Source
r/instantpot•
SlanskyRex

Eye of Round Roast

I picked up an Eye of Round Roast this week and I'm excited to cook it in my IP tonight. I'm having a little trouble finding consistent recipe recommendations--it seems like eye of round shouldn't be treated the same as chuck roast. There aren't many IP recipes and they seem to vary a lot (one says to add the veggies halfway through pressure cooking so they don't get overdone... another says to pressure cook for 4 minutes then natural release for 90 minutes...). Does anyone have suggestions for pressure cooking an eye of round roast, or better yet, a recipe you've personally tried? My roast is about 2.5lb and I'll be cooking it with carrots, potatoes, and onions. Thank you!

Edit: I may use sweet potatoes if that makes a difference. Will depend on whether the golden potatoes in my pantry are still edible :P

Posted Mar 3, 2020, 10:02 PM UTC · edited

5423
crazyblackducky•

I did an eye of round, cooked it 13 minutes on high with a natural release. It was medium well, and I didn't do potatoes with it, but did use chicken stock, onions and carrots.

9
OrangeFont•

Next time try beef stock with the beef! It changes the flavor of the beef less!

2
crazyblackducky•

I did it so I could you the broth the next day in a stir fry, it was so good!

Gonna try beef broth next time

1
SlanskyRexOP•

Thanks!

1
Lost_and_fading•

I’ve cooked eye of round in the instant pot a few times. Started by rubbing it salt and wrapping in it Saran Wrap and putting in the fridge either over night or as long as I had. Remove wrap and wash it off or it’ll be super salty. Season it how you’d like. I mix my seasonings with a bit of olive oil to make like a paste. Rub the roar down with your seasonings. Set the instant pot to sauté on high and once it’s ready sear the meat on all sides to form a crust. Remove the roast and add broth or red wine whatever you’d like to deglaze the bottom. If you wanna make gravy out of the broth or wine I recommend throwing some onion and mince garlic in too. Place the wire rack in and place your roast on it fat side up. Pressure cook on low for 4 mins and natural release for about 40 mins then do a quick release and check the temp. If it’s not put the lid back on and the pressure will build again and leave it for a little while longer till it’s done to your liking.

6
SlanskyRexOP•

This is so helpful, thank you! Would you adjust the time at all for a 2lb roast? I'm surprised how small this guy is.

1
Lost_and_fading•

The times I gave cooks it to a really pink medium I’m not too sure you could always quick release after 20 mins and check the temp

2
renee9878•

I've been wanting to do a roast in my IP for a while now but I've been hesitant for the same reasons you listed - following! I tried to do oxtail once with potatoes and carrots, but Veggies were mushy. Almost wonder if its better doing them separate?

5
Anhyzer31290•

My trick for vegetables is to wrap them In aluminum foil and put them on top of my roast in my IP. By doing it this way, it protects them from all the pressure and steam and whatever else goes on when the lid is closed. The veggies may not get the full flavor of the roast from being wrapped up like that but they have a good consistency. I am 2 for 2 on making roast this way and I've had people tell me it is the best roast they have ever had both times.

9
doublesecretprobatio•

By doing it this way, it protects them from all the pressure and steam and whatever else goes on when the lid is closed

it keeps them from being moved around by the roiling liquid and breaking down. you can't protect something from pressure inside a pressure cooker.

2
Anhyzer31290•

You may be right. I thought it just kept the magic IP imps off of them. I can definitely see the boiling liquid agitating and softening the veggies up.

1
SlanskyRexOP•

Separate is certainly an option. I have been loving chunky roasted onions lately. But there's nothing better than veggies cooked right in the jus as the roast roasts... I'd be open to a 2-step process, like 10 min of meat only cooking and then 4-5 min with veggies added. I'll report back with my results after tonight!

5
renee9878•

Cool! Good Luck!

2
el_smurfo•

I always do meat first for stews and braises, then release and add veg for 2 minutes.

2
lurcher2020•

So do you get the IP up to pressure again in this case?

3
el_smurfo•

Yes

2
miles2912•

Once you put it in the IP its a steam. Not a roast :)

1
[deleted]•

[deleted]

5
whateva1•

I know this isn't helpful but I've always hated eye of round. It's the only cut of meat I actively dislike. The only good thing I think of for that cut is jerky. I'd only use low and slow cuts for the instant pot but that's just my preference.

2
BreakfastBeerz•

Its also works fine to thinly slice and use for sandwiches like philly cheesesteak or french dips... But, its much quicker and better tasting to do stove top in a skillet.

Can't see myself ever cooking a round in an IP

1
whateva1•

Very true.

1
AlbinoGiraffes•

I wrap my veggies in foil and place them on top of the roast, they aren’t as mushy and retain whatever seasoning you put on them too. Hope that helps with the veggie part at least!

1
SlanskyRexOP•

That's a fantastic idea!

1
TigerEyess•

I frequently use eye of round for beef dip sandwiches, done on the slow cooker setting:

  • 1 eye of round roast - FROZEN
  • 4.5 cups water
  • 3/4 cup soy sauce
  • 1 pkt onion soup mix
  • 3 bay leaves
  • 3 garlic cloves - lightly crushed

Put all ingredients in the IP, including the roast FROZEN (convenient if you forget to defrost your roast, lol) and slow cook for 8-10 hours on medium.

Serve on warm buttered rolls with the pot liquid as au jus.

Strained leftovers of the au jus can be saved to be used later as soup or gravy base.

1