Get ready to fall in love with the most tender, melt-in-your-mouth beef roast you’ve ever made! This Instant Pot Butter Beef Roast combines rich butter, aromatic herbs, and savory bone broth to create a deeply flavorful and succulent main course. Forget hours of slow cooking; this impressive meal is ready in under an hour, making it perfect for a cozy weeknight dinner or a special weekend feast. The sauce alone is worth writing home about!
Ingredients
• 4 lbs / 1.8 kg beef roast
• ½ cup / 120 ml fresh cilantro, chopped
• 1 medium-sized red bell pepper, chopped
• 1 medium-sized onion, chopped
• 4 tbsp / 57 g butter, divided
• 2 cups / 475 ml bone broth
• Spices
• 1 tsp / 5 ml dried oregano, ground
• 1 tsp / 5 ml dried rosemary, ground
• 1 tsp / 5 ml smoked paprika, ground
• 1 tsp / 5 ml sea salt
• 1 tsp / 5 ml black pepper, ground
Instructions
1. Directions
2. Set your Instant Pot to the “Sauté” function. Add 1 tablespoon / 14 g of butter to the inner pot. Once melted, season the beef roast on all sides with the oregano, rosemary, paprika, salt, and pepper.2. Carefully place the seasoned roast in the hot pot and sear for 5-7 minutes per side, until a rich, brown crust forms. Transfer the seared roast to a plate and set aside.3. Add another tablespoon / 14 g of butter to the pot. Sauté the chopped onion and red bell pepper for 2-3 minutes until they begin to soften and become fragrant.4. Return the seared roast to the Instant Pot and pour the bone broth around the meat.5. Secure the lid and set the steam release handle to the “Sealing” position. Select the “Manual” or “Pressure Cook” button and set the timer to 20 minutes on “High” pressure.6. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure. Carefully open the lid.7. Remove the roast to a cutting board to rest. Select the “Sauté” function again. Stir the remaining 2 tablespoons / 29 g of butter and the chopped fresh cilantro into the liquid in the pot. Simmer for 10-15 minutes to reduce and thicken the sauce.8. Slice the rested beef against the grain. Serve immediately, generously drizzled with the cilantro butter sauce from the pot.
Nutritional Information
• Nutrition Per Serving
• Calories 506 | Total Fats 20g | Net Carbs: 2.2g | Protein 74.3g |Fiber: 0.8g
Pro Tips
• Don’t skip the sear. Searing the beef before pressure cooking is a crucial step. It creates a deep, caramelized crust that builds a foundational layer of flavor for the entire dish and the sauce.
• Deglaze for flavor. After sautéing the vegetables, pour in a splash of the bone broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This incorporates all that concentrated flavor into your sauce.
• Rest the meat. Always let the roast rest for at least 10 minutes after cooking before slicing. This allows the juices to redistribute throughout the meat, ensuring every slice is tender and moist.
FAQ
Q: What cut of beef is best for this Instant Pot roast
A: For a truly tender, melt-in-your-mouth result, a chuck roast or rump roast is an excellent choice. These cuts have good marbling and connective tissue that break down beautifully under pressure, becoming incredibly succulent.
Q: Why is searing the beef roast so important
A: Searing the beef before pressure cooking is a crucial step for flavor. It creates a deep, caramelized crust on the meat that builds a rich, savory foundation for the entire dish and the sauce. Don’t skip this step!
Q: Can I make this recipe without bone broth
A: Yes, if you don’t have bone broth, you can substitute it with regular beef broth or beef stock. Bone broth is recommended for its rich flavor and nutritional benefits, but beef broth will also yield a delicious result.
Q: How do I know when the beef roast is done
A: The 20-minute high-pressure cook time followed by a 10-minute natural release is designed to cook a 4 lb roast to a tender, shreddable consistency. The meat should be fork-tender and easy to slice or pull apart when finished.
