Bottom Round Roast

Lean and economical, this cut is best enjoyed braised. When roasted in the oven, slice thin against the grain to maximize tenderness.

Other cuts that you can use for this recipe:

Top Round Roast

For best results use Certified Angus Beef^® brand

Instant Pot Beef Ragú

Serves 6

Cuisine: French

Category: Pasta & Rice Dishes, Instant Pot

Get that all-day-simmered flavor in about an hour with the simplest beef ragú in the Instant Pot. No need to boil noodles in a second pot. Diced, canned tomatoes work best, with the right amount of liquid to cook the pasta. Avoid “tomatoes in sauce” or crushed tomatoes.

Prep Time

15 mins

Other Time

1 hr

Cook Time

25 mins

Total Time

1 hr 40 mins

Ingredients:

2 pounds Certified Angus Beef^® top or bottom round roast, cut into 2-inch chunks
3 teaspoons coarse kosher salt, divided
1 1/2 teaspoons fresh ground black pepper, divided
1 tablespoon canola oil
1 tablespoon extra-virgin olive oil
1 medium yellow onion, diced (about 1 cup)
2 ribs celery, diced (about 1/2 cup)
1 large carrot, diced (about 1/2 cup)
4 cloves garlic, minced
1 teaspoon dried Italian herbs
1/2 teaspoon crushed red pepper flakes
1 cup red wine blend (optional)
1 (28 ounce) can petit diced tomatoes
12 ounces (4 cups) dried rigatoni or 3 cups cut macaroni
Suggested garnishes: fresh basil and freshly grated Parmesan cheese

Instructions:

Season beef cubes with 2-teaspoons salt and 1-teaspoon pepper. Set Instant Pot to “Sauté” with heat set to “More.” Add canola oil, and working in two batches, sear beef on two sides, 5 minutes per batch. Transfer beef to clean plate and reduce heat to “Normal.”
Pour olive oil into Instant Pot along with onion, celery, carrot, garlic and remaining 1- teaspoon salt; lightly sauté 5 minutes, stirring occasionally. Stir in Italian herbs, red pepper flakes and remaining 1/2-teaspoon black pepper. Adjust heat back up to “More,” sauté 1 minute, pour in red wine and bring to a simmer for 4 to 5 minutes or until wine reduces by about half. (If omitting wine, add 1/2-cup water and simply bring to a simmer before moving to the next step.)
Stir in diced tomatoes and reserved beef, submerging beef in the liquid. Close lid, set vent to “Sealed” and pressure cook on high 45 minutes. Naturally depressurize 10 minutes before venting any remaining pressure.
Turn vent to “Venting” and allow to quick release (be mindful of the steam that will quickly release when vented). Remove lid and shred beef chunks either using two forks or tongs.
Stir in dried pasta to fully submerge in liquid. Affix lid, set vent to “Sealed” and pressure cook on high 3 minutes. Turn off Instant Pot and allow to naturally depressurize, 4 minutes.
Turn vent to “Venting” and release remaining pressure. Remove lid, stir to ensure sauce and pasta are evenly distributed.
Serve topped with chopped basil and grated Parmesan.