Roast Beef


  • 2 ¾ lb (1.2 kg) eye round
  • Salt and pepper
  • Drizzle of olive oil
  • 1 small onion
  • 1 carrot
  • 1 celery stalk
  • Dried rosemary
  • 3 tbsp white vinegar
  • 3 cups beef broth or water
  • 5 tbsp soy sauce
  • mashed potatoes
  • rice
  • Season the meat with salt and pepper and, if necessary, cut in half so that it fits.
  • Place the stainless steel inner pot inside the Instant Pot®, press Saute, and set time to 25 Minutes.
  • Add the drizzle of olive oil along with the meat and brown well on all sides. When ready, remove and set aside.
  • Add the onion, carrot, celery, and rosemary. Sauté until the onion is soft and translucent. Add the vinegar and mix. Once this is done, press Cancel.
  • Add the meat, broth, and soy sauce and mix.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook pressure level High, and set time to 1 Hour.
  • Once the time is up, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the Instant Pot® lid and stir.
  • Remove the meat and blend the rest of the ingredients.
  • Return the sauce to the Instant Pot and press Saute. Set time to 10 Minutes, let the sauce thicken a bit, and check for salt.
  • Cut the roast into slices as thick as you choose using an electric knife.
  • Lastly, top with soy sauce and serve with mashed potatoes and rice.
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