Instant Pot Deli-Style Roast Beef

instant pot deli-style eye of round roast
Diana Rattray
  • Total: 39 mins
  • Prep: 15 mins
  • Cook: 24 mins
  • Warm Time: 30 mins
  • Yield: 8 to 10 servings
Nutritional Guidelines (per serving)
314 Calories
9g Fat
7g Carbs
48g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 to 10 servings
Amount per serving
Calories 314
% Daily Value*
Total Fat 9g 11%
Saturated Fat 3g 14%
Cholesterol 124mg 41%
Sodium 812mg 35%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 2%
Total Sugars 5g
Protein 48g
Vitamin C 0mg 0%
Calcium 44mg 3%
Iron 3mg 19%
Potassium 748mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Instant Pot eye of round roast is a fast and nearly effortless way to make deli-style roast beef. The lean, flavorful meat cooks to perfection so quickly. Aside from the speedy cook time, the Instant Pot offers a few additional advantages—the kitchen stays cooler when using an Instant Pot pressure cooker and it's a great alternative when there's simply no room in the oven.

The dark beer and Dijon mustard marinade helps to tenderize and flavor the beef. Plan to let the roast marinate in the refrigerator for at least 2 to 3 hours, or prepare the marinade in the morning or the night before and let it sit in the refrigerator until you're ready to cook. A coffee-flavored stout is excellent, but any dark beer will do.

Slice the beef thinly and use it in sandwiches or serve it along with store-bought or homemade beef gravy and mashed potatoes for a fabulous family dinner. Use the leftovers to make tasty casseroles, beef hash, stroganoff, stuffed peppers, and more.


  • 3 1/2 pounds eye of round beef roast
  • 1 bottle (12-ounce) bottle dark beer
  • 1/2 cup Dijon mustard
  • 1/4 cup brown sugar
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon vegetable oil
  • 1 1/4 cups beef stock

Steps to Make It

  1. Gather the ingredients.

    gather the ingredients
    Diana Rattray
  2. Pat the beef dry with paper towels; place it in a large container or sealable plastic bag.

  3. In a bowl, combine the beer, mustard, brown sugar, salt, pepper, and garlic powder. Whisk to blend the ingredients thoroughly.

    combine the marinade ingredients
    Diana Rattray
  4. Pour the marinade over the eye of round roast and seal the bag or cover the container tightly. Refrigerate the beef for at least 4 hours or up to 24 hours. Just before cooking, remove the roast from the bag and pat it dry. Discard the marinade.

    marinate the eye of round roast
    Diana Rattray
  5. Select the sauté function setting on the Instant Pot and add 1 tablespoon of vegetable oil. When the oil is hot, add the roast, and sear it on all sides. Searing will take approximately 10 minutes. Remove the roast to a plate and set it aside.

    searing beef in the instant pot
    Diana Rattray
  6. Place the trivet in the Instant Pot and add 1 1/4 cups of beef stock. The legs on the trivet will keep the roast above the liquid.

    instant pot eye of round roast on trivet
    Diana Rattray
  7. Lock the lid in place and ensure the vent is in the "sealing" position. Choose the manual button (or pressure cook button), low pressure, and set the time to 4 minutes. When the cooking time is up, do not remove the lid. Leave the roast in the Instant Pot for 35 minutes (it will automatically switch to the "keep warm" setting). You can always extend the "keep warm" time if the roast temperature registers too low.

    the vent on sealing
    Diana Rattray
  8. Remove the lid and check the temperature with an instant-read thermometer; it should read approximately 115 F for rare and about 120 F to 125 F for medium rare. The temperature will rise as it rests. If it is too low, place the lid back on the pot and keep it on the warm setting for 5 to 10 minutes longer.

    check the temperature of the beef
    Diana Rattray
  9. Remove the roast to a cutting board or platter and tent it loosely with foil. Let the beef rest for 15 minutes before carving.

    instant pot roast beef, carved
    Diana Rattray
  10. Slice your deli-style roast beef thinly for sandwiches or serve it as a main dish. Enjoy!