![]() Cons: Ever so slightly less tender than the chuck roast, but in a blind tasting, my husband wasn't able to tell which was which (meat snob that he is).In the end, I had quite a bit more meat from a 2-pound piece of rump roast compared to the chuck because there was more meat than fat. Pros: Juicy, tender, and flavorful with MUCH less fat to discard.Rump Roast (meat in the middle of picture) I also don't love how greasy it leaves the broth, but that can be remedied with a good fat separator. This results in wonderfully flavorful, tender meat, but by the time I had removed the fat from the meat, I didn't have a whole lot of meat left. Cons: So fatty! I trimmed some of the fat from the outside, but after it was cooked, there was still so much fat throughout. ![]() So flavorful and fell apart into delicious pieces simply with the touch of a fork. Other people do find this fascinating, right? Where my peeps at?įYI: The toothpicks in these images were put there to help me remember which cut of beef was which.Ĭhuck Roast (meat on the left in picture) Now I know every one of you is probably thinking chuck roast, but read on for my fascinating results. WHAT IS THE BEST CUT OF MEAT FOR A POT ROAST? My ability to keep things simple is nonexistent, so I decided to make this classic Pressure Cooker Pot Roast recipe a bit more exciting by testing it on the three most common cuts of pot roast beef: sirloin roast, chuck roast, and rump roast. SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS Slice, shred, or chunk meat and enjoy with a big scoop of mashed potatoes!.Cook for 90 minutes with a full natural release (ideally).Add broth and scrape up the browned bits.Use saute on the pressure cooker to brown each side, set meat aside.Mix up the magical pot roast seasonings (more on that below).STEP BY STEP PROCESS TO MAKING THE BEST INSTANT POT POT ROAST No more starting your roast cooking 8-12 hours before dinner time! Plus, I just love the fact that you can press a button and walk away until dinnertime! A pressure cooked pot roast is also a huge time saver when compared to an oven braised or slow cooked version. In my experience, once you find the right cooking time, the pot roast comes out predictably tender each and every time. The pressure cooked version does the best job at infusing flavor and moisture into the entire roast. I’ve tried a few different methods for cooking a pot roast, but I always come back to my Instant Pot. WHY THE INSTANT POT IS THE BEST FOR THE POT ROAST Sunday?īut my love for you all prevailed and with the help of a friend and my little sis, have we ever delivered the goods! To say I got burned out on pot roast as a kid is an understatement. But I reeeeeaaaallly dragged my feet on it. ![]() If I had to pick the number one most requested recipe since I started this blogging journey, it would be the classic Sunday Pot Roast. This recipe goes amazing with Instant Pot Mashed Potatoes. If you want a pot roast to rival your grandma's (sorry grandma), give this Instant Pot Pot Roast a whirl! Tender, juicy, and flavorful! Plus, find out which cut of meat is the best below.
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