Ingredients
- 2.5 - 3 lbs beef (Eye of Round or Top Sirloin) , 2.5 inches thick
- 6 cloves garlic , minced
- 1 onion, sliced
- 1 cup unsalted chicken stock or high-quality unsalted beef stock
- 1-2 Tbsp soy sauce
- 2 Tbsp olive oil
- 2 bay leaves
- 1/4 tsp dried rosemary
- worchestire sauce, to taste (optional)
Instructions
Brown Beef Roast in Instant Pot: Press "Saute" button to "Sauté More" to heat up Instant Pot. Wait until it says "HOT" (~8 mins). Add 1 tbsp olive oil (15ml) in Instant Pot. Ensure the whole bottom is coated with oil. *Note: A beef roast has 6 sides, and we are only browning 4 sides excluding both ends. Pat dry the beef with a paper towel. Generously season one side of the beef with kosher salt and black pepper. Place the beef roast in Instant Pot (seasoned side face down), then brown for 4 mins. Generously season the other side with salt and black pepper, then brown this side for 3 mins and 30 secs. Finally, brown the other 2 sides for 2 mins and 30 secs (no need to add more seasoning). Set aside the browned beef roast.
Saute Onion and Garlic: Add 1 tbsp (15ml) olive oil in Instant Pot. Add in sliced onions, then saute for 3 mins. Add in 2 bay leaves, ¼ tsp (0.3g) dried rosemary, and minced garlic, then saute for 30 seconds until fragrant.
Deglaze Instant Pot: Pour 1 cup (250ml) unsalted chicken/beef stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
Pressure Cook Roast Beef: Add in 1 tbsp (15ml) regular soy sauce. Give it a quick mix. Place steamer rack in Instant Pot, then layer the browned beef on the steamer rack. Close lid, then turn Venting Knob to Sealing position. For 2.5" Thick Beef: Pressure Cook at High Pressure for 3 minutes + 25 minutes Natural Release For 3.25" Thick Beef: Pressure Cook at High Pressure for 3 minutes + 30 minutes Natural Release
Make Roast Beef Gravy: Once the roast beef has reached 120°F, remove and set aside on a chopping board. Loosely wrap the roast beef with aluminum foil & let it rest for 8 - 10 minutes. While the roast beef is resting, bring the beef sauce to a simmering with “Saute” function. Taste the gravy and decide if you need to add another tbsp of soy sauce or not. Mix 1.5 tbsp (12g) all-purpose flour with 3 tbsp (45ml) water. Mix flour mixture into the beef gravy one third at a time until desired thickness. Taste and adjust seasoning with more salt and black pepper if necessary.
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