Sirloin Pot Roast (Instant Pot Version)

Sirloin Pot Roast (Instant Pot Version)

When many think of a home cooked meal the tendency is to think of a hearty and comforting dish. It also helps not to have to slave over the stove for hours. Most of the recipes you will see for a pot roast or sirloin roast is usually done in the slow cooker and takes about 6 to 8 hours. Sometimes that is a great option but it can be a long wait for a perfect roast. I had heard about how great roasts come out in the Instant Pot and I had to give it a try.

I had a sirloin roast so I decided to give it a shot. This cut of beef has less marbling as you will notice so it will have some bite to it. If you prefer the texture you achieve in the slow cooker then you may want to try a piece of roast with more marbling in it like the chuck roast.

I noticed during my research people had variations of times that worked for them in the cooking of the sirloin roast, started at 40 minutes and up to 1 hour 10 minutes. When I tried 40 minutes I found that it was still tough and only the outside was fork tender. The 60 minutes worked better for me and also make sure you do the natural release versus quick or gradual release. From my research it seems that a quick release tends to toughen the roast up.

Another thing I noticed was when the root vegetables were being placed during the cooking process. So many of the recipes called for adding the vegetables along with the meat. This seems a bit absurd to me when potatoes and carrots do not need that much time even on the stove, so to add them for an hour under high pressure doesn’t seem wise to me. So I found what worked was putting the vegetables after the roast was done, that gave me perfectly cooked vegetables. Also choose a heartier potato versus a russet, the russet will completely disintegrate.

Most of the time people complain that the roasts are not tender or not flavourful enough. The way it is done in the Instant Pot has a few steps but the end result is worth it. The flavours were perfect that even my husband who doesn’t enjoy pot roasts, said he liked it and we had to make it again! Another thing that saved me some time the second time I made this was that I heated the broth in the microwave till really hot, this lessened the time it took for the pot to come to pressure. This is an optional step as I noticed it took a long time to build pressure the first time I did it.

Preparation Time – 20 Minutes

Cook Time – 1 1/2 Hour

Serves – 4 to 6

Ingredients for the sirloin roast

Sirloin Roast – 3 Lbs

Onion – 1 Large, quartered

Garlic – 6 Cloves

Celery – 4 stalks, chopped in 2 inch length

Carrots – 2, peeled and cut into 2 inch pieces (keep the peels and the tops)

Potatoes – 3, peeled and quartered

Salt – 1/2 Teaspoon

Pepper – 1 Teaspoon

Worcestershire Sauce – 1 Tablespoons

Apple Cider Vinegar – 1 Tablespoon

Beef or chicken broth – 1 Cup

Italian Seasoning – 2 Teaspoons

Knorr Onion Soup Mix – 1 Sachet

Olive oil – 2 Tablespoons

Cornstarch – 3 Tablespoons

Water – 2 Tablespoons

Directions

Firstly, take your roast and with a paper towel pat dry, then sprinkle the salt and pepper all over it. Set your Instant Pot to saute and heat up the olive oil. Sear the roast on all sides, approximately 3 minutes each side.

sirloin roast

In a bowl combine the broth, apple cider vinegar, soup mix, italian seasoning and worcestershire sauce. Into the Instant Pot, add the onions, garlic, celery and carrot peels/tops. We are using these for flavoring and will sieve it all later on. Pour the broth mix over the roast and vegetables. Put the lid on and set it to pressure cook for 60 minutes. Once done, let it naturally release for 25 minutes.

sirloin roast

Once the 25 minutes of natural pressure release is done, take the roast out and cover with foil. Add the carrots and potatoes and pressure cook for 4 minutes. Quick release the pressure and remove the vegetables with a slotted spoon. Next, strain your gravy to remove all the chunks and set the pot to saute. Make the cornstarch slurry using 3 tablespoons of cornstarch and 2 tablespoons cold water. Finally, pour back the gravy and thicken using a cornstarch slurry. Make sure to check for salt.

sirloin roast

Voila! Your sirloin roast is ready and in less than 1 hour sans preparation time. Once you try this method you are going to have to really convince yourself to make it any other way. This process still allows you to layer your flavours and the vegetables won’t be mushy. Often people get frustrated because it still takes time to cook the meat, but it is meat and still needs time to cook! The word “instant” conveys a false impression if you are expecting a roast this big to be done in ten minutes. So, please remember that this will still take time to cook, just less time.

Serve the sirloin roast with the gravy poured over it and with a buttered roll. When cutting slices of the meat make sure you against the grain of the meat to get the best texture. I would love to know how all of you liked this recipe. If you have a different recipe that you used to use in the slow cooker, just use the cooking guidelines but make it with the same flavours you love. Happy cooking!

Sirloin Pot Roast (Instant Pot Version)
Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
 


Course: Instant pot, Main Course
Cuisine: American
Servings: 6
Author: Anne Mutisya
Ingredients
  • 3 lbs Sirloin Roast
  • 1 Large Onion, quartered
  • 6 cloves Garlic
  • 4 stalks Celery, chopped into 2 inch length
  • 2 Carrots, cut into 2 inch length Keep the peels and the top
  • 3 Potatoes, peeled and quartered
  • 1/2 tsp Salt
  • 1 tsp Pepper
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Apple Cider Vinegar
  • 1 cup Beef or Chicken Broth
  • 2 tsps Italian Seasoning
  • 1 Sachet Knorr Onion Soup Mix
  • 2 tbsps Olive Oil
  • 3 tbsps Cornstarch
  • 2 tbsps Water
Instructions
  1. Take your roast and with a paper towel pat dry, then sprinkle the salt and pepper all over it. Set your Instant Pot to saute and heat up the olive oil. Sear the roast on all sides, approximately 3 minutes each side.

  2. In a bowl combine the broth, apple cider vinegar, soup mix, italian seasoning and worcestershire sauce. Into the Instant Pot, add the onions, garlic, celery and carrot peels/tops. We are using these for flavoring and will sieve it all later on. Pour the broth mix over the roast and vegetables.

  3.  Put the lid on and set it to pressure cook for 60 minutes. Once done, let it naturally release for 25 minutes.

  4. Once the 25 minutes of natural pressure release is done, take the roast out and cover with foil. Add the carrots and potatoes and pressure cook for 4 minutes. Quick release the pressure and remove the vegetables with a slotted spoon.

  5. Next, strain your gravy to remove all the chunks and set the pot to saute.

  6. Make the cornstarch slurry using 3 tablespoons of cornstarch and 2 tablespoons cold water. Pour back the gravy and thicken using a cornstarch slurry.

  7. Check for salt and serve hot.

These are things you may need to make this roast:


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