Instant Pot
Bottom Round Roast
Thaw Time: 1 hr. Cook Time: 6-8 hr. Rest Time: 20 min
Total Time: 7-9 hr.
Makes: 6-8 servings
Macronutrients: 29g protein · 0g carb · 13g fat (3oz)*
*(broth not included-this will vary significantly depending on what broth/drippings are being used)
For a visual, see my instagram video here!
About the Dish:
This is my absolute LEAST FAVORITE cut from my butcher.
BUT, I am going to show you how to cook it easily and service it with broth so it is still be pleasurable and juicy!
The bottom round is from the cows rump and hind legs. It is a VERY LEAN cut of meat. That is why it is best slow cooked or braised.
I plan to try using this cut of meat in many different ways over the course of this blog and I will report back and upload a new recipe when I come up with new ways to make this lean cut even better!
About the Broth:
The hardest thing about documenting my recipes for others to try has been my constant use of leftover beef drippings.
I very rarely use store bought bone broth.
When I am slow cooking short ribs, chuck roasts, stew meat, etc. I ALWAYS keep the leftover drippings from the dish. This will drastically change the flavor of my dish depending on what the previous drippings were from. Therefore, when I use leftover drippings from another recipe, it is likely VERY RICH and FATTY.
I HIGHLY recommend saving all of your leftover meat drippings, especially slow cooked meals when you are yielding a lot of beneficial fatty juices. These slow cooked fatty deposits and even sometimes bone marrow (if slow cooking bone in meat), are so beneficial for you. It’s also a great alternative and money saver to store bought broth.
I store the drippings in a large wide mouth mason jar and either keep it in the fridge to use that week or store it in the freezer to use at a later time. As long as the fat layer on top remains in tact, in can stay fresh for a long while in the fridge (even a few weeks, just do a smell test before using if its been that long). It will stay good in the freezer for well up to a year or longer!
If you want to make your own bone broth from soup bones/leftover bones please see my recipe here!
Follow any of the links to view a list of all of the foods or kitchen items that I recommend. It will provide an Amazon link to purchase if you wish.
As an Amazon associate I earn from qualifying purchases.Equipment:
Instant pot or slow cooker
Ingredients:
Bottom round roast (usually 5-7lb)
4-5 cups of broth
Want to make homemade bone broth? Recipe here
2 Tbsp. Salt
Any other desired seasonings
(garlic, onion, rosemary, etc)
2-3 Tbsp. tallow or butter for searing
Want to use tallow from the top of homemade bone broth? Recipe here !
Steps:
Remove bottom round roast from the fridge at least 1 hour prior to cooking. Ensure that it is FULLY thawed.
Turn your instant pot on sear and let it get hot.
If you are not using an instant pot, sear your roast on a skillet (I use cast-iron) and then transfer to a slow cooker.
Add your fat of choice (tallow or butter). I used tallow in my instagram video
Once the fat is melted, sear your roast on all sides for 1 minute each side.
Once the entire roast is seared, turn instant pot setting from sear to slow cook.
Place the roast fat cap side down and add your broth.
Cover and cook on low for 6-8 hours.
Remove from the slow cooker and let it rest for 20 minutes.
Slice the roast and add it back into the juices for a savory stew!
I like making this for meal prep. It’s easy to grab a container out of the fridge and heat it up in the oven or on the stovetop.
I enjoy adding some raw cheese, butternut squash, and maybe even some fresh avocado! See my “burger bowls” for inspiration!
For a visual, see my instagram video here!
Changes/Substitutions:
There are so many other ways I would like to cook a bottom round roast-keep checking in and I will update you on new & improved methods!
You can add fresh onion and garlic as well as many herbs to the slow cooker to enhance the flavor of this cut. When I am meal prepping I try to keep everything as minimal as possible for digestion factor and time.
Sadie creates naturally sweetened and savory dishes with an animal-based way of eating in mind.
Meal prep is her specialty.
She likes to make traditional recipes that are inclusive to everyones palate and lifestyle, while showcasing natural alternatives.
Learn more in “About me”
Please checkout my instagram account for videos of me making these recipes!
I also add daily meals to my story and other useful healthy content.
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