Ingredients

The following ingredients have 8 Servings
  • 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
  • 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

Instruction

  • 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.