3 Succulent Eye of Round Roast Pressure Cooker Recipes

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Eye of round is a very lean cut of beef that looks like tenderloin but is not as tender. It is perfectly suited to long, slow cooking methods and is ideal for the pressure cooker too. This roast is often what you get at the deli when buying “sliced roast beef”.

Eye of Round Roast Pressure Cooker Recipe

We’re going to give you three recipes to try in your pressure cooker that all use this inexpensive beef cut.

1. Simple Eye of the Round Roast

Ingredients

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Pompeian Smooth Extra Virgin Olive Oil, First Cold Pressed, Mild and Delicate Flavor, Perfect for Sauteing & Stir-Frying, Naturally Gluten Free, Non-Allergenic, Non-GMO, 68 Fl Oz, Single Bottle

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• 1 cup of water
• 1 eye of the round roast
• Himalayan salt to taste
• Pepper to taste
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 6 carrots, peeled and cut into chunks
• 1 onion, peeled and sliced
• 1 tablespoon minced garlic

Directions

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1. About 1 hour before cooking the roast, take it out of the fridge so it can come to room temperature.
2. Season the roast generously all over with salt, pepper, and garlic powder.
3. When the meat is at room temperature, pour oil into the pressure cooker and then press the “sauté” option.
4. Sear the roast well on all sides, then deglaze it with the cup of water.
5. After that, turn off the pressure cooker and add the veggies and garlic.
6. Put the roast carefully on top – fat side up.
7. Place the lid on and then seal the vent properly.
8. Cook on “manual” for 25 minutes or more, depending on the size of the roast.
9. Let it sit for 15 minutes before carefully venting. The internal heat should be around 140˚F.
10. Slice and enjoy hot with mashed potatoes or as cold meat with pickles.

2. Eye of the Round Roast with Vegetables

Ingredients

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Kitchen Accomplice Reduced Sodium Beef Broth Concentrate, 12 Ounce (Pack of 1)

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• 1 tablespoon all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• 3.5-pound eye of the round roast
• 6 Yukon Gold potatoes, peeled and quartered
• 2 carrots, peeled and cut into chunks
• 2 stalks celery, washed and cut into 1-inch pieces
• 2 sweet onions, peeled and quartered
• 1 cup of beef broth
• 1 cup Marsala wine or other sweet wine
• 1 tablespoon dry beef gravy mix

Directions

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1. Mix the flour, paprika, oregano, garlic powder, onion powder, salt, and black pepper in a small bowl. Rub the mixture over the roast.
2. Lay the carrots, potatoes, onions, and celery at the bottom of your pressure cooker.
3. Place roast on top of the vegetables.
4. Mix the Marsala wine and beef broth, and pour over the meat and vegetables.
5. Put the cooker lid on. Bring cooker up to full pressure and cook on “Low” for about 30 minutes.
6. Use the quick-release method to release the pressure.
7. Strain the liquid into a small pot and then whisk in the gravy mix, heating on the stovetop until it has thickened.
8. Slice the meat and serve on a platter with the potatoes and vegetables. Serve the gravy in a jug next to it.

3. Apricot Marinated Eye of the Round Pot Roast

Ingredients

• 2 tablespoons vegetable oil
• 1 cup of heavy cream
• Salt and pepper
• 3 cups of beef broth
• 1 tablespoon apple cider vinegar
• 1 cup of apricot preserves
• 1 teaspoon sea salt
• 1 onion, peeled and finely chopped
• 1 carrot, peeled and finely chopped
• 3 teaspoons pickling spice
• 4-pound eye of the round roast

Directions

1. To make the marinade, use a saucepan over a medium-high temperature. Combine the beef broth, vinegar, apricot preserves, salt, onion, carrot, and pickling spice.
2. Stir them together and then bring to a boil.
3. Remove it from the heat, cover, and refrigerate until thoroughly chilled.
4. Put the roast into a ceramic dish, then pour the chilled marinade over the meat. Cover and refrigerate it for up to 24 hours, turning once or twice so that the marinade touches all sides of the meat.
5. When you are ready to cook, put the meat with marinade into your pressure cooker.
6. Cook on high pressure for an hour then allow the pressure to naturally release. Check your roast. If it needs longer, give it an extra 15 minutes.
7. Remove the meat and stir the cream into the juices to make a sauce.
8. If you want your roast to cook and tenderize quicker, cut it into 2 pieces before marinating.

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