London Broil Recipe - Instant Pot Favorites (with video!)

Who doesn’t like a delicious beef roast, especially when it’s the best London Broil in the Instant Pot? This is a set it and forget it recipe, which is what we all bought pressure cookers for. This London Broil recipe uses simple ingredients and can be paired with classic sides such as rice, potatoes, salads and roasted vegetables. Make this London Broil for your last minute holiday guests as an elegant meal. No one will know it was made quickly in the pressure cooker with no overnight marinade required!

The Ingredients

These recipes come together to make a classic roast dinner recipe. A london broil is a cut of beef that is a tough steak, such as skirt steak, bottom or inside round sirloin. For mine, I used sirloin. For the veggies, use whatever root vegetables you think would cook best in the stout bbq sauce gravy that pressure cooked the beef.

• London Broil

• stout beer

• BBQ sauce

• white onion

• salt & pepper

• carrots

• celeriac or turnip

• green peas

• parsley

Pressure Cook the London Broil

This easy London Broil comes together by putting the stout beer at the bottom of your Instant Pot. Lay a trivet on top. Brush the trivet with a little olive oil and use the rest of the oil to rub the steak. Season with salt and pepper. Lay the steak onto the trivet and top with BBQ sauce. It’s ok if some goes off the sides. Pressure cook on high for 35 min.

Broil the Steak

After you release the pressure, have a broiler ready. Line a tray with aluminum foil and carefully transfer the steak to the tray. Here I liked to add a little bit extra BBQ sauce to create a glaze. Broil for 2-3 min. This makes your meat nice and caramelized and brings out all that delicious natural sweetness.

Cook the Veggies

No London Broil dinner is complete without vegetables. While the steak broils, add your carrots, celeriac and peas to the instant pot cooking liquid. Simmer until they are nice and cooked and tender. This also reduces the sauce for your steak. Serve the vegetables and some of the sauce on top of the steak and garnish with parsley. You can optionally remove the vegetables, cover them to keep them warm, and continue to reduce the sauce. I would highly recommend this. The porter / BBQ sauce becomes delicious when butter is incorporated into it.

London Broil Recipe - Instant Pot Favorites

Prep Time: 10 mins

Cook Time: 45 mins

Course Dinner

Cuisine American, British

Equipment

• Instant Pot or Ninja Foodi

• Trivet

• Aluminum Foil

• Baking Tray

Ingredients  

• 250 ml stout beer

• 1 large white onion peeled and sliced thick

• 1 tbsp olive oil

• salt and pepper to taste

• 1 2 lb London Broil I used top sirloin steak, 1 1/2 " thick

• ½ cup smokey BBQ sauce plus more for glazing

Vegetables

• 2 cup peeled and cut carrots into 2" pieces

• 1 celeriac or large turnip, peeled and cubed into 2 " cubes

• 2 cup frozen green peas

• ¼ cup butter

• 1 tbsp parsley for garnish

Instructions 

• Pour the stout in the bottom of your instant pot. Add the onion slices.

• Place the trivet on top and brush with oil.

• Rub the London Broil with olive oil and season with salt and pepper. Place on the trivet and pour over BBQ sauce.

• Pressure cook on high for 35 minutes. Instant release pressure.

• Set your oven to broil. Place the London Broil on an aluminum foil lined tray. Brush with a layer of more BBQ sauce. Broil for 2-3 min. Tent with foil and set aside until vegetables are ready.

• Meanwhile, set the Instant Pot to saute on normal. Add carrots, celeriac and peas. Simmer for 10-15 minutes or until cooked through and sauce has thickened. Remove the vegetables and cover them to keep them warm.

• Remove about 1 ½ cup remaining liquid into a heat proof bowl. Stir in the butter into the 1 1½ liquid. Taste for seasoning. Or optionally simmer all of the remaining liquid that's in the Instant Pot and saute on 'normal'. Simmer the sauce until reduced. It took me about 20 minutes. It takes extra time but highly recommended.

• Top London Broil with vegetables, sauce and parsley. Serve warm.

Italian Veal Blade Roast with Pasta

I’m back with another delicious Ferme Rêveuse veal recipe just in time for holiday celebrations. This recipe was inspired by the 100+ year old cookbook Science in the Kitchen and Art of Eating Well by Pellegrino Artusi. This is a great hearty family dish full of delicious flavours. As the veal braises, it creates a delicious pasta sauce. Use your favourite pasta (I love gluten free La Veneziana pasta) or Ferme Rêveuse spaetzle to soak up the sauce.

Veal Blade Roast

Before the Oven

After Braising

Italian Veal Blade Roast with Pasta
serves 6-8 with a side vegetable

1, 3lb Ferme Rêveuse veal blade roast
2 tbsp olive oil
2 tbsp butter
salt and pepper to taste

2 small carrots, peeled and rough chopped
1 stalk celery, rough chopped
1 small onion, peeled and sliced
50 g bacon, cubed, about 2-3 slices

2 tbsp tomato paste
1/4 cup flour or all purpose gluten free flour
1 1/2 cup Ferme Rêveuse chicken broth

450 g dried macaroni or 1-2 packs of Ferme Rêveuse spaetzle
parsley, for garnish
parmesan cheese (optional), for serving
roasted vegetables, for serving

Remove roast from the fridge 30 min before cooking. Season on all sides with salt and pepper.

Set an oven proof skillet that has an oven safe lid over medium high heat. Melt in olive oil with butter. Once the butter begins foaming, add the veal blade roast to the pan and sear until golden brown on all sides. Set aside. Reduce heat to medium.

Add in carrots, celery, onion and bacon to the skillet. Saute 5 minutes or until softened and bacon has begun to render. Add in tomato paste and stir for 30 seconds. Sprinkle over flour and toss to coat ingredients. Pour in broth. Bring up to a simmer and snuggle in the veal roast so the vegetables and broth come up the sides. You want the roast submerged slightly in the liquid.

Cover with the lid and bake for 45 minutes. Remove the skillet from the oven. Carefully flip the roast. Cover with a lid and bake for another 45 minutes. You could even bake it for another hour if you want it extra tender.

While the roast is cooking, prepare your pasta according to directions about 30 minutes before the roast is done.

Remove the skillet from the oven. Remove the roast from the skillet and put onto a cutting board. Tent with foil for 10 minutes.

To serve, I like to remove the bones from the veal blade roast and slice it. Place the slices onto a serving dish. Using a slotted spoon, put remove the vegetables and bacon from the sauce and place on top of the veal.

Simmer the sauce if it is too thin for your liking until reduced slightly. Pour the pasta into the sauce and stir to reheat and get coated. Serve with the veal, parmesan and roasted vegetables and garnish with parsley.