• RECIPES
    • All Recipes
    • KETO/LOW CARB
    • Appetizers/Drinks
    • Breads
    • Breakfast
    • Desserts
    • Main Courses
    • Soups
    • Side Dishes
    • Casseroles
    • HOLIDAYS/SEASONAL
      • Rosh Hashanah
      • Halloween
      • Thanksgiving
      • Chanukkah
      • Christmas
      • New Year’s Eve
      • St. Patrick’s Day
      • Super Bowl/Game Day
      • Easter
      • Passover
      • 4th of July
      • Cinco de Mayo
      • Memorial Day
    • Jewish Recipes
    • Asian Cooking
    • INSTANT POT
      • All Pressure Cooking
      • Dump and Push
      • Pot in Pot
      • Freezer Recipes
    • AIR FRYER
  • SHOP ESSENTIALS
    • Shop All Categories!
    • This Old Gal Pressure Cooker Cookbook
    • Shop My Favorites
    • What’s In My Kitchen!
    • Instant Pot & Pressure Cooker Stuff
    • TOG’s Gift Guide
    • Shop My Amazon Store
  • GET NEWSLETTER
  • BUY MY COOKBOOK

Work with TOG

  • RECIPE INDEX
    • All Recipes
    • Keto & Low Carb Recipes
    • Holidays/Seasonal
    • Jewish Recipes
    • Asian Recipes
    • Freezer Meals
  • BY METHOD
    • Instant Pot / Pressure Cooker
    • Air Fryer
    • Slow Cooker
  • SHOP ESSENTIAL PRODUCTS
    • Shop All Categories
    • What’s In My Kitchen!
    • Shop My Amazon Store
    • Buy My Cookbook!!!
  • SELKATZ TONKINESE
  • WORK WITH THIS OLD GAL
    • Contact This Old Gal
  • ABOUT TOG
    • Cookie Policy
    • Privacy Policy
    • Terms & Conditions & User Agreement
    • Recipe Photo Use Policy
    • Website Accessibility Statement

↑

This Old Gal

Delicious homemade recipes with step by step instructions

Restaurant Quality Meals From My Home To Yours

  • Recipes
    • All Recipes
    • Low Carb
    • Appetizers/Beverages
    • Breads
    • Breakfast
    • Desserts
    • Soups
    • Sides
    • Main Courses
    • Holidays/Seasonal
      • Rosh Hashanah
      • Halloween
      • Thanksgiving
      • Chanukkah
      • Christmas
      • Super Bowl/Game Day
      • New Year’s Eve
      • Passover
      • Easter
      • St. Patrick’s Day
      • Cinco de Mayo
      • Memorial Day
      • 4th of July
    • Casseroles
    • Jewish Recipes
    • Instant Pot/Pressure Cooker
      • Pot in Pot & One Pot
      • Dump and Push
    • Air Fryer
    • Freezer
  • Low Carb Recipes
  • Shop Essential Products
    • Shop All Categories!
    • Favorite Instant Pot Accessories
    • Shop My Amazon Store!
    • Favorite Pressure Cooker Accessories
    • Kitchen Tools Gadgets & Essentials
    • TOG’s Gift Guide
    • Instant Pot Mini 3 Quart Accessories
    • Favorite Baking Cooking Air Fryer Accessories & Bread Making Tools
    • Small Electric Kitchen Appliances & Pressure Cookers
    • Coupons, Brands & Reviews
  • About
    • Selkatz Tonkinese
    • Contact This Old Gal
    • Privacy Policy
    • Cookie Policy
    • Terms & Conditions & User Agreement
    • Recipe Photo Use Policy
    • Website Accessibility Statement

Home / Recipes / Beef / Instant Pot Rare Roast Beef [Deli Style]

Instant Pot Rare Roast Beef [Deli Style]

January 25, 2018 By Jill Selkowitz / 133 Comments Updated April 15, 2021 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

Jump to Recipe
Instant Pot Rare Roast Beef [Deli Style]

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.

Instant Pot Rare Roast Beef [Deli Style]

Instant Pot Rare Roast Beef [Deli Style]

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.

 

Perfect Roast Prime Rib

Perfect Roast Prime Rib

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.

Jump to Section

  • Can Eye of Round be Cooked in an Instant Pot or Pressure Cooker?
  • Ingredients for Instant Pot Rare Roast Beef
  • Olive Oil Rub
  • To Get the Best Temperature
  • Instant Pot Rare Roast Beef

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.

 

CCast of Ingredients for Instant Pot Rare Roast Beef

Cast of Ingredients for Instant Pot Rare Roast Beef

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.

 

Prepare the Eye of Round Rub

Prepare the Eye of Round Rub

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.

 

Coat the Eye of Round with Oil and Seasoning

Coat the Eye of Round with Oil and Seasoning

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!

 

Sear All Sides in a Hot Cooking Pot

Sear All Sides in a Hot Cooking Pot

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!

 

Give the Beef a Quick Second Sear on all Sides

Give the Beef a Quick Second Sear on all Sides

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.

 

Add Liquid and Deglaze Cooking Pot

Add Liquid and Deglaze Cooking Pot

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.

 

Place the Eye of Round on a Trivet

Place the Eye of Round on a Trivet

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.

 

115 is Perfect

115 is Perfect

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.

 

Instant Pot Rare Roast Beef [Deli Style]

Instant Pot Rare Roast Beef [Deli Style]

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.

 

Chef's Choice Food Slicer 615A

Chef’s Choice Food Slicer 615A

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

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!

Here is the handy printable recipe:

Instant Pot Roast Beef Sandwiches

Instant Pot Rare Roast Beef

5 from 34 votes
Print Pin SaveSaved! Rate
Course: Dinner, Lunch, Main Course
Cuisine: American, Keto, Low Carb, Whole 30
Prep Time: 1 hour
Cook Time: 4 minutes
Warm Time: 35 minutes
Total Time: 1 hour 4 minutes
Servings: 12 servings
Calories: 461kcal
Author: Jill Selkowitz

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 TOG House Seasoning
  • 2 teaspoons Dry/Ground Mustard Seed
US Customary - Metric

Recommended Products

Instant Pot Electric Pressure Cooker
BPA Free Plastic Wrap
Stainless Steel Tongs
Premium Fish Sauce
Stainless Steel Trivet Set
Chef'sChoice Food Slicer

Instructions

  • 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.

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.

Alternative Recipe

  • 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
Place beef into baggie, along with Country Bob's and marinate in refrigerator overnight.  When ready to cook, remove beef from marinade and place on a plate, reserving the marinade.  Coat beef in Kosher salt while the pot heats.  Sear beef on all sides (as per recipe) and then remove from pot.
Add reserved marinade, Shaoxing Wine, water and garlic into the pot.
Follow the rest of the instructions.

For Sandwiches

  • 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.

Nutrition

Nutrition Facts
Instant Pot Rare Roast Beef
Amount Per Serving
Calories 461 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g38%
Cholesterol 176mg59%
Sodium 1773mg77%
Potassium 528mg15%
Carbohydrates 2g1%
Fiber 0g0%
Sugar 0g0%
Protein 62g124%
Vitamin C 0.2mg0%
Calcium 18mg2%
Iron 5.6mg31%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

PIN this Pressure Cooker Roast Beef!

45.3K shares
  • 1.6K

January 25, 2018

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. stacie says

    November 2, 2022 at 12:25 am

    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.

    Reply
    • Jill Selkowitz says

      February 3, 2023 at 7:06 am

      So glad you enjoyed the beef. Jill

      Reply
  2. Lori says

    August 16, 2020 at 3:32 pm

    5 stars
    Excellent!
    Have made with round roast for sandwiches only and sirloin tip for dinner and sandwiches. Turns out perfectly. ?

    Reply
    • Jill Selkowitz says

      August 17, 2020 at 3:00 am

      Awesome, Lori. So glad you enjoy this recipe. Jill

      Reply
  3. George says

    May 8, 2020 at 7:03 am

    5 stars
    I think this is my favorite recipe for sure. Thank you it came out so perfect.

    Reply
  4. Lisa says

    January 5, 2020 at 8:26 am

    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?

    Reply
    • Jill Selkowitz says

      January 5, 2020 at 6:34 pm

      You can soak it in lemon juice or vinegar for a bit. Jill

      Reply
    • Kali says

      February 15, 2020 at 4:12 am

      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.

      Reply
  5. Marilyn says

    December 30, 2019 at 1:06 pm

    5 stars
    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.

    Reply
    • Jill Selkowitz says

      December 30, 2019 at 4:51 pm

      I am so glad you enjoyed my recipe, Marilyn. Thank you. Jill

      Reply
  6. Allie says

    December 13, 2019 at 7:19 am

    I would like to know you consider one serving. 4, 6, 8 ounces?

    Reply
  7. Jan says

    December 8, 2019 at 6:05 am

    JIll, how should I adjust the time for a 6 pound eye of round roast, medium rare?
    Thanks.

    Reply
    • Jill Selkowitz says

      December 9, 2019 at 4:17 am

      No adjustment. Jill

      Reply
  8. Damien E. says

    October 31, 2019 at 2:41 pm

    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.

    Reply
  9. Susan says

    October 31, 2019 at 11:46 am

    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?
    Thanks!

    Reply
    • Lynda Finn says

      November 9, 2019 at 5:21 pm

      5 stars
      I was skeptical of the short cook time in my Duo (2 min) but it came out perfect. Thanks, will definitely make again.

      Reply
  10. Isabella says

    October 7, 2019 at 7:37 am

    5 stars
    success! add a little bbq sauce on top of this moist roast is super tasty!

    Reply
    • Jill Selkowitz says

      October 7, 2019 at 11:32 am

      Awesome, so glad you had a nice success. Jill

      Reply
  11. AV says

    October 6, 2019 at 2:16 pm

    First time using the low pressure setting – came out great!

    Reply
    • Jill Selkowitz says

      October 6, 2019 at 10:31 pm

      Wonderful, AV. Jill

      Reply
  12. SPower says

    October 6, 2019 at 8:41 am

    5 stars
    My roast came out perfect!!! Do you have a recipe for a prime rib roast bone in for the instant pot??
    Thank you!!

    Reply
    • Jill Selkowitz says

      October 6, 2019 at 6:48 pm

      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

      Reply
  13. Paul says

    August 16, 2019 at 3:09 am

    Hi the recipe is for a 4 pound eye of round but the notes say the cooking time is for 3 pounds?

    Reply
  14. Andrea says

    August 11, 2019 at 1:20 pm

    Want to clarify…pressure cook on LOW (not high) for only 4 min?

    Reply
    • spower says

      October 6, 2019 at 8:38 am

      I followed her instructions (I made my own rub) and it came out perfect!!

      Reply
  15. lee merritt says

    July 19, 2019 at 11:24 am

    5 stars
    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?

    Reply
    • Jill Selkowitz says

      July 19, 2019 at 3:47 pm

      No, chuck roast takes much longer to cook. Jill

      Reply
  16. Nancy Johnson says

    May 25, 2019 at 4:48 pm

    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.

    Reply
  17. Michele Furman says

    May 21, 2019 at 6:06 am

    5 stars
    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!

    Reply
    • Jill says

      May 21, 2019 at 8:13 pm

      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

      Reply
      • Mary says

        July 6, 2019 at 4:54 pm

        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…

        Reply
        • Missy says

          August 13, 2019 at 6:22 pm

          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

          Reply
        • Karen says

          April 6, 2020 at 4:27 am

          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!

          Reply
          • Jill Selkowitz says

            April 9, 2020 at 1:48 pm

            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

      October 31, 2019 at 1:55 pm

      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.

      Reply
      • Jill Selkowitz says

        October 31, 2019 at 2:03 pm

        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

        Reply
    • Lisa says

      January 4, 2021 at 7:33 am

      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.

      Reply
  18. Valerie says

    May 19, 2019 at 7:56 am

    Fish sauce is listed in the ingredients, but the steps don’t say when to use it?

    Reply
    • Missy says

      August 13, 2019 at 6:23 pm

      Step 5

      Reply
  19. Catherine Fichera says

    March 30, 2019 at 6:52 am

    Great recipe. First time I ha e been able to make a roast to come out perfect.

    Reply
    • Jill says

      March 30, 2019 at 5:50 pm

      Thank you, so good to hear. Jill

      Reply
  20. Kim says

    March 26, 2019 at 1:00 pm

    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

    Reply
    • Jill says

      March 27, 2019 at 1:25 am

      Sounds like you missed a step as it should have been done in about 45 minutes. Jill

      Reply
  21. Carolyn says

    March 17, 2019 at 11:55 am

    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?

    Reply
  22. Eric says

    March 15, 2019 at 5:56 pm

    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.

    Reply
    • Jill says

      April 9, 2019 at 10:37 pm

      Thank you so much, Eric. Jill

      Reply
  23. Jayne C says

    March 3, 2019 at 10:31 am

    Will this work if the roast is frozen or do you have to thaw the beef first?

    Reply
  24. Dean Voeks says

    February 22, 2019 at 4:28 am

    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.?

    Reply
    • Jill says

      February 22, 2019 at 4:40 pm

      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

      Reply
  25. Ed S says

    January 23, 2019 at 8:02 am

    5 stars
    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.

    Reply
  26. Paul Marasa says

    January 10, 2019 at 2:02 pm

    5 stars
    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.

    Reply
  27. Theresa T. Lamie says

    December 13, 2018 at 7:20 pm

    How would this be for prime rib roast?

    Reply
  28. Susan says

    December 12, 2018 at 6:02 pm

    5 stars
    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. ?

    Reply
  29. Dale says

    November 13, 2018 at 11:49 am

    5 stars
    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.

    Reply
    • Jill says

      November 13, 2018 at 1:03 pm

      Thank you, Dale. I am so glad you enjoyed this recipe. Jill

      Reply
  30. Janet says

    November 9, 2018 at 4:25 pm

    5 stars
    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!

    Reply
  31. Cathy says

    October 21, 2018 at 8:18 am

    5 stars
    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.

    Reply
    • Jill says

      October 21, 2018 at 11:57 am

      Thanks, Cathy! Keep enjoying. Jill

      Reply
  32. Annette says

    October 18, 2018 at 5:04 am

    5 stars
    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.

    Reply
    • Jill says

      October 18, 2018 at 11:10 am

      Thank you, Annette. I am glad you are enjoying my recipe. Jill

      Reply
  33. Juli says

    October 17, 2018 at 1:14 pm

    5 stars
    Keep warm – is it on low , medium or high setting? My instant pot has Keep Warm mode with this settings..

    Reply
  34. Kevin F says

    September 21, 2018 at 7:03 am

    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.

    Reply
    • Jill says

      September 21, 2018 at 10:21 am

      Hehehehe, Kevin, thank you for that last part. I am thrilled you enjoy my recipe!!!! Jill

      Reply
  35. Sandy says

    September 17, 2018 at 10:29 am

    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.

    Reply
    • Jill says

      September 17, 2018 at 11:54 am

      All info is on the recipe card. Jill

      Reply
  36. Mary says

    September 10, 2018 at 4:37 pm

    Do you think a sirloin tip roast would work for this?

    Reply
  37. Chung Wong says

    September 9, 2018 at 4:44 pm

    5 stars
    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?

    Reply
  38. Elisa carlin says

    September 3, 2018 at 6:22 am

    Can this be done with an eye roast that is frozen?

    Reply
    • Jill says

      September 3, 2018 at 9:35 pm

      I wouldn’t think so. Jill

      Reply
  39. Gayle Bell says

    August 26, 2018 at 12:37 pm

    5 stars
    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!

    Reply
    • Jill says

      August 26, 2018 at 7:38 pm

      Thank you so much, Gayle. I am glad you enjoyed the recipe. Jill

      Reply
  40. Samantha says

    August 15, 2018 at 4:06 am

    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?

    Reply
    • Jill says

      August 15, 2018 at 3:26 pm

      Samantha, I don’t use stove tops. Jill

      Reply
  41. Ellen Dunkley says

    August 14, 2018 at 2:57 pm

    5 stars
    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?

    Reply
  42. Ellen Dunkley says

    August 14, 2018 at 2:35 pm

    5 stars
    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?

    Reply
  43. Angela says

    July 26, 2018 at 8:09 am

    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!

    Reply
    • Jill says

      July 30, 2018 at 2:12 pm

      I suggest following the directions.

      Reply
      • Angela M Pirtle says

        August 10, 2018 at 8:09 pm

        Hi,
        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.

        Reply
        • Jill says

          August 10, 2018 at 8:41 pm

          That is not good advice for this recipe. I imagine the phone people really are not experts on recipes.

          Reply
          • Jharris says

            September 4, 2018 at 1:44 pm

            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.

          • Jill says

            September 4, 2018 at 6:57 pm

            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

  44. Linda Dikkema says

    July 23, 2018 at 6:30 am

    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?

    Reply
    • Jill says

      July 23, 2018 at 9:51 pm

      Yes, it would be salty due to the salt brine. Jill

      Reply
    • Charlotte says

      August 23, 2018 at 6:59 am

      5 stars
      I just left out the house seasoning and used reduced-sodium beef base and it wasn’t too salty!

      Reply
  45. Julie Royals Maples says

    July 8, 2018 at 12:51 pm

    Question, after 4 minuets, do you release the pressure ? I’m unsure of how this all works.

    Thank you in advance!

    Reply
    • Jill says

      July 8, 2018 at 7:26 pm

      Julie, please follow the directions in the recipe card, as that will show you exactly what to do. Jill

      Reply
      • Carley says

        July 27, 2018 at 9:05 am

        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.

        Reply
  46. Frances Quinn says

    July 6, 2018 at 11:31 am

    I have had this slicer for a couple of years and it is very reliable. I love it.

    Reply
  47. Michele says

    July 5, 2018 at 5:27 pm

    Can you do this without the wine?

    Reply
  48. Mary M says

    July 5, 2018 at 5:00 pm

    5 stars
    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.

    Reply
    • Jill says

      July 6, 2018 at 2:31 pm

      Hi Mary. Thank you so much for your comments. I am glad you enjoy this method for roast beef. Jill

      Reply
  49. Sherri Edman says

    June 27, 2018 at 3:08 pm

    5 stars
    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.

    Thanks!

    Reply
    • Jill says

      June 29, 2018 at 11:33 am

      So wonderful to hear!!!! Nothing like homemade roast beef sandwiches at a huge discount. Jill

      Reply
  50. Kelley says

    June 18, 2018 at 11:18 am

    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?

    Reply
    • Jill says

      June 19, 2018 at 1:05 am

      There is a turkey recipe on the blog. I am thrilled that you enjoy the deli roast beef. Jill

      Reply
  51. Heidi says

    June 9, 2018 at 5:32 pm

    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?

    Reply
    • Jill says

      June 9, 2018 at 9:02 pm

      Hi Heidi. I give alternate times in the recipe, but not for well done as it’s just not something I recommend. 🙂 Jill

      Reply
  52. Joanne Sawyer says

    June 6, 2018 at 5:58 am

    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?

    Reply
    • Jill says

      June 6, 2018 at 11:40 pm

      Check the temperature of the meat after 20 minutes. Jill

      Reply
  53. Theresa says

    May 5, 2018 at 2:46 am

    5 stars
    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!

    Reply
    • Jill says

      May 5, 2018 at 5:49 pm

      I am so glad you enjoyed the recipe! Jill

      Reply
  54. Jean W. says

    April 21, 2018 at 12:52 pm

    5 stars
    This came out ever so perfect .

    Reply
  55. Karen says

    April 15, 2018 at 3:29 pm

    5 stars
    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!

    Reply
  56. Lorie says

    April 12, 2018 at 5:13 pm

    5 stars
    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.

    Reply
    • Jill says

      April 25, 2018 at 1:12 pm

      Glad you enjoy the roast beef. Packaging up the beef with a bit of the liquid, does add some nice flavor. Jill

      Reply
  57. Donna says

    April 8, 2018 at 12:28 pm

    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!

    Reply
  58. Randy says

    March 30, 2018 at 3:59 am

    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

    Reply
  59. Bonnie says

    March 22, 2018 at 10:07 am

    5 stars
    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!

    Reply
  60. BarbH says

    March 10, 2018 at 4:22 pm

    5 stars
    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!

    Reply
    • Jill says

      March 11, 2018 at 2:37 am

      Thanks, Barb. I am glad you enjoyed this recipe. Jill

      Reply
  61. Arlene says

    March 9, 2018 at 12:48 pm

    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?
    Thanks.
    Arlene

    Reply
  62. bigapple134 says

    March 4, 2018 at 12:28 pm

    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!

    Reply
  63. Iris says

    February 19, 2018 at 3:00 pm

    You posted so many fabulous sounding recipes. I’d love to try more of them. Thanks for your ingenious recipes.

    Reply
  64. Midge says

    February 11, 2018 at 7:03 am

    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?

    Reply
    • Kim says

      March 3, 2018 at 7:03 pm

      The rice setting is usually low pressure and may work.

      Reply
    • Kathleen Killoran Touhill says

      January 2, 2019 at 5:46 pm

      5 stars
      On the power cooker XL the vegetable or soup setting is low pressure. I needed 6 min pressure for this recipe BTW

      Reply
      • Jill says

        January 2, 2019 at 6:04 pm

        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

        Reply
  65. Mary Benton says

    February 6, 2018 at 10:26 am

    Made this last night and it came out perfect – better than the last oven roast I made. This is a keeper!

    Reply
  66. Ginger Osann says

    February 1, 2018 at 5:58 pm

    5 stars
    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

    Reply
  67. Jutta Holden says

    January 31, 2018 at 4:59 am

    5 stars
    Turned out fantastic!
    Thank you so much!

    Reply
    • Jill says

      January 31, 2018 at 3:07 pm

      Yay, Jutta. So glad this was such a nice success for you. Jill

      Reply
  68. Mary Benton says

    January 29, 2018 at 5:01 am

    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!

    Reply
    • Jill says

      January 31, 2018 at 2:15 am

      No Asian flavor, just a bump of flavor. Jill

      Reply
  69. PattiAnn says

    January 26, 2018 at 9:47 am

    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.

    Reply
    • Buz says

      March 21, 2018 at 3:58 am

      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.

      Reply
      • Paula says

        November 13, 2018 at 7:48 am

        5 stars
        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!

        Reply
        • Jill says

          November 13, 2018 at 1:04 pm

          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

          Reply
    • PattiAnn says

      February 14, 2019 at 5:51 pm

      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.
      PattiAnn

      Reply
      • Jill says

        February 15, 2019 at 12:57 pm

        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

        Reply
      • Kirstin says

        March 20, 2019 at 10:17 am

        I’ve read to increase cooking time 15% for high altitude.

        Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome To My Kitchen

An image of Jill Selkowitz
Hi, I'm Jill, cooking enthusiast. Here you'll find top chef quality recipes with step by step photos and directions. More About Me

Memorial Day Recipes

Bottles of Shaved Ice Syrup on a Wooden Plank with Two Shaved Ice Cups

Instant Pot Shave Ice Syrup + Video…

White Round Bowl with Cauliflower Mock Potato Salad, garnished with red paprika and green scallions for color

Instant Pot Low Carb Cauliflower Potato…

Instant Pot Sesame Noodles

Instant Pot Sesame Noodles [Garlic Oil…

Pressure Cooker Black Eyed Peas Sprouted Brown Rice

Pressure Cooker Black Eyed Peas Sprouted…

Air Fryer

[facetwp facet="air_fryer"]

Instant Pot

[facetwp facet="instant_pot"]

Main

[facetwp facet="main"]

Popular

Instant Pot Greek Yogurt (Thick and…

Instant Pot New York Cheesecake #1 Best…

Instant Pot No Boil Yogurt [Cold Start…

Instant Pot No Knead Bread (Dutch Oven)…

Latest

Instant Pot Low Carb Wonton Soup [Recipe…

Sesame Garlic Noodles [w/Asian Flair]…

Instant Pot Low Carb UNStuffed Cabbage…

Brown Butter Honey Garlic Salmon…

Seasonal

Instant Pot Peppermint Milkshake…

Sesame Garlic Noodles [w/Asian Flair]…

Pressure Cooker Italian Meatballs in Red…

Japanese Hokkaido Milk Hotdog Buns…

Featured on:

About | Contact | Work With Me | Privacy Policy | Sitemap
Copyright ©2023, This Old Gal. All Rights Reserved.
45.3K shares