|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 1g||2%|
|Total Sugars 5g|
|Vitamin C 0mg||0%|
|*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.|
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 (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
Gather the ingredients.
Pat the beef dry with paper towels; place it in a large container or sealable plastic bag.
In a bowl, combine the beer, mustard, brown sugar, salt, pepper, and garlic powder. Whisk to blend the ingredients thoroughly.
Pour the marinade over the eye of round roast and seal the bag. 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.
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.
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.
Lock the lid in place and ensure the vent is in the "sealing" position. Choose the manual button or pressure cook button (depending on the model of your cooker) for 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.
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.
Remove the roast to a cutting board or platter and tent it loosely with foil. Let the beef rest for 15 minutes before carving.
Slice your deli-style roast beef thinly for sandwiches or serve it as a main dish. Enjoy.
Can You Overcook a Roast in a Pressure Cooker?
Lean cuts of beef like this deli-style eye of round beef roast can easily be overcooked in a pressure cooker, leading to tough, dry meat. That's why this recipe calls for a short cook time at low pressure and then for leaving it at the low "keep warm" temperature. If the roast isn't cooked enough, return it to the keep warm setting for 5- or 10-minute increments until cooked through.