Instant Pot Eye of Round Roast Beef

Despite the tempting price, you've probably passed this round roast beef at the butcher shop more times than you can count... but no more than that; now you know exactly what to do with it. This simple instant pot recipe turns what is usually considered a less desirable piece of meat into a juicy, perfectly roasted roast beef with a very savory sauce. You can serve it simply on top of puff or puffy rice, or spread the tender beef on warm rolls and serve with a juicy dip sauce. Salt the beef and leave it uncovered in the refrigerator (for at least one hour, but as long as possible) - the key to achieving an unsurpassed taste. This stage allows the meat to release moisture from the surface, which ensures optimal browning on the outside, and gives time for the salt to actually penetrate the meat. In addition, to ensure maximum tenderness, it is necessary to allow the cooked roast to settle well. In that case, this is a great quick recipe, especially for a light — and inexpensive-treat. Prepare the round eyes in instant pots the day before, refrigerate them overnight (this will preserve the savory juice and make it much easier to cut into thin slices), slice them, and then put them out with the warmed sauce and all your favorite side dishes for making a roast beef sandwich bar.
Put the instant pot to simmer on high heat; let it warm up for 1-2 minutes. Transfer the roast to an instant pot.Cook, turning to brown on all sides, about 1 minute on each side. Transfer the sauteed meat to a plate. Cancel the cell mode.Combine the sherry, water, fish sauce, and beef base in a small bowl; add to the instant pot, stirring to combine with the pot roast filling. Add garlic, thyme and bay leaf. Place a steaming rack in the instant pot; place the roast on the rack. Close the lid on the instant pot and the outlet valve. Put it on low pressure for 5 minutes, making sure that the "Keep warm" mode is also turned on. Click Start.After the 5-minute timer exposure time has elapsed, do not release the pressure. Allow to cool for 35-40 minutes. After the specified time has elapsed, gently release steam and open the Instant Pot. Insert a thermometer into the thickest part of the roast to check the temperature (115 ° F to 120 ° F for roast, 125 ° F for medium roast, or 130 ° F for medium). If the desired degree of roasting is not reached, replace and close the lid, add 8 minutes to the "Keep warm" mode and check again.Transfer the roast to a cutting board and leave for at least 20 minutes to 1 hour before slicing it into thin slices.Prepare the sauce: pour the fried minced meat through a mesh sieve into a bowl; remove any dry residue. Rinse the liner and return it to the base. Add the beef stock and flour to the filling and beat until smooth; add to the instant pot. Set the saute mode to medium heat. Cook, whisking occasionally, until the sauce is slightly thickened, about 5 minutes. Add salt and pepper to taste. Serve beef on sliced French bread with horseradish mayonnaise and Swiss cheese. Dip in the Au Jus sauce.