Instant Pot Roast Beef

Easy, no fuss and only a few ingredients. Added a teaspoon of whole grain Mustard

The recipe is flexible enough using the Instant Pot warm function to get the roast to the temperature desired. We cooked a 7 pound roast for 4 minutes, natural release, then kept it on warm until the internal temp reached our desired doneness which took about 40 minutes.

Delicious! Don't forget to salt generously the day before, and also to take it out of the fridge an hour before so that the center can cook evenly. Personal notes: the gigantic eye of round from Costco had to sit on "Keep Warm" for 1 hour and 15 minutes in my case! I also cooked it in two batches and am making a note for myself that I like it better the second time around when I removed it to rest at 133 degrees (still very red), rather than 120 degrees (meat lacked firmness and was difficult to make nice slices).

Ours was a little thick. I let it natural release with instant pot set to keep warm for over an hour. Then I removed it from the pot and wrapped it in tin foil to let is rest for 15 mins. So delicious and tender. It sliced up really well

Loved that there was a recipe to make a gravy for it too!

Cook 45 mins natural release

Came out really good!

In the oven I tend to overcook it but not in the instant pot!