Instant Pot Rare Roast Beef with my fool proof method cooks in the Pressure Cooker to yield rare, tender and juicy, deli style slices for sandwiches. Naturally Low Carb, Keto, Whole 30, Slimming World, Weight Watchers, Paleo.Yes, folks, it can be done in an Instant Pot, Ninja Foodi or Pressure Cooker.
Look how the Roast is pink, end to end!! This very Rare Roast Beef is perfect for sandwiches, salads and snacks. No need to ever buy pre-sliced Roast Beef from the Delicatessen ever again, right? Here’s what happened. Many people in my This Old Gal Facebook Group, have asked me to test out cooking a Roast Prime Rib in the Instant Pot, Ninja Foodi or Pressure Cooker.
I have a fool proof method on how to cook a Perfect Roast Prime Rib using the Oven. My method for cooking a Perfect Roast Prime Rib outside on the Grill is pretty fabulous too. So, I started thinking.
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Can Eye of Round be Cooked in an Instant Pot or Pressure Cooker?
- Yes it can! Not wanting to ruin my favorite cut of Beef ever, I decided to start out with an Eye of Round Roast, which is a cheaper cut and great when cut thin, for Roast Beef Sandwiches.
- Very Rare Roast Beef Sandwiches are my thing, but buying Roast Beef from the Deli, is rather pricey and I only like very Rare Roast Beef!
- Start with an Eye of Round, top or bottom. All the cuts work! The shape is nice and you get an even ‘doneness’ throughout.
For someone like me who only likes rare beef, this is perfect; I won’t eat well done meat. If you do like well done meat, the Eye of Round is also perfect, for the same reason.
Ingredients for Instant Pot Rare Roast Beef
- Eye of Round or Bottom Round
- Beef Broth
- Shaoxing Wine
- Kosher Salt – will help to break down proteins, which in turn will ensure a very juice piece of meat.
- My Olive Oil Seasoned Rub – see recipe card below
- Fresh Garlic
- Bay Leaf
- Three Crabs Fish Sauce or Red Boat Fish Sauce
Dry Red Wine or Shaoxing Wine – This Chinese cooking liquid is far superior to any “cooking wine.” Cooking wine is never recommended. Shaoxing seems to work in the same manner as dry red wine and gives just as delicious flavor profile. Plus, it is much less expensive.
As the salted and wrapped prepared beef roast should sit in the refrigerator overnight, this is a great prep ahead recipe. It won’t taste salty after cooking; I promise. The salt is used to tenderize the roast.
Olive Oil Rub
- Extra Virgin Olive Oil
- Freshly Ground Black Pepper
- Granulated Garlic
- Ground Mustard
- TOG House Seasoning
- Beef Base – optional
As always, these ingredients are just a suggestion and a flavor combo that I personally enjoy. Be creative and use whatever you normally like to use on a Roast. The purpose of this Recipe Post is to show you the very best method of cooking Instant Pot Rare Roast Beef deli style in your Instant Pot, Ninja Foodi or Pressure Cooker.
Whisk together the Olive Oil Rub.
Once unwrapped, your tenderized piece of beef is ready for the Olive Oil Seasoned Rub.
I like a Black Pepper Crust, so if you like Black Pepper, add more to the Olive Oil Seasoned Rub.
I like to use a little scoop of the Beef Base rubbed on the meat prior to searing as a flavor enhancer. Check out my Pressure Cooker Salisbury Steak for the best flavor you have ever had!
Before Searing your Instant Pot Rare Roast Beef, make sure to fully heat your Instant Pot, Ninja Foodi or Ninja Foodi.
Start with the Fat Cap side into a very hot cooking pot.
It is important to not over sear your beef!
For multicookers like the Instant Pot, Ninja Foodi or Pressure Cooker the Saute or Browning button is used for browning and searing. For stand along Pressure Cookers or the Power Pressure Cooker XL, which do not have a saute or browning button, a preset button can be used in the same manner.
OXO Stainless Steel Tongs are great to use as a second pair of hands, but I’ve been finding it easier to just use my hands as the beef is rather slippery.
It is important not to over sear or brown the meat. The recipe card below has the full instructions.
The liquid which is added to the cooking pot infuses wonderful flavor into the meat.
More Flavor Profiles and Infusions
- Try using Country Bob’s Marinade all over the meat. The meat can be marinated overnight and then prepared in the same manner. It is truly delicious and highly recommended.
- Montreal Steak Seasoning is killer to use on an Instant Pot Rare Roast Beef as well. Whichever flavor profile you choose, make sure to mix it with some Olive Oil for your custom Olive Oil Seasoned Rub. That being said, I hope you do try this recipe using my suggested ingredients. It really is fabulous.
Please note: the directions and ingredients to this recipe have changed a bit from the original, so some photos will not match up exactly. For instance, I used mostly White Wine, added whole Garlic Cloves and a Bay Leaf prior to placing the Trivet.
It is best to use a Stainless Steel Short Legged Trivet, so that the liquid in the bottom will easily come in contact with the Eye of Round, while cooking. If you do not have the one that came with your Instant Pot, Ninja Foodi or Ninja Foodi, I suggest this Stainless Steel Trivet Set.
The garlic is best infused into the meat from the cooking liquid, as opposed to on top.
If you have a second Instant Pot or Pressure Cooker, you might want to make a batch of my Instant Pot Potato Salad, to go along with this Instant Pot Rare Roast Beef.
The Instant Pot Rare Roast Beef cooks slow and low.
To Get the Best Temperature
- Once the meat is removed from the Instant Pot, Ninja Foodi or Ninja Foodi, it will continue to cook.
- Pressure Cooker Roast Beef should be removed when it is about 5-10 degrees less than your desired preference.
You can see in the photo that we love very rare meat. In the recipe card below, you will find options to rare, medium rare and rare options. Remember, the Instant Pot Rare Roast Beef will continue to cook, after it has been removed from the Instant Pot, Ninja Foodi or Ninja Foodi.
Before slicing the roast, cover it and let it rest for at least 15 minutes. The juices will redistribute throughout the Beef.
To get the best deli slices, use a Chef’s Choice Food Slicer. You will be able to cut the Instant Pot Rare Roast Beef into paper thin slices!!! Below is a photo and here is the link to get the Slicer.
Plus, since I make Homemade Hokkaido Sandwich Bread, every few weeks, we can use it to slice the bread too! In addition, for those of you who make my Instant Pot Yogurt Whey Dutch Oven Crusty Bread, the Chef’s Choice Food Slicer will slice your bread perfectly!
More Instant Pot Beef Recipes to Make:
- Instant Pot Beef Stroganoff
- Instant Pot Beef Stew with Root Vegetables
- Pressure Cooker French Dip Sandwiches
- Instant Pot Classic Pot Roast
Kitchen Equipment and Essentials
- Instant Pot, Ninja Foodi or Pressure Cooker
- J.A. Henckels 8 inch Classic Chef’s Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- Alton Brown Salt Box
- Gravity Electric Salt and Pepper Grinder
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
- Stainless Steel Tall/Short Trivet & Egg Cooker Set
- Chef’s Choice Food Slicer 615A
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Here is the handy printable recipe:
- 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
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Tablespoon Freshly Ground Black Pepper
- 2 teaspoons Garlic Powder
- 2 teaspoons TOG House Seasoning
- 2 teaspoons Dry/Ground Mustard Seed
- 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.
- 115 degrees for rare
- 125 degrees for medium rare
- 130 degrees for medium
*Instant Pot LUX Models and Models without a Low Pressure OptionSet pressure cook time for 2 minutes High Pressure. All other instructions are the same.
- 1/2 cup Country Bob's Marinade
- 2-3 Tablespoons Kosher Salt
- 1/4 cup Shaoxing Wine
- 1/4 cup Water
- 2 cloves Garlic, smashed
- If you cut the Roast Beef right away, much of the juice will pour right out. Make sure to use a very good quality Chef's Knife that is very sharp. We sharpen our Henckels Knives with this J.A. Henckels International Fine Edge Pro 9-Inch Honing Steel.
- Serve it on my incredible soft and delicious Hokkaido Milk Sandwich Loaf or my Country Artisan Sourdough Bread, both of which are Sourdough and many people who feel they are Gluten Intolerant can digest without issue.
- If you have some Whey leftover from my Instant Pot Greek Yogurt Recipe, use it to make some Instant Pot Yogurt Whey Dutch Oven Crusty Bread. Toss in some Dried Rosemary and Sun Dried Tomatoes for a very flavorful Loaf of Bread. Hint, you can just use Fresh Water for that recipe too.
PIN this Pressure Cooker Roast Beef!
Wonderful flavor. I used a 2.75 pound bottom round. I ended up having to keep it on warm for 52 min. I cooked it alp 4 min did the natural release which was done before the length of the keep warm. After it was cooked I didn’t touch the pot and left it for 30min and temp was 91 degrees left it on keep warm for 10 more min was up to 109 left it for another 8 min it was just at 115 so I left for an additional 4 it was up to temp so I pulled it out wrapped in foil let it sit for 15 min.
Jill Selkowitz says
So glad you enjoyed the beef. Jill
Have made with round roast for sandwiches only and sirloin tip for dinner and sandwiches. Turns out perfectly. ?
Jill Selkowitz says
Awesome, Lori. So glad you enjoy this recipe. Jill
I think this is my favorite recipe for sure. Thank you it came out so perfect.
I’m trying to make a roast for my dad who has renal failure and can’t have salt- is there anything else I can put on for the initial seasoning that will help break down the proteins?
Jill Selkowitz says
You can soak it in lemon juice or vinegar for a bit. Jill
Alternatively, a short amount of time with fresh squeezed pineapple juice (canned, bottled, or concentrate won’t work) or bromelain (the enzyme from pineapple juice that makes it work) will break down the proteins – 3-4 hours is a good amount of time, wouldn’t want to go longer than about 12 hours. You can find bromelain or papain (papaya enzymes, same idea) sold as meat tenderizer, but do read the nutrition label as some meat tenderizers include some salt.
I would never have believed that you could cook a rare beef roast in a pressure cooker, but I did, and it came out great! I cooked a 2.5 lb. sirloin tip roast. My IP only allows high pressure on Manual, so I cooked it for 2 min. It was done so fast, I thought that I had done something wrong, so I cooked it again for 2 min, It still came out wonderful, following the timing instructions and temperatures in the instructions. Will definitely save this recipe and use it again and again. Big time-saver. I started my roast at 4 pm, and it was on the table by 5:30pm.
Jill Selkowitz says
I am so glad you enjoyed my recipe, Marilyn. Thank you. Jill
I would like to know you consider one serving. 4, 6, 8 ounces?
JIll, how should I adjust the time for a 6 pound eye of round roast, medium rare?
Jill Selkowitz says
No adjustment. Jill
Damien E. says
I didnt pressure cook it again. It came out great and the flavor was great, I was just surprised how far off from the final temp it was and was worried it wouldnt finish just with 8 minute intervals of keep warm. I would definitely try it again (it really did turn out tasty), will allow more time next time and give it more of a chance to finish in the instantpot.
Hello: I have an instant pot that only has high pressure setting, should I even try recipe or do you think it will not be moist and tender?
Lynda Finn says
I was skeptical of the short cook time in my Duo (2 min) but it came out perfect. Thanks, will definitely make again.
success! add a little bbq sauce on top of this moist roast is super tasty!
Jill Selkowitz says
Awesome, so glad you had a nice success. Jill
First time using the low pressure setting – came out great!
Jill Selkowitz says
Wonderful, AV. Jill
My roast came out perfect!!! Do you have a recipe for a prime rib roast bone in for the instant pot??
Jill Selkowitz says
I am glad you enjoyed this recipe. For a prime rib, you can follow the very same method. I would just use salt, pepper and garlic though. Jill
Hi the recipe is for a 4 pound eye of round but the notes say the cooking time is for 3 pounds?
Want to clarify…pressure cook on LOW (not high) for only 4 min?
I followed her instructions (I made my own rub) and it came out perfect!!
lee merritt says
I did an eye round and it was frigging amazing 🙂 It was so good I thought I’d do it again but pulled a chuck roast out instead 🙁 Can i do this with chuck roast and still get to same rare tender yummy out of it?
Jill Selkowitz says
No, chuck roast takes much longer to cook. Jill
Nancy Johnson says
If I’m understanding the recipe correctly, there is only 3/4 cup of liquid. I thought you need at least 1 cup or more liquid for the IP to come to pressure.
Michele Furman says
The flavor on this recipe is amazing. Unfortunately I had trouble getting the meat to the right temp internally and in the end it was well done! I followed your instructions to the letter, until after #7 because the meat was only 84 degrees internally! Your instruction was that If Roast is not at 115-120 degrees (rare), replace Lid and let set for another 8 minutes. I did that and the temperature did not change much at all.
So, I added 8 minutes cooking time again and then the meat was up to 102, I waited 35 min again, but still no dice….so I added another 8 min cook time and I think that is where I really went wrong because then it was well done! We ended up eating dinner at 8:30 at night because of the 35 min waits and extra cook time! LOL I will have to try this recipe again because the flavor was amazing, so i can only imagine at a rare temp, the way we prefer our meat, it will blow me away! Looking forward to trying this again next week.. I found instructions after #7 were a little hard to follow for me. I was thinking to maybe take the meat out of the fridge 45 minutes prior to cooking, so it isn’t ice cold right out of the fridge? If you have any tips for me, please let me know- Thanks!
You should not have cooked the meat again. The recipe says to just let it sit on warm. That is why it was over cooked. Jill
The first paragraph says he did put it back in to sit for another 8 minutes but the temperature didn’t go up.
What next step would you suggest when this happens? I would really like to try this recipe with a medium-rare results, but would like to be prepared with any troubleshooting suggestions you might have…
You just leave it in the pot while on warm do not cook again.8 minute s on warm then check not pressure cook. Hope that helps
I had the same issue. I cooked it the 4 minutes, let rest 35 minutes (3 lb eye of round). Temp was barely over 100. Cooked again the 8 minutes, temp had barely moved. So I quit with this method and put my new air fryer lid on the Instant Pot and roasted it at 375 for about 6 minutes. Came out great then!
Jill Selkowitz says
Hi Karen. Please review the recipe card at the bottom and I hope you will try again. Check to make sure the Keep Warm button is on. I make this weekly without issue. Jill
Damien E. says
I had a similar issue making this tonight, 3.5 lb roast, and the internal temp was only about 83 deg after 4 min low pressure + 37 min “keep warm”. Ended up putting it along with the liquid into a covered baking dish and popping it in the oven for a bit to get it up to temp… Not sure why it was so far off.
Jill Selkowitz says
The instructions give all the details and explains what to do if the roast it too rare. Pressure cooking it more will make it well done. If you follow the directions, you will be fine. The majority of the reviewers here did follow properly and ended up with a perfect roast. Jill
I’m wondering if you are at high altitude like me – I had this very problem. After pressure cooking, and letting sit on warm for 40 minutes, internal temp was only at 90 degrees. I have found with other recipes that they typically need more time because of the altitude difference.
Fish sauce is listed in the ingredients, but the steps don’t say when to use it?
Catherine Fichera says
Great recipe. First time I ha e been able to make a roast to come out perfect.
Thank you, so good to hear. Jill
Hmmmm I followed the directions precisely… Had a 2.89 pound Angus round roast… And has been in for almost 50 minutes and it is not even 90° yet
Sounds like you missed a step as it should have been done in about 45 minutes. Jill
I am planning on trying this recipe with au jus sauce as the base. How many cups would you suggest for a 3 lb. roast?
First, thank you for this excellent recipe. Never knew how to get something so good out of an eye of round. Next, something to share: While I use both Shaoxing wine and fish sauce regularly (heck, fish sauce in just about everything for that umami boost), a while back I was out of any type of stock and rather water, used a four dollar bottle of Dry Vermouth from Trader Joe’s. The spice profile of the vermouth combined with everything I was cooking was delightful. I’ve since used both the dry and the sweet as the occasion called in many dishes and I recommend you, Jill, and any of your readers giving it a try to see if it works for you. It combined nicely here. Thanks again. Great site.
Thank you so much, Eric. Jill
Jayne C says
Will this work if the roast is frozen or do you have to thaw the beef first?
Dean Voeks says
The ingredients call for a 4 lb roast but in the notes you refer to a 3 lb roast with an extra 10 minutes per 1/2 lb. Therefore, is the keep warm time in the directions for the 3 lb. or the 4 lb.? Also if, for the 4 lb., would you subtract 20 minutes if you were cooking a 3 lb.?
The time really varies on the thickness of the roast, more so than the weight, so please check the time after 30 minutes and then go from there .Jill
Ed S says
Truly amazing. I cooked mine medium rare, but this had incredible flavor. Used Sherry and fish sauce. Used Canadian steak seasoning in place of TOG. After I chilled it in the frig, I sliced it with my Waring food slicer to get really thin.
Paul Marasa says
My local market never has eye roasts as large as 4 lbs. How should I adjust cooking time for a smaller roast? I do the “blast-and-rest” method in the oven to get that great rare-ness, and I don’t want to overcook in the IP. Thanks for your help.
Theresa T. Lamie says
How would this be for prime rib roast?
Hi! I made this tonight using s 3.44 lb. sirloin tip roast (I had already purchased prior to finding your recipe) and it came out fantastic! Followed all of your directions, and was so pleased at how good a roast could be using an Instant Pot. Thank you very much for the great detailed instructions — so helpful for an IP newbie. ?
All I can say is “WOW”!!!! This is a fantastic recipe & the end result is delicious. Thank you for posting it. This was my first time making it using a pressure cooker and it came out great. Once I understood all the details of the recipe, it all made sense and worked flawlessly. This will become a staple recipe when only a great roast beef will do. Thanks again.
Thank you, Dale. I am so glad you enjoyed this recipe. Jill
WOW! Delicious. I made this last night. This is definitely something I will be making again. Followed the instructions as given and it turned out exactly like the pictures. The flavour was amazing, the meat was juicy and tender. Thank you for sharing!
Had forgotten about salting the beef ahead of time but is well worth the planning ahead. Have used this recipe several times already since getting instant pot in July, thanks.
Thanks, Cathy! Keep enjoying. Jill
Made this recipe twice and it just gets better. Please follow the recipe exactly and use a meat thermometer if you want to be sure. Thank you so much for this recipe and the inspiration to make up my own rub.
Thank you, Annette. I am glad you are enjoying my recipe. Jill
Keep warm – is it on low , medium or high setting? My instant pot has Keep Warm mode with this settings..
Kevin F says
Brilliant recipe. I have had my IP LUX 6 qt for about a month, and this was my first attempt at a roast. I used Montreal Steak Seasoning as I had it on hand. The Shaoxing wine was the real key, though. Kudos for coming up with the idea; much, much better than red wine. Also, you couldn’t be more correct on the uselessness and/or sheer misinformation provided by the IP maker. It doesn’t take a degree in advanced thermodynamics to question cooking a 3 lb. eye of round at high pressure for 30 minutes. The result would have the taste and texture of a lacrosse ball. Looking forward to trying more of your recipes.
Hehehehe, Kevin, thank you for that last part. I am thrilled you enjoy my recipe!!!! Jill
This is the most confusing recipe I have ever tried to copy. And I am still not sure. Is is wrapped in salt? Is it wrapped with oil or not? Bob’s marinade or Montreal steak seasoning.
I have written and the more i read the more it changes. I dont know what to make of this. And my daughter loves rare meat so I am trying to make the right recipe. Omg this is not fair. I love you but this is going to give me a stroke. What is the rub, when is it put on? When is the winw used before or after browni g. I gave up after thst. Help.
All info is on the recipe card. Jill
Do you think a sirloin tip roast would work for this?
Chung Wong says
I tried this last night and it come out pretty well. My Dad mention it tasted like deli meat from the old days and said most of the supermarket deli roast beef doesn’t have much flavor in it. That got me curious, what type of beef do supermarket use to made roast beef? Also most supermarket nowsday buy pre made one like Sara lee. Do company use lesser quaoity meat than before?
Elisa carlin says
Can this be done with an eye roast that is frozen?
I wouldn’t think so. Jill
Gayle Bell says
I followed Jill’s directions and my roast beef came out perfect twice. If you leave it browning more than the instructed 10 seconds it will cook too deep. I left mine on low pressure the 4 minutes, then sat for 60 minutes. Temperature in the center was 118 F Perfectly rare, tender, juicy, amazing flavor. I admin an Instant Pot cooking group and Jill’s recipes are very well tested. I trust them all. Great Job Jill!
Thank you so much, Gayle. I am glad you enjoyed the recipe. Jill
How do you “keep warm” on a stove top pressure cooker? I’m new to using it. After the 4 minuets of gently rocking what do I do?
Samantha, I don’t use stove tops. Jill
Ellen Dunkley says
Husband loved this the first time so I’m making it again sooner than I thought! Thanks for the easy directions. I am going to make some more of your recipes also?
Ellen Dunkley says
Husband loved this so much the first time he wanted it again! Loved your easy to follow directions and ready to try some of your other recipes?
This was the first recipe I’ve tried in my brand new Instant Pot! The flavor was excellent, but part of the roast (like a quarter of the way down from the top) has a very mushy texture–just like liver. The rest of the roast has a good texture. Would you please help me figure out what I did wrong? I used a three pound top round roast. I followed the recipe directions, but used enough broth to bring the liquid to 2 cups because I have an 8 qt Ultra. The liquid was still below the level of the rack. After an hour on keep warm, the temp was 125 degrees F, so I took it out. Our plan was to have some dinner slices and then cut the rest into thin sandwich slices, so I sliced into it after 15 minutes. Loved the color, although rarer would have been great. Do you have any ideas on what I could do different next time? We do love rare meat, but not mushy meat!
I suggest following the directions.
Angela M Pirtle says
Thanks for your response. I’m a new user, so I was reluctant to use less liquid than the Instant Pot directions indicated. For the 8-qt pot, they say 2 cups minimum. I just came back to share that I tried this again after getting advice from the Instant Pot live contact us button. The agent said after the pressure cooking time is up, release the steam for a minute, then close the steam vent and continue as directed. This worked for me! The roast had the right texture along with the great flavor. Thanks for the recipe.
That is not good advice for this recipe. I imagine the phone people really are not experts on recipes.
This seems like a rather rude response to one of your followers who managed to have good luck with your recipe after speaking with the IP customer service team. I can’t imagine she will continue to visit your site after your terse and snarky replies.
It is important to follow the recipe. When someone does not follow a recipe and then has an issue, there really is no other response then to suggest they follow the recipe, as the recipe has been perfected and directions have been well thought out and documented, so that the user has perfect results. That is neither terse nor snarky. The customer service people are not necessarily experienced and will give info from the booklet. Much of that info is not correct. Jill
Linda Dikkema says
Yes, I made this and it did turn out as promised, but I made gravy with the drippings. OMG, soooo salty. After you unwrap it from the plastic wrap, should I have washed the roast before putting on the oil and seasonings?
Yes, it would be salty due to the salt brine. Jill
I just left out the house seasoning and used reduced-sodium beef base and it wasn’t too salty!
Julie Royals Maples says
Question, after 4 minuets, do you release the pressure ? I’m unsure of how this all works.
Thank you in advance!
Julie, please follow the directions in the recipe card, as that will show you exactly what to do. Jill
I have this same question. I’ve read and re-read the recipe card and I don’t see anywhere that says when to release the pressure. Release it as soon as the 4 minutes are up, or after it sits on “keep warm” for the 60-80 minutes? As a relatively new instant pot owner, I’m still learning exactly how it all works.
Frances Quinn says
I have had this slicer for a couple of years and it is very reliable. I love it.
Can you do this without the wine?
Mary M says
Genius Method, Thank you!!
Having only recently found an OVEN method for successful pink roast beef to turn into thinly sliced deli meat, THIS Instant Pot recipe is PURE ease and so economical.
I had found a 3 lb spoon roast (ball tip roast from bottom sirloin) and was thinking about doing the oven method from Bob & Shan’s blog…that would work very well if you want to use TOG’s recipe but only have an oven to work with.
However, I PREFER to make use of my instant pot, especially in summer and while we did eat the meat for dinner tonight, thinly sliced with prepared horseradish in whipped cream, I’m MOST excited to have the edge to edge pink deli beef.
I did use the fish sauce and dry sherry. I had to adjust my rub seasonings, but I don’t think it’s the seasonings that matter so much, it’s the timing/method that I’m so thrilled with, as seasonings can go in any direction one wishes. (That said, I was really surprised that I could taste the sherry in every bite of the meat, in a lovely, subtle way. Can’t wait to try the shaoxing, which I was out of.)
I am so happy, and thank you immensely.
BTW, I have the exact same Chef’s Choice Food Slicer. It’s affordable and works very well. I usually put my meat in the freezer for 20 minutes to get it super cold and firm before slicing it on the Food Slicer if I want super thin slices.
And, if you are slicing by hand, it IS possible, but you need an ULTRA sharp knife, PATIENCE to take your time with the slicing, and I also recommend that for DELI meat, you refrigerate overnight, then put it in the freezer for 20-30 minutes and then do your hand slicing. It’s a labor of love, but with This Old Gal’s method here, I plan to have more and more roast beef for salads, keto wraps and Philly this and thats.
Hi Mary. Thank you so much for your comments. I am glad you enjoy this method for roast beef. Jill
Sherri Edman says
Made this for the first time tonight with a top round roast I found reduced for quick sale and stuck in the freezer some time ago. I wasn’t sure what to do with it so I Googled around and found this recipe. It came out really well and all my picky children gobbled it up! I made five pounds and it smelled so good that we had some hot for dinner and are looking forward to eating it chilled and sliced on sandwiches tomorrow.
So wonderful to hear!!!! Nothing like homemade roast beef sandwiches at a huge discount. Jill
Can this be done with a turkey breast for Deli style lunch meat? I did the roast beef and it turned out perfect. Love saving all that money by not buying expensive deli meat. I’ve found how to cook a turkey breast but those seem to be for a family dinner not for thin slicing. The turkey I cook doesn’t stay together like deli sliced meat. Is there a technique for the IP?
There is a turkey recipe on the blog. I am thrilled that you enjoy the deli roast beef. Jill
I’m on of those people that can not stomach any pink in meat. It has to be well done. Can you give me an idea of how to cook this in an Instant Pot for well done?
Hi Heidi. I give alternate times in the recipe, but not for well done as it’s just not something I recommend. 🙂 Jill
Joanne Sawyer says
I have a question. I purchased a small 2.1 lb eye of round to make a different IP recipe that called for slicing the beef 2” thick before cooking it in the instant pot. Before freezing my small roast, I cut it in half—unfortunately! I I longer want to try that recipe that will cook the meat very well done for shredding. Instead, I want to try your recipe for RARE roast beef. Do you think I can still do it , even though it it cut into 2 halves? And what time would you suggest since it’s just slightly over 2 lb?
Check the temperature of the meat after 20 minutes. Jill
I am new to the Instant Pot and am just learning how versatile it is. I made an eye of round yesterday for dinner and was ecstatic at the results — rare roast beef! My husband and grandson loved it. It was tasty and tender. Sadly, I do not have a meat slicer to shave the leftovers for sandwiches, but that may be a purchase in the near future. Thank you for this fool proof recipe!
I am so glad you enjoyed the recipe! Jill
Jean W. says
This came out ever so perfect .
I made this tonight. Wow ! It was delicious. I only used Montreal steak spice and let it marinate for 1 hour . Boullon in the bottom of the instant pot .Garlic on top of the roast. I browned my roast on saute setting and then cooked on low pressure for 6 minutes. My roast was partially frozen. I took it out at 60 minutes @ 120′ and let it rest for 15-20 .
Amazing! I am thrilled. I actually tried this because I had just cleaned my oven yesterday and did not want to dirty it !! Thanks for a great recipe!
This turned out exactly like the photo! We had a steak and feta salad for dinner, and tomorrow my husband will have amazing roast beef sandwiches. This is a lean cut of meat and perfect for sandwiches. I cut it very thin on my meat slicer. The juice left behind was a little salty, but I think it would have flavored the meat wonderfully if I had tossed all of the sliced meat in it.
Glad you enjoy the roast beef. Packaging up the beef with a bit of the liquid, does add some nice flavor. Jill
Hi Kim, I have 1.5 lb eye round of beef. Your recipe calls for a 3-5 lb beef. Should I lower the cooking time? If so, by how much? Thanks!
Made this today. Had a 3lb roast. Let it sit for the full 80minutes. Came out absolutely perfect. Mel rare and super tender. Made some horseradish sauce and toasted buns for sandwiches. Thank you for another amazing recipe
This was so good! Very tender and tasty, and so easy to make! I used a 3# eye of the round, and followed the directions. Keep warm time of 60 minutes and it was PERFECT!
I prepared an eye of the round roast exactly per your directions (before revision) and it came out perfectly. A great way to have roast beef slices for sandwiches without the high prices at the deli. Next time I will be using some Montreal Steak seasoning as you suggest. Great recipe!
Thanks, Barb. I am glad you enjoyed this recipe. Jill
Hi Jill-Am looking forward to trying your beef recipe. But, because we cannot have any alcohol, can you suggest a substitute I can use in place of the wine?
Great recipe and tis will be my third time doing it. First time was the day BEFORE your revision was posted and my roast was medium well after 80 minutes…edible but NOT what i was shooting for…2nd attempt was after the revision and i stuck the thermometer after 60 minutes and the temp was already 132º, so now THS time I’ll jump in after 50 minutes and see where I am. Trust me, I’m following directions to a T…so very grateful for ALL your recipes, and I’m thinking I may just have a HOT IP!
You posted so many fabulous sounding recipes. I’d love to try more of them. Thanks for your ingenious recipes.
Jill, I’m kind of heart broken. I love your recipes and especially this one! Unfortunately, I do not own an Instant Pot brand pressure cooker and I have no option on mine for low or high pressure. I think it’s always on high. Can you please tell me how I might be able to do this under those circumstances?
The rice setting is usually low pressure and may work.
Kathleen Killoran Touhill says
On the power cooker XL the vegetable or soup setting is low pressure. I needed 6 min pressure for this recipe BTW
I’d still do just the four minutes and then if you want it cooked more, leave it on warm. This way the same color is from end to end, without a thick rim of brown. Jill
Mary Benton says
Made this last night and it came out perfect – better than the last oven roast I made. This is a keeper!
Ginger Osann says
I bought eye of round roast by mistake, I wanted Chuck for pot roast. You recipe was easy, the meat came out rare the way we like it. I sliced it very thin as it was tough. My fear of cooking roast beef is now gone. Next time a better cut of beef and I’ll use the oven. Thank you, love your recipes
Jutta Holden says
Turned out fantastic!
Thank you so much!
Yay, Jutta. So glad this was such a nice success for you. Jill
Mary Benton says
I’m so glad to see this and can’t wait to try! Question: Why fish sauce? Does the roast have an Asian flavor?It’s a little unexpected. Thanks!
No Asian flavor, just a bump of flavor. Jill
Hello. I am new to your site but I’m enjoying it already. Thank you for a clear detailed recipe, especially about how long to cook on “keep warm” per pound. I prepare eye of round quite often but never in PC…looking forward to trying this method. And I agree it you that it must be rare…120 is perfect.
Question: How do you slice your roast so thin? I have trouble with this and would enjoy any suggestions. I do have a wonderful meat carving knife that does a pretty good job, but have thought about purchasing a meat slicing machine. Also do you freeze a portion of your cooked beef, and if so, is it sliced or whole piece when you freeze it?
Thanks for your response.
I usually leave the leftover roast in the fridge til the next day and then slice it. The key is to have a very sharp knife. Also I have a cheap slicing machine. It has never worked well for anything. The good ones are pricey and probably not worth it.
I was wondering the same thing. My husband used an electric knife and it didn’t get thin enough and so was chewy. We need a good knife!
The electric slicer works best for us, as it gets the meat very thin. We usually slice the next day, after the juices have redistributed. Jill
Well I finally made your recipe today ( got put on hold due to circumstances beyond my control) and this is what happened. Followed your directions but it took almost about 50 minutes on keep warm to come to temp. I’m thinking because I’m at altitude, dry & cold that I should have increased PC time from 4 to 5 minutes. I will try it next time because I assure you this is how I will cook roast beef from now on. Also I did purchase the meat slicer awhile back mostly for jerkey…it’s a great tool for the kitchen.
I used Montreal smoke seasoning and also added some liquid smoke to the liquid in the pot. We love smoke taste in our beef.
Thank you again for developing this recipe.
Hi PattiAnn. Thank you so much. I am so glad you enjoyed this recipe so much. I would be concerned with the adjustment in pressure cook time, however, as you want to make sure the roast does not cook more than it should. However, very high altitudes could make a difference. Using the keep warm longer works too, as you discovered. Enjoy your deli slices. Jill
I’ve read to increase cooking time 15% for high altitude.