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A sliced medium-rare eye of round roast on a white platter.

Instant Pot Beef Eye of Round Roast

Instant Pot Eye of Round Roast shares all the electric pressure cooker cooking secrets to make roast beef that's tender, juicy, and perfectly medium-rare.
Servings: 8 servings
Chef Alli
4.50 from 2 votes
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Prep Time 15 minutes
Cook Time 5 minutes
Pressurizing and Resting Time 40 minutes
Total Time 1 hour

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Ingredients
 

  • 3 pound eye of round roast, preferably untrimmed
  • 1 teaspoon Italian seasoning
  • 1 teaspoon each kosher salt and pepper if using table salt, use 1/2 teaspoon
  • 1-2 tablespoon s Olive oil, for browning the roast (may substitute canola or vegetable oil, if preferred)
  • 1 cup beef or vegetable broth
  • 2 tablespoons red wine vinegar, optional, but recommended

Instructions
 

  • Two hours before you want to cook the roast, remove it from refrigeration and completely unpackage.
    In a small bowl, combine the Italian seasoning with the salt and pepper. Using your fingertips, season the roast on all sides, rubbing the spices liberally into all the nooks and crannies of the meat.
    Let the seasoned roast rest, uncovered, on the counter for two hours so the meat can rest, relax, and season. **DON'T SKIP THIS STEP!!
  • Using the sauté setting on the Instant Pot, add a good swish of oil. As soon as the oil is hot, carefully add the seasoned roast, letting it brown on the first side for a couple of minutes.
  • Turn the roast to brown the remaining side, adding a bit more oil, if needed. Once the roast is fully browned on both sides, turn off the sauté setting on the Instant Pot; remove the roast to a platter.
  • Use a paper towel to remove any oil in the bottom of the Instant Pot.
  • Return the seared roast to the Instant Pot; slowly pour in the beef broth and vinegar.
  • Lock the lid securely into place. Choose the high pressure setting for 5 minutes of cooking time (Yes! Just 5 minutes), bringing the Instant Pot to full pressure.
  • When the timer sounds at the end of the 5 minute pressure cooking time, DO ABSOLUTELY NOTHING TO THE INSTANT POT. DO NOT TOUCH IT. DO NOT PASS GO. DO NOT TRY TO REMOVE ANY PRESSURE FROM THE INSTANT POT.
    **I repeat: Walk away from the Instant Pot. Leave the roast inside the Instant Pot on the "Keep Warm" setting for 30 minutes. (The "Keep Warm" feature is automatic once the Instant Pot's timer sounds at the end of the pressure cooking time, fyi.)
  • After 30 minutes on the "Keep Warm" setting, remove the Instant Pot lid; use an instant-read meat thermometer probe to test the internal temperature of the roast. The ideal internal temperature for an eye of round roast at this point is 115 degrees F. (rare) to 125 degrees F. (medium rare).
    If the roast hasn't yet reached 115-125 degrees F. internal temperature (because it may be larger than 3 lbs., for instance), just put the Instant Pot lid back on and let the roast sit inside on the "Keep Warm" setting for a bit longer. After 10 more minutes, check the internal temperature again. Odds are, it will be at the perfect temperature!
  • Remove the rested roast to a large cutting board and carve across the grain into thin slices. Serve at once.

Nutrition

Calories: 163kcalCarbohydrates: 1gProtein: 26gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 176mgPotassium: 412mgFiber: 1gSugar: 1gVitamin A: 10IUVitamin C: 1mgCalcium: 33mgIron: 3mg

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

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