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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Instant Pot Rare Roast Beef (deli style) Recipe

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This recipe for Instant Pot Rare Roast Beef (deli style) is from Tammy's Collection of Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 pounds Eye of Round Beef Roast (top or bottom round)
1 Tablespoon Kosher Salt
1/2 cup Shaoxing Wine or Dry Sherry
1/4 cup Fresh Water
1 teaspoon Better Than Bouillon Beef Base
1 Tablespoon Premium Fish Sauce optional
2 cloves Fresh Garlic
1 Bay Leaves

Rub
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Freshly Ground Black Pepper
2 teaspoons Garlic Powder
2 teaspoons Seasoning Salt
2 teaspoons Dry/Ground Mustard Seed
Directions:
Directions:
Coat the Eye of Round with Kosher Salt and seal in plastic wrap. Place in refrigerator for at least an hour or up to 24 hours.

Whisk together Rub ingredients of your choice. Remove Beef from plastic wrap and massage into Beef.

Select Saute/Browning on Instant Pot, and allow to fully heat.

Place Beef into cooking pot fat cap side down and sear for 20 seconds. Turn and sear each side for NOT MORE THAN 5 seconds and remove Roast to a plate.

Pour dry sherry or shaoxing wine into cooking pot and deglaze pot.

Add beef base, fish sauce, water, garlic, cloves and Bay leaf. Mix together.
Place short legged Trivet into cooking pot and place Roast on top.

Lock on Lid and close Pressure Valve. Cook at Low Pressure (most machines default to high pressure) for 4 minutes.*

When Beep sounds, wait 35 minutes (pot should remain on Keep Warm). Quickly remove lid and check temperature with digital thermometer.

If roast is not at 115-120 degrees (rare), replace Lid and let set for another 8 minutes until desired temperature is reached.

Remove Roast from cooking pot and place onto a plate. Cover with foil for at 15-20 minutes to allow the juices to redistribute, before slicing.

For optimal results, place in refrigerator overnight before slicing. Slice paper thin and use for sandwiches.
Personal Notes:
Personal Notes:
If you sear more than just a couple of seconds on each side, you will have a thick well done area. If you want your meat to be pink from end to end and top to bottom, do not sear more than for just a few seconds on each side.

Cooking time is for a 4 pound Eye of Round Roast or Bottom Round.

For a smaller roast, check the temperature after 30 minutes.

Add 10 minutes of "Keep Warm" time for every 1/2 pound of roast weight.
If the Roast is a longer, but narrower piece, you might want to start checking the temperature at 40 minutes.

If you want your roast less pink, DO NOT pressure cook it longer. Simply let is sit longer.

Meat Doneness
115 degrees for rare
125 degrees for medium rare
130 degrees for medium


The Roast will continue to cook as it rests.
*Instant Pot LUX Models and Models without a Low Pressure Option
Set pressure cook time for 2 minutes High Pressure. All other instructions are the same.

 

 

 

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