Eye of Round is really a tough piece of meat. It’s also an excellent cut of beef for your Instant Pot. Unlike other cuts of beef, the Eye of Round will hold its shape and not fall apart under pressure. (Yes, pun intended).
My guys will eat just about anything I put in front of them. Hubby, with his deep Mid-Western Roots, is a real meat and potato kind of guy. Once upon a time, any roast was reserved for weekends, when I had the time to prepare a long-cook meal. After I retired, meal planning and long cooks became a seasonal thing. There was Event Busy Season and Even Slow Season. Both my guys work in the Event Industry. During the Event Slow Season, we could enjoy an Oven Pot Roast or Slow-Cooker Roast mid-week. Why during Event Slow Season? When things are hopping in the Event Industry, hours are long and there’s no telling when you’ll be done for the day. You’d be amazed as to what goes on behind the scenes of weddings, graduations, and big events. Attention to detail is everything.
Sure, right now things are super slow. But if it were busy, the beauty of having an Instant Pot is that even something like an Eye of Round Roast cooks up in reasonable time. I love my Instant Pot, it transforms just about any supper into a mid-week meal. For this roast, just add to this some mashed potatoes, and you are set.
Eye of Round with Onions, Carrots and Drip Gravy
2 1/2 lbs Eye of Round Roast
Himalayan Pink Salt to taste
Black Pepper to taste
Roasted Garlic Powder to taste
6 whole Carrots
1 whole Yellow Onion
2 Garlic Clove
2 tablespoons Olive Oil
1 cup Beef Stock
About thirty-minutes before cooking the roast, take it out of the refrigerator so it can come to room temperature. Season the roast all over with salt, pepper, and garlic powder.
While the roast comes to room temperature, peel and cut the carrots into 2-inch chunks. Set aside. Peel the onion, cutting into thick rings. Break apart and set aside. Peel and finely mince the garlic. Set aside.
When the roast has reached room temperature, put the oil in the Instant Pot liner and press the sauté setting. Sear the roast on all sides, remove and set aside. Deglaze the liner with the beef stock.
Turn off the Instant Pot and add vegetables to the bottom of the pot. Put the roast on top of the vegetables, fat side up. Put on the lid and seal the vent.
Cook on manual Pressure Cooker for 25 minutes. Let sit to naturally depressurize for 10 minutes before venting.
Remove roast and vegetables from pot, cover and let rest while the gray is made.
When ready, slice the roast and serve with all the trimmings.
1 cup Drippings from Pot
1/2 cup Beef Stock
2 tablespoons Butter
2 tablespoons Flour
In a 2-cup measuring cup, strain drippings from the instant pot. Add beef stock to measure 2 cups. Set aside.
Melt butter in a saucepan over medium heat. Add flour, cook for 2 to 3 minutes to create a light roux.
Slowly add beef stock mixtures, whisking constantly until smooth. Continue to cook until gravy thickens. Serve immediately with the roast and vegetables.
This gravy is equally delicious over creamy mashed potatoes.