Instant Pot Roast Beef

By rossboys

Ingredients

• 3-5 pounds Eye of Round Beef Roast
• 1 Tablespoon Kosher Salt
• 1/2 cup Dry White Wine
• 1/4 cup Fresh Water
• 1 teaspoon Beef Base
• 1 Tablespoon Fish Sauce optional
• 2 cloves Fresh Garlic
• 1 Bay Leaf
• Rub
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Tablespoon Freshly Ground Black Pepper
• 2 teaspoons Granulated Garlic
• 2 teaspoons TOG House Seasoning
• 2 teaspoons Ground Mustard Seed

Details

Adapted from thisoldgal.com

Preparation

Step 1

Coat the Eye of Round with Kosher Salt and seal in plastic wrap. Place in refrigerator for at least an hour or up to 24 hours.

Whisk together Rub ingredients of your choice. Remove Beef from plastic wrap and massage into Beef.

Select Saute/Browning on Pressure cooker and allow to fully heat.

Add a Tablespoon of Oil and then place Beef into cooking pot fat cap side down and sear for 45 seconds. Turn and sear each side for NOT MORE THAN 10 seconds and remove Roast to a plate.

Pour White Wine cooking pot. Add Beef Base, Water, Garlic Cloves and Bay Leaf.

Place short legged Trivet into cooking pot and place Roast on top.

Lock on Lid and close Pressure Valve. Cook at Low Pressure for 4 minutes. When Beep sounds, wait 60-80 minutes (pot should remain on Keep Warm) and check temperature. Size and shape of meat matters and you can always put back the Lid and check after 5-10 minutes.

So, remove lid and quickly check temperature. If Roast is not at 115-120 degrees (rare), replace Lid and let set for another 5 minutes. For Medium Rare, temperature should be 125 degrees.

Remove Roast from cooking pot and cover with foil for 15-20 minutes before slicing. Slice paper thin and use for sandwiches.

Recipe Notes
The Roast will continue cooking after it is removed to a plate.

Cooking time is for a 3 pound Eye of Round Roast.

Add 10 minutes Keep Warm time for every 1/2 pound of roast weight.

If the Roast is a longer piece, you might want to start checking the temperature at 60 minutes.