home Forums Recipe Conversions Beef roast came out tough

This topic contains 2 replies, has 3 voices, and was last updated by  Laura Pazzaglia 2 years, 2 months ago.

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    So I am new to this instant pot thing and pressure cooking. I cooked a 2.5 lb. roast in 1.5 cups of beef stock for 49 minutes and did a 10 minute keep warm and move steam release handle to venting.

    The internal temperature of the meat was 175. It had good flavor it was just dry and when I cut into the roast there was a dark area. The meat looked weird.

    Did I cook it took long? Or do the release wrong.

    The cut of meat was a bottom round rump roast.

    Any advice or help is greatly appreciated
    Instant pot newbie



    My bet would be on the pressure release. I would vote for full natural release in this situation.
    Have a look at this topic:

    Wrong Pressure Release Can Ruin Meat – here’s why & a cheat

    But also look at the dissenting voice form Janet in the comments. It disagrees with my experience but she backs it up with evidence, so I think it is an area that needs more exploration.

    The change in colour DOES point to slight undercooking though so that may be a factor too.


    Laura Pazzaglia

    I would take that dissenting opinion with a grain of salt.

    Some people like to come in hot making up their own technical-sounding terminology until they are called out on it. And, honestly, I have to doubt results of experiments performed during a dinner party.

    Trying to keep an open mind but, so far, I’m having a hard time buying it.

    I can be persuaded with facts, not posturing.



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