Yes, it possible to make a Deli Style Roast Beef Slices using your Instant Pot or Pressure Cooker with my Fool Proof Pressure Cooker Roast Beef method. Naturally Low Carb, Keto, Whole 30, Slimming World, Weight Watchers, Paleo.
Pressure Cooker Roast Beef
Yes, folks, it can be done in an Instant Pot 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?
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.
Can I Cook Roast Beef in an Instant Pot or Pressure Cooker?
Yes you 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 or a Rump Roast.
I prefer the Eye of Round. 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.
You will only need a few ingredients:
- Eye of Round or Bottom Round
- Beef Broth
- Shaoxing Wine
- Kosher Salt
- My Olive Oil Seasoned Rub – see below
- Fresh Garlic
- Bay Leaf
- Fish Sauce
It won’t taste salty after cooking; I promise.
Place the Roast in refrigerator for at least one hour. Overnight is fine!
The Kosher Salt will help to break down proteins, which in turn will ensure a very juice piece of meat.
Whisk together the Olive Oil Rub.
What is in the Olive Oil Rub?
- Extra Virgin Olive Oil
- Freshly Ground Black Pepper
- Granulated Garlic
- Ground Mustard
- TOG House Seasoning
- Beef Base – optional
These ingredients are just a suggestion and a flavor combo that I 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 best method of cooking a Roast Beef in your Instant Pot or Pressure Cooker.
That being said, I hope you do try this recipe using my suggested ingredients. It really is fabulous.
Remove the plastic wrap and massage the Olive Oil Seasoned Rub into the Eye of Round.
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 Eye of Round, make sure to fully heat your Instant Pot or Pressure Cooker.
Start with the Fat Cap side into a very hot cooking pot.
I’m using the regular Saute/Browning setting on my Instant Pot or Pressure Cooker and all it needs is about 10 seconds on each side.
If your Instant Pot or Pressure Cooker does not get super hot, use your judgement, but make sure you don’t over cook the Beef.
You just want a slight Brown color on all sides. You may still see some raw areas.
Add a dry red wine first and any stuck on bits will loosen right up.
If you don’t have red wine, Shaoxing Wine will also works well.
Since posting this recipe post, I have made this recipe a dozen or more times.
I really love it with the Shaoxing Wine.
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.
Return the Eye of Round to the cooking pot and place it on a Short Legged Trivet.
Toss in some Fresh Garlic Cloves, if you like. (Garlic is already in White Wine below Trivet).
The meat is also browned for only 10 seconds. The above photo was browned too much.
The actual Pressure Cook time is super short and then the meat will cook slow and long on the Keep Warm mode.
If you have a second Instant Pot or Pressure Cooker, you might want to make a batch of my Pressure Cooker Summer Picnic Potato Salad, to go along with this Pressure Cooker Roast Beef.
The Pressure Cooker Roast Beef cooks slow and low.
My personal preference is 115 degrees, which I can achieve at 80 minutes, using a 3 to 3.25 pound Eye of Round.
For Medium Rare, 125 degrees is good, as the Roast will continue to cook as it rests.
You will need to adjust your timing for a larger size Roast.
Remember, the Eye of Round Roast will continue to cook, after it has been removed from the Instant Pot or Pressure Cooker.
Before slicing the Eye of Round Beef Roast, cover it and let it rest for at least 15 minutes.
The juices will redistribute throughout the Beef.
****Update – since the posting of this recipe, we have made it many times and have since purchased a Chef’sChoice Food Slicer for a great price. We can now cut the Instant Pot Pressure Cooker Roast Beef slices, paper thin!!! Below is a photo and 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’sChoice Food Slicer will slice your bread perfectly!
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.
*** One more update before getting to the recipe card. Get this Country Bob’s Steak Sauce now! Marinate the beef over night and then add the salt crust while the pot is heating. Continue on with the recipe, using the soaking marinade, along with the Shaoxing as the liquid. But in the meantime, follow the below written instructions.
Kitchen Equipment and Essentials
- Instant Pot DUO Plus 60
- 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
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Alton Brown Salt Box
- Eukein Electric Pepper Mill
- 6 oz Porcelain Ramekins
- 3 ounce Porcelain Dipping/Condiment Bowls
- John Boos Maple Cutting Board with Groove
- Stainless Steel Tall/Short Trivet & Egg Cooker Set
- Chef’sChoice Food Slicer
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Here is the handy printable recipe:
Yes, it possible to make a Deli Style Roast Beef Slices using your Instant Pot or Pressure Cooker with my Fool Proof Pressure Cooker Roast Beef method.
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 Pressure cooker 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 10 seconds and remove Roast to a plate.
Pour Dry Sherry or Shaoxing Wine into cooking pot. Add Beef Base, Water, Garlic Cloves and Bay Leaf.
Place short legged Trivet into cooking pot and place Roast on top.
Lock on Lid and close Pressure Valve. Cook at Low Pressure for 4 minutes. When Beep sounds, wait 60-80 minutes (pot should remain on Keep Warm) and check temperature. Size and shape of meat matters and you can always put back the Lid and check after 5-10 minutes.
So, remove lid and quickly check temperature. If Roast is not at 115-120 degrees (rare), replace Lid and let set for another 5 minutes. For Medium Rare, temperature should be 125 degrees.
Remove Roast from cooking pot and cover with foil for at 15-20 minutes before slicing. For optimal results, place in refrigerator overnight before slicing. Slice paper thin and use for sandwiches.
The Roast will continue cooking after it is removed to a plate.
Cooking time is for a 3 pound Eye of Round Roast or Bottom Round.
Add 10 minutes 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 60 minutes.
Alternative Recipe Ingredients
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.