How to make Eye of Round Roast in the Instant Pot (great for stir fry, sandwiches or nachos!!!)
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- Опубліковано 2 чер 2021
- Order the 365 Days of Pressure Cooking Cookbook: www.365daysofcrockpot.com/ord... Eye of round roast is lean and is high in protein. It fairly inexpensive too! You can cook eye or round roast in the Instant Pot. Slice it thin and serve it in stir fry, on sandwiches (think French dip!) or beef nachos! There are so many great ways to use this cut of of beef.
How to make eye of round roast in the Instant Pot:
1. Pat roast dry with paper towels. Press kosher salt and pepper into the meat on all sides.
2. Turn Instant Pot to sauté setting. When display says HOT add in the oil and swirl it around. Place roast into Instant Pot and let brown on one side for 5 minutes and then turn over and brown for another 5 minutes. Move the roast out of the pot. Pour broth into pot and scrape bottom of pot so that nothing is sticking. Add the roast back into the pot.
3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes. When time is up let pot sit for 25 minutes (yes 25 minutes). Remove the lid. Place meat on a cutting board and let rest for 5-10 minutes.
4. Use a serrated bread knife (or electric knife) to carve meat as thin as possible (against the grain).
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I tweak a lot of your recipes. Would you believe I’ve lost 18 pounds in 3 weeks? Many of your recipes comply with Slimming World which is based in the UK. Thank you for your recipes! They all work. Delicious!!!! I’m from Florida.
I love your recipes! I bought your cookbook and love it! I just brought home an eye of round roast that I usually do in the oven but will try this! I work for an old fashion meat market so I had mine cut fresh. I always leave the fat cap on this cut. After it is done I remove it. After Browning cook fat side up. It really helps this lean cut of meat to retain moisture. It doesn't add a whole lot of fat calories if you discard it but makes a huge difference in the flavor.
I have used your method on beef & pork roasts...they came out perfect - Thanks! (and soo easy),
I was literally looking for a recipe for this when this video popped in!! Awesome!! ☺️
WOO HOO!!!!
Thank you!! I have learned so much from watching your videos! I've got brave and tried some of your Instant Pot recipes and it came out AMAZING!! Please, keep it up and looking forward to seeing more videos!!
Thanks so much Neal!!
Tried this today, Amazing!!! I've cooked this cut for years in the oven with just salt, pepper, and an onion and love it but it's even better this method and so quick. Meat came out perfect!!
Thank you!!!!!
So glad to hear it! Thanks Michael!
Love you!!! Thanks for this recipe!
I loved this video. First one I watched if yours. I like how it is straightforward and I can follow right along with you while I make what you’re making. How long should it cook for a more well done roast?
I'm lovin' it. Going to make one tonight.
Thank you for the recepie, I'll make it today.
Looks so good .
Thanks!
Great video, thanks Karen, I love pot roast.
Thanks Barbara!
I love the way you get to the point of the recipe. Very little extraneous talking. More cooking information. It’s great.
Going to try this tonight. My local shop had eye of round roasts on sale for bogo free. Can't beat that deal.
I've made this exact one from your help. I am currently on wait 35 mins. Yehaw. Gonna eat some good stuff.
Great video and recipe! Short, sweet, to the point. Did a Costco 3lb eye of round and added a few sprigs of fresh rosemary and whole garlic cloves. 5 minutes on high, let it set for 25+ minutes and had the most tasty and tender medium roast 😋
Happy to be here!!!
Can you please make more soup recipes? Thank you!!!((:
Hi there! Nice video! How would you cook the eye round when it comes in steak size pieces instead of whole ? Thanks
Came out great for me with a couple tweaks. I seared for about 6:30 minutes per side, used a carton of broth (4 cups), put a quarter cup of horseradish on top of the eye roast (adds flavor and tenderizes) and let it stand for 20 minutes after cooking. Also, I threw in a bag of baby carrots, which cooked perfectly. I would have additionally put in some small potatoes if I had some. Instead, for my second side I made some Bob Evan’s mashed potatoes. It was a delicious meal. Thanks for the recipe.
Perfect timing! Our local market has Eye of Round roast on a good sale and I was searching for a keto friendly way to fix it! Thanks so much
Oh awesome!!! Serve over spinach with a keto friendly dressing!
I would love to see you make Sauer Braten cannot make it like my mother did never turns out right even turning every day for 3 days
great, I was looking for the time to get a medium doneness!! Eye rounds are made for slicing for sandwiches. It is not meant to be a pot roast or to have that fall-a-part kind of texture
So is the eye of round tender when you cook it for such a short time in the insta pot ?
I know this channel mainly focuses on instant pot recipes, but I was wondering would it be possible if you could do some air fryer recipes as well? BTW I really like your videos and your website keep up the good work.
Good idea! I will do it!
Looks very good.
It is!
Please, I just want to know if you start the frozen roast with water in the pot? It makes sense you would, but I don't know anything about this pot. Is it 30 minutes per pound to cook a roast, regardless of thickness?
Thank you for so many great recipes! I "discovered" roasts as a way to beat the stewing beef prices. I used a sirloin tip roast, cut it into 3 pieces, froze 2 after vacuum sealing them and voila, I can make stew in portions that make sense to me. I have been cooking chicken breasts and shredding them lately. Great for stir fry's and salads! How do I cook beef so I can easily shred it?
Chuck roast or rump roast are probably your best bets for shredding. You'll need a long pressure cook time. 60-90 minutes with a natural pressure release.
There are only 2 of us in my family. We have small 4 lb Instpot. How do we reduce recipes to make them work in it??
Hi Karen. I’d like to order your cook book. Is there an estimated time frame when it’ll be back in stock? Thanks 😊
It will be available on Wednesday
@@karenbellessapeterse Yay! I’ll be ordering. Thanks!
How can I cook a shoulder "roast" of 2 pounds that is frozen? Do I need to add water to it? I am sure you probably due since it is on pressure cooker, but I do not know how to begin to cook one. Please.
I want my roast sliced thicker and pinker. Would I depressurize quickly instead of letting it sit for 25 minutes?????
First let me say Ive had plenty of practice with pressure cookers started out with the old rattle top cooker which I loved and still have. So I have two cut sizeable pieces of eye of round steak. I followed your method to the T, but the finished product wasnt exactly what I expected. I ate one steak, put the other steak back in the pressure cooker for another 10 minutes,, and I have to say that was much better and more tender.
Thats the good thing about pressure cookers , it will make even a bad cut of meat tender. So theres no excuse for a non tender meat coming out of a pressure cooker, if so youve done something wrong.
I’m not sure what you are saying about after five minutes cooking in pressure cooker then sit for 25 minutes. Are you leaving it on warm for 25 minutes or just sitting on off for 25 minutes?
What is the size of the roast?
I like my instapot with the handles on the pot!!
Whats a blog???
wondering why you only seared the roast on 2 sides?
How about easy summer side dishes?
Love this idea!
Does it matter what size roast you use? What size did you use?
My roast was just over 2 pounds. It won't matter too much as long as it's not thicker. Pressure cooking time is determined by thickness in meats.
What if Roast is frozen, do you treat it differently?
I haven't tried this particular recipe with frozen roast. It would definitely need a longer cooking time than 5 minutes. I can't say for sure how many more minutes. I would start with 15 minutes and go from there.
Mmmmmm😋
Confused as to why my Instant Pot cookbook says a 2.5 lb eye roast takes 50 minutes high pressure? Such a big difference compared to your recipe. I also have read rule of thumb is 20 minutes per pound of meat? Help!
Hope you've had some tries and came out well for you.
I just done a topside/top round tonight, joint with 1.9kgs (nr 4lbs) done quite similar to the video except cooking times and got a fantasticly tender joint.
Method: Dried then sealed on all 4 sides and reserved. Added oil and sauted 2 onions. Added 75ml madeira wine, 5 whole garlic peeled cloves , 2 bay leaves, 7 peppercorns and 1 cup beef stock (boiling water and 2 knorr cubes). Placed trivet and sat the joint on top. Covered and set to 60 minutes at high pressure (and keep warm setting) plus 20 minutes for natural slow pressure release (less than 10 minutes its likely becomes tough as juices are literally squeezed out of the joint). Then rested for 20 minutes wrapped in foil in warm oven.
For gravy, placed it in a tall jug, waited a couple of minutes for fat to rise and scooped out most of it (don't have one of those fat remover gizmos), took out the garlic and bay leaves. Then blended with hand blender and flavour was excellent. Added juices from beef resting. Thickened the "cheaters way" with onion gravy granules as didn't bother to make a roux or using cornstarch, gladly flavour remained same.
Cut the beef in quite thin slices for meal plus thin slices for sandwiches tomorrow. It all went down a treat to everyone. HTH anyone.
it`s raw try 1 hour 😉
I need yoy
Isnt it tough? Ive alway found of eye hard to chew. Maybe have it what looks like med rare helps and very thin slices helps
Yes the thin slices help!
What is the difference between this round roast and the pot roast that takes an hour to cook?
Thanks
My question exactly. 5 minutes? Whuuuut?
@@mjdailamy4550 ya, i am wanting to cook this tomorrow and am worried. 5 mins? makes no sense. she does not answer that in any other comments. what did you figure out?
You never mentioned how many minutes per pound!
It looks delicious 😋. How many pounds is that? Does it make a difference?
My roast was just over 2 pounds. It won't matter too much as long as it's not thicker. Pressure cooking time is determined by thickness in meats.
Mine is a bit thicker a little less than 4 lbs… maybe cook for 15 min???
@@lindawatson1779 thank you, i have the same question
I Followed this recipe & mine was tough, & it rested for 25 Minutes, it was 1.49lb in a 3 quart Instant Pot pressure cooker by it's self ? ? ? What did I do wrong ? ? ?
My eye of round was terrible followed the directions. We must get a poorer grade of eye of round was choice. So tough it was impossible to cut and I have very very sharp Japanese knives . I hone them before every use. I ended up putting it in the bréville food processor. This one was a miss for me.
Oh shoot! That is so strange. Mine was great!
Mine didn't go well either. My roast was from an Angus steer raised right here on our farm. This is not the first cut I've prepared from this particular animal, but it is the first one that turned out less than desirable. I had to mince it and made something like beef stroganoff with it just so it wouldn't go to waste. I'm not sure exactly why it turned out so poor; I'm assuming it was the short cooking time. I would like to hear more from others who actually did try the recipe. Hopefully it was just a fluke. I've had my instant pot for a few years now, but mostly just used it for making yogurt. I've finally starting to really enjoy making meals in it, but this one just didn't work out for me.
It couldn't get any easier than that could it?
It's pretty easy!
No. This will come out like shoe leather. 5 minutes pressure then 120+/- minutes on keep warm and that will sustain a lower pressure at which it will cook and become tender yet not fall apart into fibers.
Karen, would cooking the meat longer take the pink out? My husband will not eat pink. 😔
He won't eat the pink🤣🤣🤣🤣
For some reason youtube is blocking you from me
hmmm weird!
5 minutes only for this tough meat? I don't get it
I tried it and actually it's the only way, or it would be either overcooked mushy or too tough. Who knew!
did you cook 5 mins and natural release 25? i am going this tomorrow. 2.5 lb roast
Magico
@@ScottAReid that's exactly what I did and it was like chewing on a tire
MKes no sence cook 5 min then cook 25 min how about just cook 30 min to start with
After pressure cooking meat, the steam needs to come out slowly, also said naturally. Anything less than 10 minutes and as the pressure quickly comes out, the juices also get squeezed out of a joint. Here, also serves to keep cooking.
I've never done so little time with a lean piece like eye of round so not sure how it ends up. If you had a sirloin joint, Im sure the above times would be grand tender result.
I know with top round, I'd cook with the usual 30 minutes per kilo recommendation plus a 15-20 minutes slow release. Today's 1.9kgs joint took 55 minutes plus 20 slow release (with keep warm on) which meant lots of flexibility and guaranteed not to overcook. Only saved maybe 15-20 minutes compared to oven, but I didn't have to baste or check times for piece to come out to avoid overcooking. And to me here is where IP excels.
Hmm, nope mine came out a tight piece of leather, did every step you did