Multi Cooker Eye of Round RoastMulti Cooker Eye of Round Roast
Multi Cooker Eye of Round Roast

Multi Cooker Eye of Round Roast

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Recipe - Price Rite Marketplace Corporate
MultiCookerEyeofRoundRoast.jpg
Multi Cooker Eye of Round Roast
Prep Time15 Minutes
Servings8
Cook Time45 Minutes
Calories276
Ingredients
2 tablespoons steak seasoning
1 teaspoon fennel seeds
1 teaspoon orange zest
1 beef eye round roast (about 3 pounds)
1 tablespoon olive oil
2 garlic cloves, minced
1 cup beef broth
3/4 cup red cooking wine
2 tablespoons minced shallot
3 tablespoons unsalted butter
Directions

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.

 

Nutritional Information

  • 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

15 minutes
Prep Time
45 minutes
Cook Time
8
Servings
276
Calories

Shop Ingredients

Makes 8 servings
2 tablespoons steak seasoning
Badia Steak Seasoning Canadian Blend 6.5 oz
Badia Steak Seasoning Canadian Blend 6.5 oz
$3.49$0.54/oz
1 teaspoon fennel seeds
Not Available
1 teaspoon orange zest
Fresh Navel Orange, each
Fresh Navel Orange, each
$0.89
1 beef eye round roast (about 3 pounds)
Certified Angus Beef, Beef Eye Round Roast
Certified Angus Beef, Beef Eye Round Roast
$7.99 avg/ea$7.99/lb
1 tablespoon olive oil
Botticelli Cooking Extra Virgin Olive Oil, 67.6 fl oz
Botticelli Cooking Extra Virgin Olive Oil, 67.6 fl oz
$24.99$0.37/fl oz
2 garlic cloves, minced
Fresh Garlic
Fresh Garlic
$0.87 avg/ea$3.49/lb
1 cup beef broth
Swanson Beef Broth, 14.5 oz
Swanson Beef Broth, 14.5 oz
$0.99$0.07/oz
3/4 cup red cooking wine
Holland House Red Cooking Wine, 16 fl oz
Holland House Red Cooking Wine, 16 fl oz
$1.99$0.12/fl oz
2 tablespoons minced shallot
Fresh Shallot
Fresh Shallot
$1.50 avg/ea$0.25/oz
3 tablespoons unsalted butter
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
2 for $7.00
$3.50 was $3.99$3.50/lb

Nutritional Information

  • 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

Directions

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.