Beer Braised Roast
I have always preferred an oven to a crockpot. I just never really loved the way food tasted after soaking in a pot “all day.”
The InstaPot has changed all of this negativity I had against pots.
InstaPots are magical. If you don’t have one you should get one. It is worth every penny.
It can even BROWN MEAT before cooking. In the pot!
Radical Dude.
I can’t even remember if I made a venison roast or a beef roast… LOL Does anyone else have trouble remember what variety of meat they shoved in the oven in the morning?
That’s how good venison is when you process it yourself – you can’t tell if dinner is beef or deer – all looks and tastes the same.
By the way, we are only using 3 ingredients to season this (six if you count the butter, salt & pepper) and it will taste like you slaved all day – no one will believe that all this flavor is coming from these gems.
Turn your InstaPot to Pressure cook on High and add 2 tablespoons of butter to the bottom. Butter is my favorite because it will create a nice brown sear on the outside of the roast (quickly). If you use oil it will take longer to brown.
Rinse, pat dry, and generously salt & pepper all sides of the roast.
Brown both sides of the roast in the bottom of the InstaPot.
Slice 2 onions and sprinkle them around the roast. Mince 2 tablespoons of fresh rosemary and add that to the pot.
Pour in 1 can (or bottle) of beer. I know that it doesn’t seem like enough liquid – I promise it is. You will be amazed by the amount of gravy you will have for serving.
Put on the lid and set the Instapot to pressure cook on high for 1 hour 30 minutes. I do realize that most folks say you can cook a roast in an Instapot or other pressure cookers in 30 minutes. This does not work for me. I don’t know if my pot is too big or my roasts are too big or if the universe hates me.
But, my roasts are all 4-5 pounds and they take an hour and a half every time in the InstaPot (that’s 90 minutes). I’ve tried shorter cooking times, but the meat just isn’t tender enough for our taste.
Oh, and, by the way, DO NOT start with a frozen hunk of meat or you will be sorry. I realize that there are recipes all over the interweb saying you can easily cook a block of meat-ice in an Instapot. If you do this there is a high chance the entire meal will taste like blood. Ack. Very metallic.
For a tender, delicious roast, be sure to thaw the meat fully before searing & cooking.
Once the pot is finished cooking it will keep the dish warm for hours (up to 10). Isn’t that the coolest feature?
Here is the finished dish, but wait, there’s more!
Remove the roast from the pot and slice to serve.
Once you have the meat out of the pot you can easily thicken the broth into a gravy. Just turn the Instpot back to “pressure cook” on high (this will get the broth super hot).
Combine 2-3 tablespoons of corn starch and 1/4 cup of water with a fork (you want to add 1 tablespoon of corn starch for each cup of broth. Just eyeball it. If it looks like 2 cups, add 2 tablespoons of starch. If it looks like 3 cups of broth, add 3 tablespoons of cornstarch).
Pour the cornstarch liquid into the broth and use the fork to whisk it in. It will thicken in no time flat. Taste the gravy and adjust the seasonings.
Serve the gravy over the roast with a side of mashed potatoes and you will be so happy you did!
As my kiddos ate this, they all moaned. Delish!
XO,
Candi
| Servings |
servings
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- 1 3-5 lb beef roast or venison
- 2 tbsp butter
- 1 can beer (or bottle)
- 2 onions sliced
- 2 tbsp fresh rosemary (or 2 teaspoons dried)
- salt and pepper for the roast
- corn starch for thickening broth (optional)
Ingredients
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|
Turn your InstaPot to Pressure cook on High and add 2 tablespoons of butter to the bottom.
Rinse, pat dry, and generously salt & pepper all side of the roast.
Brown both sides of the roast in the bottom of the InstaPot.
Slice 2 onions and sprinkle them around the roast. Mince 2 tablespoons of fresh rosemary and add that to the pot.
Pour in 1 can (or bottle) of beer.
Put on the lid and set the Instapot to pressure cook on high for 1 hour 30 minutes.
Remove the roast from the pot and slice to serve.
To thicken broth for gravy: After removing the roast, turn the Instpot back to "pressure cook" on high (this will get the broth super hot).
Combine 2 tablespoons corn starch and 1/4 cup of water with a fork.
Pour the cornstarch liquid into the broth and use the fork to whisk it in. It will thicken in no time flat. Taste the gravy and adjust the seasonings.
Serve the gravy over the roast with your favorite mashed potatoes!
