Poor Man’s Brisket

Instant Pot Poor Man’s Brisket–cheaper than brisket but lots of meaty flavor! You’ll love this roast made just as quick as possible in your Instant Pot (or low and slow in your Crockpot).

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Poor Man’s Brisket

The term “poor man’s brisket” typically refers to a dish that resembles or mimics the flavors and textures of traditional brisket but uses a more affordable cut of meat. Today we will be using a chuck or rump roast. These cuts are usually less expensive but can still be tender and flavorful when cooked properly.

To make a poor man’s brisket, you will season the roast liberally with a homemade seasoning blend. Then brown it in some oil. After that it’s the pressure cooker that does the load of work. It does use a “long” pressure cook time of 75 minutes with a natural pressure release (NPR). For roasts you’ll definitely want to use a natural pressure release. Give yourself enough time to let the pot release the pressure naturally or else you’ll end up with a door stop of a roast instead of meat that is fork tender.

By using the pressure cooker (or slow cooker) to cook the roast it helps to break down the tough connective tissues in the meat and infuse it with flavor.

While the poor man’s brisket may not have the exact same texture or flavor as a traditional brisket, it can still be a delicious and budget-friendly alternative. It’s a way to enjoy the essence of brisket without the higher cost associated with the cut.

Ingredients/Substitution Ideas

• Kosher salt
• Pepper
• Onion powder
• Garlic powder
• Smoked paprika
• Coriander
• Chuck roast–or rump roast
• Canola–or vegetable oil
• Beef broth–or Better than Bouillon beef base
• Yellow mustard–or dijon
• Liquid smoke–find this in the barbecue sauce aisle
• Barbecue sauce–optional. I like bbq sauce on my roast/brisket but some people think that’s blasphemy 😉

Steps

In a small bowl stir together the salt, pepper, onion powder, garlic powder, paprika and coriander. 

Pat the seasonings all over the roast. 

Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl it around. Brown the roast for about 5 minutes on each side. Move the roast to a plate.

Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.

In a small bowl stir together the mustard and liquid smoke. Brush it all over the roast.

Add the roast back into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 75 minutes. When time is up let pot sit for 20 minutes and then move valve to venting to remove any remaining pressure. Remove the lid.

Place roast on a cutting board. Slice or shred and serve with barbecue sauce. I added more kosher salt to taste.

Notes/Tips

• Serve with your favorite type of potatoes. We sliced up leftover baked potatoes and pan-fried them in a little butter and then seasoned with salt and pepper.
• I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
• This recipe is gluten-free. It can be low carb if you leave out the barbecue sauce or use a low sugar sauce.
• Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
• Other recipes you can make with liquid smoke are Instant Pot/Crockpot “Smoked” Pulled Pork and Instant Pot Next Level Bacon Mac.

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More Instant Pot Beef Recipes…

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.