but I dumped the 2 packets of stuff on the roast and it seemed to make a large muddy pile on top of the roast when it was done. Kinda had to scrape the pile off to eat the meat. The meal was still delicious but was a bit odd looking. Should I have mixed the packets in with the water. Also, I added onions to the pot along with the potatoes and carrots.
I believe it maybe the reason. It depends on the cut of meat you one uses and how tender you want the meat to be. The rule of thumb is 20 minutes per pound in the instant pot. A tougher cut of meat may warrant a longer cooking time but your preference of tenderness will dictate the ideal cooking time.
I steam my potatoes and carrots separately from the roast. I used to cook the potatoes and carrots together with the roast and I find that the potato flavor and carrot flavor goes away. and the colors don't look of the potatoes and carrots don't look bright. Looks are important also.
I take 2 tablespoons hickory smoke and 1 teaspoon Onion Powder and 1 Teaspoon Garlic powder and 1 Teaspoon Meat tenderizer I also add 2 teaspoons Worcestershire sauce and I put it in a gallon bag and let my meat soak for 1 hour then I take my instant pot and I set it on saute mode and let it heat up once heated I will pour the liquid from my gallon bag and let that heat up for 5 minutes there for my pot is heated then I will turn off my pot and put my meat in the pot and put my lid on and set the pot to manual for 90 minutes. setting my pot on Saute allows the pot to take less time to build pressure. Once my pot is done and I have been able to release all the pressure I then take my roast out, I turn my pot to Saute mode in a bowl I add 2 tablespoons water and 2 tablespoons corn starch and stir till smooth add this mixture to the instant pot and whisk till thickened and then add some of the gravy to you roast and serve it is tender and the gravy is so delicious you can use the marinating recipe on chicken, pork chops, BBQ, or T-bones that is your preference. this is how I make my roast it is tender and taste.
I'm cooking a bottom round roast today in my instant pot but I will season the meat with kosher salt and fresh ground black pepper and brown/sear the meat , then use 3/4 cup red wine, 3 tbsp worcestershire sauce , 1/4 cup water, 1 medium onion sliced, 1 larger carrot diced and 3 cloves of garlic crushed. (You can add 1/4-1/2 tsp of thyme when you put the roast back in the pot) 1.) Season the meat on all sides with kosher salt and fresh ground pepper then brown/sear it on all sides in 2-3 tbsp of oil, 1 tbsp of butter remove from the pot. 2.) Add diced carrots. sliced onion and crushed garlic saute until the garlic just starts to turn brown. 3.) Add 3/4 cup of red wine, 1/4 cup water and 3 Tbsp worcestershire sauce to the pot and using a wooden spoon scrape up all the flavor brown bits stuck to the bottom of the pot 4.) Add the roast back to the pot and cook for 1 hour 15 minutes, then let the steam release on its own for 15 minute ( the meat will still be cooking during the steam down) . After the 15 minute release any leftover steam , take out the meat and let it rest for ten minute. You can make a gravy from the dripping but first strain them and then return the liquid back to the pot and set on saute and I use a packed of brown gravy mix, mixed with 1/4 cup of cold water than add it to the the pot and simmer it until it cooks down a bit.
You didn't Brown the meat before you put it in the instapot? When I use chuck roast I always Brown the meat first now I have a rump roast that's why I ask
Did you mention the weight of your roast? I keep reading that the time depends on the weight, so I'm not sure 90 minutes will always work. I do plan to give your recipe a shot this evening, I just want to make sure 90 minutes will work with my 3.07lb rump roast. :-) Thanks!
You cannot sear a frozen piece of meat to lock in the flavors of any seasoning you add to the meat as you would be able to do with meat at room temperature so that is something to keep in mind.
I have heard that the instant pot will work for frozen meat-you will need a longer cooking time, though I’m not the expert on this so I can’t say exactly how much longer. As for searing, you can put the roast in the oven under the broiler afterward to brown it. The flavor ought to soak in as it thaws and cooks, if it’s in there for long enough.
Maybe you can help me. I cooked my first roast in the Instant pot. A beef tip sirloin, or two pieces, weighing about four pounds. I used two cups of water and set the roast on the trivet. I set the timer for seventy five minutes. The roast is tender but has absolutely no taste. Did the roast get saturated with moisture and lost all flavor? Any help is greatly appreciated. Thank you.
I would say it was under-seasoned. Salt and pepper isn’t usually enough. Try rubbing it with garlic powder, onion powder, paprika, salt and pepper. Let the rub set on it in the fridge for a couple hours. Sauté it first to sear in the flavor before pressure cooking it. Use beef broth instead of water. I think you’ll see a big difference. 👍🏼
My cousin showed me this on here and i tried it, I put it in my crockpot but it turned out awful. The meat was tender but tasteless. Ended up cutting it up and put it outside in my yard for the wild animals and feral cats.
I am really disappointed that you used mystery ingredients that came in packets. I never use those because of bad stuff they may contain. I need to find another recipe that doesn’t use packet seasoning. Best wishes.
90 minutes ❗ way too long... I sadly listen. I put a 2.5 lb roast and after a hour , the inside temp of the roast was 185 ° - shoe leather...Do NOT do it that long. On the internet there's time for cooking a roast per lb in the instant pot. . Next time I am going to try 40 minutes. I rather add time then get shoe leather. Use a meat thermometer to see how the roast is doing. And I have had my instant pot for awhile and done different things in it
FLOODOFSINS also you are never supposed to quick release with meat, ways natiral release for at least 15 min. I think an hour would have been long enough
So simple and so Good my wife died and I'm on my own 71 years old and Finally got to eat my wife's pot roast like she made it only trouble is she is not here but brings back really good memories Thank You
Larry, you’re gonna make me cry when I’m trying to make dinner. I’m sure she’s so proud of you and there with you in spirit at dinner.
Good for YOU!! There are some women who have been in the kitchen for years who won't touch a pressure cooker...Look at you go!!
@@Bearlyhan I still forget when I GET GROCERIES AND GET MOSTLY WHAT SHE LIKED STILL WAKE UP IN THE MORNING MAKING HER BREAKFAST AND COFFEE THEN REALIZE SHE IS NOT HERE I guess you never really get over it We have 2 little dogs a chihuahua and Pomeranian she is only 4 pounds have to take a piece of her clothing to go to sleep with me on the bed she will hunt for it till she finds it The chihuahua goes to sleep on her pillow
God bless you and her in memory Sir.
Excellent Thank You hardly any recipes with Rump Roast Just lost my wife She Loved making this So now I can make it Your are a life saver THANK YOU SO MUCH Am Lost this brings me back
Larry, so sorry for your loss. She sounds like a real gem. The fact that you are cooking is a tribute to her and her inspiration. You are carrying on her memory and her love through your cooking. May God bless you and keep you 🙏🏾 !
I made this last night following your every word. Everything turned out great and my daughter must have thanked me three different times for cooking!!❤
Not sure if I should watch anymore of these cooking videos - Im falling in love...lol
Well gonna make it tonight found. it on sale will share it with my pups just me and them after my wife of 40 years died still very hard after 2 years to cope pups help me alot have no one else Thank God for these recipes My wife was an Excellent cook She used to make sour braten tried but could never make it like her
Recently bought an instapot. I will be sticking to your channel for ideas. Thank you so much,
I didn't have Au Jus gravy mix on hand so I substituted with brown gravy mix. It turned out fabulous. The roast was tender and flavorful. We'll be using this recipe often. Thanks for sharing!!
I actually made this DELICIOUS Pot roast and potatoes and carrots today SO GOOD!! Thanks for sharing..
THANK YOU SO MUCH! First thing, I don't really consider myself a cook. I am a 2 on a scale of 1 to 10, if 1 was toast, 2 was scrambled eggs and 10 was my wife aka Iron Chef(at least that is the way I see her). This was my 2nd time using the InstaPot. I chose this recipe because it looked so simple I wouldn't screw it up. My wife and I both thought it was good considering the simplicity of the recipe. It pasted the real test....My 8 year old daughter that went back for a 2nd and 3rd serving. My wife had a small 2nd serving, which reassured me it was good. We will probably be adding this to our normal options when we want to cook during the work week or something easy on the weekend. Thank you again!
I made this last night with additional seasonings and it was so good that my girlfriend called it "comfort food". The vebetables as well as the meat were perfectly cooked using your recommended settings.
simple, quick and delicious! Thank you so much.
I tried your recipe, it was absolutely delicious. I can’t wait to see you what others you have each week. 👍😊
Thank you for this video. I’ve had my pot for a while now and been scared to use it but I’m going to try this. Wish me luck I may need it Lol just subscribed thanks again
Made this tonight. It was delicious and very easy. 😊 thanks
I used this recipe and everything turned out just fine, the roast was cooked perfect the way I like it..very tender, though instead of the onion soup mix I used a full med sized onion with a roasted garlic and herb rub...gravy was delish and gluten free (Im celiac).. I did the veggies an extra minute as I like them soft....thanks and subscribed................ note... I did modify the au jus packet ingredient to a gluten free gravy mix.
Just received my Instant Pot and can't wait to try this! It looks delicious!
Thank you mucho. I got my IP 4 days ago. I have watched probably 2 dozen RUclips videos on IP cooking and was confused as to why the veggies were not over cooked when the meat was under pressure for 30-90 minuets. You showed me to cook the meat first and add veggies later. I subscribed.
60 minutes was perfection.
I do the same recipe except I also add a can of cream of mushroom soup to the roast and onion soup mix and use beef broth instead of water. For a little extra zing, I will sometimes give it a couple of shakes of Worcestershire Sauce...NOT TOO MUCH.
Can't wait to try it. Looks delicious.
Could I just use the meat stew setting on the instant so u don’t need to dial it up?
EXCELLENT DIRECTIONS & VERY EASY THANK YOU THIS WILL BE MY VERY FIRST TIME OF USING MY INSTA POT!!
Love this is straightforward and simple!! Thanks 🙏
LOOKS DELICIOUS! Thanks for sharing!
What a lovely mom.
Okay, I am making this tonight.
Just made this, exactly as instructed, and it is absolutely a new fave in the house!!!
You did Good
Looks delicious,thanks.
Nice-Thank you!
Looks great next time try putting it on sear first and brown your meat then you can get extra flavor
Thank you for the excellent video. Question please. If I add broccoli to the potatoes, will the change the pressure time from 5 minutes?
how much of a difference would there be in cooking a top round roast' ?
Can you just dissolve the onion soup mix and the au jus powder into the 2 cups of water and then pour it in?
Yes you could
Can I use onion gravy mix instead of onion soup
Wanting to make tonight. Frozen rump. 90 minutes and natural release. ? I usually ONLY do a chuck roast in I.P
Meat, carrots, potatoes gravy packet and soup mix packet that is 5 ingredients but bomb
what size is this pot?
I have a bottom round roast. Do you think the recipe would work for that.
❤️🎥👍👍👍👍🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹. Thank you 😊
Hi I thought that if you do a instant release on meat it will be tough. heard that from reading comments and watching videos.
dennis weichel thats what i’ve seen, browsing now to cook one tonight :)
That is true. Just figured this out tonight from pinterest. Explains why my previous attempts were tough as old leather. Did the quick release first-tough. Added my carrots in to cook ten minutes then did the natural release-tender perfection.
I just got an Instant Pot and I’m trying this for my family.
I don’t see a Manual button on mine, just the pressure button???
I made this meal...excellent, but I dumped the 2 packets of stuff on the roast and it seemed to make a large muddy pile on top of the roast when it was done. Kinda had to scrape the pile off to eat the meat. The meal was still delicious but was a bit odd looking. Should I have mixed the packets in with the water. Also, I added onions to the pot along with the potatoes and carrots.
I'm making this again tomorrow...can anyone, anyone answer this question.
For anyone reading today, yes mix packets with water and pour over. I find it better.
Holy cow! That's twice the time of other recipes! Is that because it's a rump roast instead of a chuck roast?
I believe it maybe the reason.
It depends on the cut of meat you one uses and how tender you want the meat to be. The rule of thumb is 20 minutes per pound in the instant pot.
A tougher cut of meat may warrant a longer cooking time but your preference of tenderness will dictate the ideal cooking time.
I steam my potatoes and carrots separately from the roast. I used to cook the potatoes and carrots together with the roast and I find that the potato flavor and carrot flavor goes away. and the colors don't look of the potatoes and carrots don't look bright. Looks are important also.
I take 2 tablespoons hickory smoke and 1 teaspoon Onion Powder and 1 Teaspoon Garlic powder and 1 Teaspoon Meat tenderizer I also add 2 teaspoons Worcestershire sauce and I put it in a gallon bag and let my meat soak for 1 hour then I take my instant pot and I set it on saute mode and let it heat up once heated I will pour the liquid from my gallon bag and let that heat up for 5 minutes there for my pot is heated then I will turn off my pot and put my meat in the pot and put my lid on and set the pot to manual for 90 minutes. setting my pot on Saute allows the pot to take less time to build pressure. Once my pot is done and I have been able to release all the pressure I then take my roast out, I turn my pot to Saute mode in a bowl I add 2 tablespoons water and 2 tablespoons corn starch and stir till smooth add this mixture to the instant pot and whisk till thickened and then add some of the gravy to you roast and serve it is tender and the gravy is so delicious you can use the marinating recipe on chicken, pork chops, BBQ, or T-bones that is your preference. this is how I make my roast it is tender and taste.
Mine did not turn out! Help, why?! I had a 2.5 lbs rump roast and I cooked it for 90 minutes but it was way over cooked.
@@osakarose5612 use chuck roast, instead. there is more fat and connective tissue. and be sure to sear the meat.
OsakaRose I think the 50 minutes in the manual is for fatty chuck roast. She said rump roast would take longer to become tender.
I'm cooking a bottom round roast today in my instant pot but I will season the meat with kosher salt and fresh ground black pepper and brown/sear the meat , then use 3/4 cup red wine, 3 tbsp worcestershire sauce , 1/4 cup water, 1 medium onion sliced, 1 larger carrot diced and 3 cloves of garlic crushed. (You can add 1/4-1/2 tsp of thyme when you put the roast back in the pot)
1.) Season the meat on all sides with kosher salt and fresh ground pepper then brown/sear it on all sides in 2-3 tbsp of oil, 1 tbsp of butter remove from the pot.
2.) Add diced carrots. sliced onion and crushed garlic saute until the garlic just starts to turn brown.
3.) Add 3/4 cup of red wine, 1/4 cup water and 3 Tbsp worcestershire sauce to the pot and using a wooden spoon scrape up all the flavor brown bits stuck to the bottom of the pot
4.) Add the roast back to the pot and cook for 1 hour 15 minutes, then let the steam release on its own for 15 minute ( the meat will still be cooking during the steam down) . After the 15 minute release any leftover steam , take out the meat and let it rest for ten minute.
You can make a gravy from the dripping but first strain them and then return the liquid back to the pot and set on saute and I use a packed of brown gravy mix, mixed with 1/4 cup of cold water than add it to the the pot and simmer it until it cooks down a bit.
Sounds good. How large a roast for that amount of time? How many pounds?
@@judidunham5037 3-4 lb roast
Use a roux do not use cornstarch and water
You didn't Brown the meat before you put it in the instapot? When I use chuck roast I always Brown the meat first now I have a rump roast that's why I ask
Did you mention the weight of your roast? I keep reading that the time depends on the weight, so I'm not sure 90 minutes will always work. I do plan to give your recipe a shot this evening, I just want to make sure 90 minutes will work with my 3.07lb rump roast. :-) Thanks!
Will this recipe work for a frozen eye of round roast?
You cannot sear a frozen piece of meat to lock in the flavors of any seasoning you add to the meat as you would be able to do with meat at room temperature so that is something to keep in mind.
I have heard that the instant pot will work for frozen meat-you will need a longer cooking time, though I’m not the expert on this so I can’t say exactly how much longer. As for searing, you can put the roast in the oven under the broiler afterward to brown it. The flavor ought to soak in as it thaws and cooks, if it’s in there for long enough.
Maybe you can help me. I cooked my first roast in the Instant pot. A beef tip sirloin, or two pieces, weighing about four pounds. I used two cups of water and set the roast on the trivet. I set the timer for seventy five minutes. The roast is tender but has absolutely no taste. Did the roast get saturated with moisture and lost all flavor? Any help is greatly appreciated. Thank you.
Yes I seasoned with salt and pepper, I salted the meat again thinking thatwould add flavor. Did I cook it too long and cook all the flavor out?
Add a few bullion cubs. I add onions and garlic too.
I would say it was under-seasoned. Salt and pepper isn’t usually enough. Try rubbing it with garlic powder, onion powder, paprika, salt and pepper. Let the rub set on it in the fridge for a couple hours. Sauté it first to sear in the flavor before pressure cooking it. Use beef broth instead of water. I think you’ll see a big difference. 👍🏼
Your other video said not to quick release meat but you did here?
The vegetable times are all over the place. One video shows 20 minutes, you did 5 minutes. How long do vegetables take?
making this one umm
I have the power pressure cooker xl. Can I make the recipe the same as the insta pot?
If you are using the power pressure cooker xl cut the time in half. This recipe is wonderful
@@kesiannafranks864 Why in half???
My cousin showed me this on here and i tried it, I put it in my crockpot but it turned out awful. The meat was tender but tasteless. Ended up cutting it up and put it outside in my yard for the wild animals and feral cats.
In your other video you state not to release pressure for meat, but here you do that, please help .
I am really disappointed that you used mystery ingredients that came in packets. I never use those because of bad stuff they may contain. I need to find another recipe that doesn’t use packet seasoning. Best wishes.
Professional scolded. Smh
I just made this, my roast was a little over 3 pounds, 90 minutes was way to long..it tasted like leather
Drinking game! You can go ahead and do a shot each time she says, "go ahead and..."
🤣
Damn it, I wanted to see her fork the roast and see how it turned out
Au Jus pronounced like Oh jooo
So you don't seer
Many potheads over cook the veg this one over cooked the meat.
What do you recommend time wise for cooking the meat? Asking for myself @timothy
90 minutes ❗ way too long... I sadly listen. I put a 2.5 lb roast and after a hour , the inside temp of the roast was 185 ° - shoe leather...Do NOT do it that long. On the internet there's time for cooking a roast per lb in the instant pot. . Next time I am going to try 40 minutes. I rather add time then get shoe leather. Use a meat thermometer to see how the roast is doing. And I have had my instant pot for awhile and done different things in it
Again someone who likes the sound of their own voice.
They show a toilet commercial before pot roast.
🤣
sorry , no...... meat over cooked , it was a waste of food
90 minutes for 2 pounds meat? WTF 😂
FLOODOFSINS also you are never supposed to quick release with meat, ways natiral release for at least 15 min. I think an hour would have been long enough