Multi Cooker Eye of Round Roast

1. In small bowl, stir steak seasoning, fennel seeds and orange zest; rub over all sides of roast, cover and refrigerate at least 2 hours or overnight

2. Preheat 5-quart Instant Pot on Sauté-Normal. Add oil and roast; cook 10 minutes or until starting to brown, turning occasionally. Remove roast. Place steam rack in Instant Pot; add garlic, broth, wine, shallot and roast. Place lid on Instant Pot and close pressure valve to seal; pressure cook on low 20 minutes. Quick release pressure; let stand 10 minutes or until internal temperature of roast reaches 135° for medium-rare. Transfer roast to cutting board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Remove rack from Instant Pot

3. Strain broth mixture through fine-mesh strainer; discard solids and return broth mixture to Instant Pot. Cook broth mixture on Sauté-More 15 minutes or until reduced by half; turn off Instant Pot and whisk in butter. Makes about 1 cup

4. Slice roast crosswise against the grain into 16 (1/4-inch-thick) slices; serve drizzled with sauce.

5. Chef Tip: If your Instant Pot did not come with a steam rack, use a heatproof trivet or flattened balls of foil.

• 11 g Total fat
• 5 g Saturated fat
• 103 mg Cholesterol
• 650 mg Sodium
• 1 g Carbohydrates
• 0 g Fiber
• 0 g Sugars
• 0 g Added sugars
• 37 g Protein