Ingredients
Scale
- 3 pounds Eye of Round beef about 3 inches thick
- 6 cloves garlic, minced
- 1 small onion, chopped
- 1 cup (240ml) unsalted or low sodium chicken, beef or vegetable stock
- 2 tablespoons olive oil
- 2 bay leaves
- 1/4 tsp dried rosemary
- 1/4 tsp dried sage
- 1 tsp Trader Joe's Umami Seasoning - OPTIONAL
- salt, pepper, garlic powder to sprinkle on roast
Instructions
- Trim any excess fat from beef. Press the “Saute” button to heat up the pressure cooker. Make sure Instant Pot is as hot as it can be in order to induce a Maillard reaction.
- Add 1 tbsp olive oil to the pot and using a dish towel, lift the pot and swirl the oil to ensure that the oil has covered the bottom of the pot
- Pat the beef dry with a paper towel. Generously season one side of the beef roast with salt, garlic powder and black pepper. Place the beef roast in a pressure cooker with the seasoned side facing down. Brown the one side for 4 minutes. While beef is browning, season the top side with salt, pepper and garlic powder
- Flip the beef and sear the other side for 3 minutes. Remove beef and set it aside
- Add 1 tbsp of olive oil to the pan along with onion, scraping the bottom to remove any brown bits. Saute for 3 minutes and then add the bay leaves, minced garlic, rosemary, umami (if using) and sage and stir for 1 minute
- Add 1 cup of salt-free or low sodium chicken stock and stir to incorporate all the ingredients. Add the trivet and place the roast beef on the trivet. Pressure Cook at High Pressure for 3 minutes + 30 minutes Natural Release. Remove the roast beef and set it aside, wrapped in aluminum foil
- Remove the bay leaves and pour the remaining liquid and onions into a high-speed blender and blend on high for 1-2 minutes
- After roast beef has rested, slice the beef against the grain and serve with a drizzle of "au jus".
Notes
- the directions for this recipe use an eye of round that is about 3 lbs and is about 3.25 inches in thickness
- try to find a cut of beef that is uniform in thickness to ensure even cooking
- make sure to get the pot hot before searing beef for the Maillard reaction to occur
- add additional salt to the "au jus" depending on preference
- for larger or thicker pieces of beef, leave the beef in the pressure cooker on "warm" and check it every 7-10 minutes until the desired temperature has been reached
- Medium-rare roast beef internal temperature should read 120 degrees F.
- Medium roast beef internal temperature should read 145 degrees F.
- take the temperature from the middle and thickest section of the beef
- slice the roast beef against the grain
- I used my Ninja Foodi All-in-One to create the recipe
- Prep Time: 10 minutes
- natural release: 30 minutes
- Cook Time: 3 minutes
- Category: Main Meals
- Method: Instant Pot, Pressure Cooker
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 4 oz
- Calories: 225
- Sugar: 0
- Fat: 9
- Carbohydrates: 0
- Protein: 32
