Serves 6
90 min
Instant Pot Roast Beef
Recipe GLPR3816f6a8132eaa
A classic French-inspired tender roast beef prepared quickly in the Instant Pot, infused with garlic, thyme, and a savory broth. The pressure cooking method yields a succulent, fall-apart roast perfect for a sophisticated main course.
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Ingredients
2 tablespoons olive oil
1 (2-pound) beef eye of round roast, about 2 1/2 inches thick
2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1 small yellow onion, halved
4 cloves garlic, crushed
4 sprigs fresh thyme
1 cup beef broth
2 teaspoons Worcestershire sauce
Directions
Season the beef roast generously on all sides with kosher salt and freshly ground black pepper. Allow to sit at room temperature for 10–15 minutes.
Set the Instant Pot to the sauté mode and heat the olive oil until shimmering. Working in batches if needed, sear the roast on all sides until golden brown, about 2–3 minutes per side. Remove the seared roast and set aside.
Add the halved onion and crushed garlic to the pot, stirring for about 30 seconds until fragrant. Deglaze the bottom of the pot with the beef broth, scraping up any flavorful browned bits.
Return the seared roast to the pot. Add the fresh thyme sprigs and Worcestershire sauce around the roast, nestling them into the broth.
Lock the lid in place and set the Instant Pot to high pressure for 60 minutes (for a 2-pound roast). The cooking time will depend on the thickness and desired doneness.
Once cooking is complete, allow the pressure to release naturally for 15 minutes, then carefully release any remaining pressure manually. The roast should reach an internal temperature of 145°F for medium-rare.
Carefully remove the roast from the pot and place on a cutting board. Let it rest for 5–10 minutes to retain its juices. Discard the onion halves and thyme sprigs, or keep them if desired. Taste the cooking liquid and adjust seasoning with additional salt and pepper as needed.
Slice the roast against the grain into desired thickness. Serve with the pan drippings spooned over the top.
