Instant Pot Barbecue Beef Roast
Ingredients
The beef and seasonings
-
3 - 4
lbs
Bottom Round or Chuck Roast
-
Salt
-
Pepper
The cooking ingredients
-
2
Tablespoons
Vegetable Oil
-
1
Onion
cut in half, sliced into ¼" thick half-rings
-
1½
cups
Water or Beef Broth
-
1 - 2
cups
Barbecue Sauce
For the barbecue sauce
-
1½
cups
Ketchup
-
¼
cup
Apple Cider Vinegar
-
½
cup
Brown Sugar
-
2
Tablespoons
Worcestershire Sauce
-
1
Tablespoon
Paprika (or smoked paprika)
-
1
teaspoon
Liquid Smoke
-
1
teaspoon
Chili Powder
-
½
teaspoon
Salt
-
1
teaspoon
Garlic Powder
-
⅛
teaspoon
Cayenne Powder (more for spicy)
Instructions
- Season the beef chunks with salt and pepper.
- Use the Sauté function on the Instant Pot to heat the oil and brown the roast chunks on all sides.
- Remove the meat and set aside, then add the onion to the pot and sauté for a couple of minutes.
- Add the remaining water or broth and return the meat to the pot.
- Close the lid and set the steam release knob to Sealing.
- Cancel the Sauté function and set to Pressure Cook/Manual for 60 minutes.
- After cooking, let the pot sit for 10-15 minutes for natural release.
- Release any remaining pressure and shred the meat in a bowl.
- If the meat isn't shreddable, cook it for an additional 10-15 minutes.
- Mix in some barbecue sauce to the shredded meat and serve.
Nutrition Facts (estimated)
Servings
6 - 10
Calories
332
Total fat
15g
Total carbohydrates
20g
Total protein
30g
Sodium
800mg
Cholesterol
100mg
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