Instant Pot Roast Beef

2 Smart Points

 

On the prowl for fresh Instant Pot ideas, with an open mind I found it could be more useful than merely a clunky device to quick hard cook eggs or steam salsa chicken. Admittedly, popular recipes tended towards stews and either “shredded” or “pulled” meats. I came across quite a few dishes claiming they would “fall off the bone.” Many without an actual bone in sight. Chuckle. Delving deeper, and keeping in mind the Pot’s many, often underused functions, I threw together this recipe for a stunning Eye of the Round roast, perfect for lean, medium rare deli-style slices.

 

While this roast can be enjoyed warm with a baked potato for dinner, I usually make it a day ahead and slice it as thin as I can for sandwiches. My preferred being a sort of modern French dip. Juicy and rosy, paper thin slices are piled onto a skinny toasted baguette. These days, good crusty loaves can easily be found in the bakery of most grocers. Slathered with a bracing, creamy horseradish sauce and topped with a handful of peppery arugula or watercress, its best dipped into into the gorgeous, glossy “Jus” that naturally forms in the base of the pot. The magical mixture of aromatic garlic and onions, crusty bits of marinade left over from the searing, and rich broth is fortified by the flavorful drippings. Make it Friday afternoon and I promise you’ll be opening your fridge to slice off a tender piece or two all weekend long.

 

Instant Pot Roast Beef

Makes about 2 pounds cooked meat, serving 10

Per 3 ounce serving: 2 Smart Points

(Jus and Horseradish Cream Sauce offer zero additional points)

 

For the roast:

1 tablespoon spicy brown (such as Goulden’s) or Dijon mustard

1 tablespoon Worcestershire sauce

1 tablespoon Montreal-style steak seasoning (check HINT)

1 lean eye round beef roast, all visible fat trimmed (2¾ to 3 pounds)

1 teaspoon vegetable oil

1 cup low sodium beef broth

1 medium yellow onion, roughly chopped into 1-inch pieces

3 cloves garlic, peeled and smashed

 

For the horseradish cream sauce:

¾ cup (6-ounce) 0% fat Greek yogurt

2 tablespoons prepared horseradish

1 teaspoon spicy brown or Dijon mustard

Freshly ground black pepper

 

In a gallon-sized resealable plastic bag, combine the mustard, Worcestershire sauce, and steak seasoning. Add the roast and allow to marinate in the fridge for 4 hours or overnight, turning occasionally. Thirty minutes before cooking, remove from fridge and allow to come to room temperature.

Heat the oil a 6-quart Instant Pot on the Sauté (High) setting till shimmering. Using tongs, sear each of the 6 sides of the beef for two minutes each and set aside. Add the broth, onion, and garlic to the base of the pot. Carefully lower the roast using the included rack to rest over the onions and broth. Seal the machine and set to cook on Manual (Low Pressure) for 5 minutes.

When finished cycle, do not turn vent to release pressure. Instead allow to sit on Keep Warm setting for 35 to 45 minutes, depending on desired doneness. Instant read thermometer should read 120 degrees at this point for medium rare. Remove, loosely tent with foil, and allow to rest at least 10 minutes before slicing, or preferably overnight in fridge to get the best slicing.

Meanwhile, Strain broth through a fine sieve pressing onions lightly to remove all juices. Serve on the side, heated as a gorgeous Jus.

In a small bowl combine all ingredients listed for horseradish cream sauce and keep chilled till serving.

 

HINT: If you don’t have Montreal-style steak seasoning, substitute 1½ teaspoons kosher salt, 1 teaspoon freshly ground black pepper, and ½ teaspoon garlic powder