Pot Roast with Dried Mushrooms


  • 1 eye round approx. 3 lb/1.5 kg
  • 1 generous drizzle vegetable oil
  • Salt and pepper
  • 2 tbsp garlic paste
  • 2 oz (45 ml) red wine vinegar
  • 6 cloves garlic, minced
  • 5 red onions, cut into small chunks
  • ¾ cup (60 ml) red wine
  • A generous handful of clean, dried mushrooms soaked in enough water to cover them.
  • Clean and wash the eye round. Score all over with a knife. Marinate with the garlic paste, salt, pepper, and red wine vinegar.
  • In the Instant Pot® inner pot, add a generous drizzle of oil, press Saute, and set time to 30 Minutes.
  • Brown the eye round on all sides until golden brown. Remove the eye round and brown the onions and garlic. Add salt and pepper. Let the onions cook well.
  • Add the wine, ½ cup of the water used to soak the mushrooms, and the browned eye round with the rest of the dressing.
  • Close and lock the Instant Pot® lid, making sure the steam release handle is turned to Sealing. Press Meat/Stew and set time to 35 Minutes.
  • Blend the soaked mushrooms with the water used to soak them in, just enough so that they liquify, and add to the pot.
  • Press Meat/Stew and set time to 10 Minutes.
  • When ready, blend all the liquid. Be careful not to blend it hot to avoid burns.
  • Cut the eye round. Serve topped with the hot sauce and mashed yellow potatoes on the side.
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