Instant Pot Eye of Round Roast Beef. YES!! It can be done with your pressure cooker. It is done quickly and it is RARE just like roast beef from the Deli.
This eye of round that I cooked in the pressure cooker is also Keto, Whole 30, Weight Watchers, and Paleo friendly.
Instant Pot Eye of Round Roast
Great for sandwiches, snacks, and salads too. It is so fresh and delicious and there are no unhealthy ingredients in this roast beef at all. Basically, it is the seasonings and a little bit of olive oil. The beef Eye round roast Instant Pot version is so good.
Jump to:
- Instant Pot Eye of Round Roast
- How to Cook Eye of Round Roast in the Instant Pot
- Ingredients that you will need to make Instant Pot Rare Roast Beef
- Temperature for Rare Roast Beef
- How to Serve Eye of Round?
- Roast Beef Meat Storage in the Fridge
- Kitchen Essentials Equipment
- Instant Pot Roast Beef RARE (Deli Style)
This roast is pink and delicious from end to end. This is better than anything that you can get at your local delicatessen or supermarket. Not only that when you make it yourself not only do you control what goes into the roast but making it yourself is so much more inexpensive.
At the time that I am writing this post, Roast Beef at the Deli is $14.99 per pound for Boars Head beef. Why not make it yourself? It’s easy to make this roast beef in the pressure cooker. It doesn’t matter which one you have.
This works in the Instant Pot. It will work in the Mealthy Multipot, and the Ninja Foodi as well. This recipe is NOT for the slow cooker.
This beef eye of round Instant Pot recipe is meant to be cooked on LOW PRESSURE. Do not cook using high pressure.
How to Cook Eye of Round Roast in the Instant Pot
First off let me say cooking this roast in the pressure cooker is easy to do. The cut of beef that I used in this recipe was Eye of Round Roast Beef. It is lean enough and priced right and perfect for making sandwiches. You can also use Top Round Roast Beef or Bottom Round Roast Beef but I have found that this is my favorite cut of meat for making deli-style roast beef in the Instant Pot.
Ingredients that you will need to make Instant Pot Rare Roast Beef
Note: Print the Recipe from the RECIPE CARD at the bottom of the Post
- Eye of Round Roast
- Italian Seasoning
- Kosher Salt
- Pepper
- Beef Broth or Chicken Broth
- Olive Oil
- Bay Leaf
- Red Wine (Optional)
This is what an Eye of Round Beef Roast looks like. This is NOT a chuck roast. The first thing that I do when I cook one of these is make up a seasoning blend for the roast beef.
My seasoning blend consists of Italian seasoning, salt and pepper, and a little bit of olive oil. Any seasonings you like can be added to the mix. If you want a garlic bite add some garlic powder too.
Once the seasoning is complete I put the roast in a storage bag and put it in the fridge. I like to put it in there overnight so all the seasoning gets deep into the roast beef. If you don’t want to wait that long you can start cooking it after it sits in the fridge in the seasonings for at least 1 hour.
Once your roast has marinated in the spices for a bit we are going to give the roast beef a quick sear just to seal in all that flavor of the spices.
Turn on your Pot to Saute and put it on the HIGH setting. Wait for the pressure cooker to heat up and say “HOT” on the screen. Put about a tablespoon of oil in the bottom of the Instant Pot and give it about 15 seconds to get hot.
Sear the roast beef fat side down for 20-30 seconds ONLY. Sear all other sides of the roast beef for just 5 seconds. When that is done remove roast beef from Instant Pot and set aside.
Pour in your Beef Broth and Worcestershire sauce into the bottom of the Instant Pot with your Bay Leaf. Then add the trivet to the pressure cooker so it looks like the photo above.
Next, you want to put the Roast Beef back into the pressure cooker. Once the roast is back in the pressure cooker put the lid on the Instant Pot and turn the valve to the SEAL Position.
Push the Pressure Cook Button Until the pressure cooker is on the LOW PRESSURE setting. This is IMPORTANT. Once you are on the LOW PRESSURE setting set the timer for 4 MINUTES. Also make sure that your “KEEP WARM” setting is ON.
When the cook time has passed and the timer beeps DO NOT TOUCH THE INSTANT POT. Leave the roast beef in the Instant Pot for about 30 Minutes. This is the standby keep warm cook time for about a 2 Pound Roast Beef.
If your Roast Beef is bigger then it is going to take a bit longer. If its around 2 pounds check the roast after 30 minutes. Do a Natural Release of the pressure by turning the quick release valve to the open position.
Temperature for Rare Roast Beef
For Rare Roast Beef, we are looking for an internal temperature of 115 degrees.
If your roast beef has not yet reached that temperature just put the lid back on the Instant Pot and let the roast beef sit in there on the “KEEP WARM” setting for a bit longer.
I find it is about 10 Minutes per 1/2 Pound of Roast. I always check it every 10 minutes after the initial 30 minutes KEEP WARM time. I like it rare so usually no more than 40 minutes for me. Use the temperature probe and it will come out perfect.
DO NOT PRESSURE COOK THE ROAST BEEF ANY LONGER. Just leave it in the Instant Pot on Keep Warm until the Roast Beef reaches 115 degrees or your desired temperature. 115-120 degrees (Rare) 125 degrees (Medium Rare).
When your roast beef has reached your desired cooking temperature remove the roast from the Instant Pot and wrap in foil and place on a plate and let rest for 15 to 20 minutes before slicing.
How to Slice Roast Beef Thin.
What I like to do is just place the Roast Beef in the fridge overnight so it gets nice and cold. The cold roast beef is much easier to thin slice for deli sandwiches.
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How to Serve Eye of Round?
Of course, the best way to serve this is as a big juicy sandwich. After all this is a post about deli style beef, but even though this is not a prime rib I have sliced it thin and served is with some side dishes.
For example mashed potatoes and Brussel Sprouts recipe. This makes a great family dinner. For beef, it is also quite healthy and low in saturated fat.
A simple au jus sauce can also be made out of the leftover drippings. I like to add in a Tablespoon of soy sauce, fish sauce, and some Worchester sauce to boost the flavor. I let the liquid reduce and thicken on saute mode about 15 minutes.
Roast Beef Meat Storage in the Fridge
I just wanted to make it known since I have gotten a lot of questions and comments stating that people think that this roast beef will have no longevity in the refrigerator. This is simply NOT TRUE. I am telling you that this roast beef stays fresh and keeps it RARE look for 4 to 5 Days.
You do want to store the meat in a good airtight container. This is also why I don’t make BIG batches at a time. I mean if you have a big family that is no problem at all. There won’t be any leftovers with this recipe that I promise.
Kitchen Essentials Equipment
Instant Pot, Mealthy Multi Pot, Ninja Foodi
Misto Frosted Glass Oil Sprayer Bottle
FoodSaver V2244 Vacuum Sealer
Techwood Deli Meat Slicer
Perfect Eye of Round Roast Beef Recipe.
More Instant Pot Recipes
Instant Pot Sausage and Peppers
Instant Pot Chicken Adobo
Instant Pot Trader Joes Teriyaki Soyaki Chicken
Instant Pot Roast Beef RARE (Deli Style)
Ingredients
- 2-21/4 Pound Beef Round Eye Roast
- 2 to 3 Tbsp. Coarse Salt or Kosher Salt
- 2 tsp. Ground Black Pepper
- 1 1/2 Tbsp. Italian Seasoning
- 1 Cup Beef or Chicken Broth
- 2 tsp. Worcestershire sauce
- 1 Bay Leaf
- 1 Tbsp. Olive Oil for Browning
Instructions
- Coat roast beef in salt pepper and Italian seasoning. Wrap in plastic wrap and place in fridge at least an hour or best overnight to let flavors get into roast beef.
- Press sauté on instant pot and set to normal setting. Wait for instant pot screen to says "HOT."
- Put Olive oil in bottom of Instant Pot.
- Place roast beef and bottom of instant pot fat side down. Sear for no longer than 20 seconds. Then sauté all other sides of roast beef for 5 seconds. follow these steps exactly. When this is complete remove roast beef and set aside.
- Pour beef or chicken broth into bottom of instant pot and add Worcestershire sauce and the Bay Leaf. Put trivet in bottom of instant pot and Place roast beef on top of trivet.
- Put lid on top of instant pot and move valve to "Seal" And place instant pot on "LOW PRESSURE" for a Cook Time of 4 MINUTES. Make sure "Keep Warm" setting is on and on "Normal" setting.
- Once cooking time is complete let roast beef sit in Instant pot for about 25 minutes on the "Keep Warm" setting. Then chick meat temperature. We are looking for RARE temperature of 115 degrees. If beef is not yet at that temperature put lid back on and leave in KEEP WARM mode and let roast beef sit in there longer. DO NOT PRESSURE COOK THE ROAST BEEF MORE. Just simply leave in pressure cooker longer. I find it is around 10 minute per 10 degrees.
- Once you reach the 115 degrees cooking temperature remove roast beef and wrap in foil and let sit 20 minutes. Then put in a storage bag in the fridge for a couple hours. This will make it much easier to slice into thin slices.
- You can use any seasoning on the roast beef that you like. The step of seasoning it beforehand with the salt, pepper and seasoning does make a difference in flavor but not mandatory.
Matt
good stuff
Elaine
I can’t change the pressure settings on my IP. any suggestions?
Matt
If you cannot do LOW pressure with your pressure cooker I would not do this recipe as the meat will end up overcooked.
Matty
Linda
This is an incredibly delicious beef! Reminds me of Buffalo’s famous “beef on weck” sandwiches which are amazing. They sometimes may use MSG in the broth (I am allergic to this chemical) so this recipe is simple with such few ingredients that it spoke to me last week and my husband who:s FROM BUFFALO raved and raved! and I’ve now made it again tonight!
Matt
I am so glad to hear that you love it. I love it as well and make it often. So much better and healthier than anything store bought. I try to tell people. Not only that it saves a bunch of money too. In my area deli roast beef is $16 per pound.
Mary
IP-DUO, IP-SMART, IP-DUO Plus: Use the “Pressure” or “Pressure level” button to adjust the pressure level. Push the Manual/Pressure Cook button, then the Pressure/Pressure Level button until the display says “Low”, then adjust the cooking time with the plus/minus buttons.
Lisa C
BEST roast beef recipe EVER! An less expensive cut of beef and comes out so flavorful and tender!
Matt
So glad you like it. Its so good. Thanks for the nice comment.
Matty.
Sonia
Use a 3 minute cook time, instead of 4.
Lyn
On my “crockpot express” pressure cooker if I hit the rice button you can use low pressure.
Matt
Well, It may work but I have no experience with that device. I just do not want anyone ruining an expensive roast beef if it does not work. Let me know your results.
Matty.
Lou Ann Williams
Thanks for the hint to use rice setting.
Matt
Your welcome
Sam
Not clear if one should immediately release pressure (quick release) and then hold warm 20 minutes or natural slow release of pressure for 20 minutes
Matt
Hi there
Step 7
Once cooking time is complete let roast beef sit in Instant pot for about 25 minutes on the “Keep Warm” setting. Then chick meat temperature. We are looking for RARE temperature of 115 degrees. If beef is not yet at that temperature put lid back on and leave in KEEP WARM mode and let roast beef sit in there longer. DO NOT PRESSURE COOK THE ROAST BEEF MORE. Just simply leave in pressure cooker longer. I find it is around 10 minute per 10 degrees.
It does not say to release pressure. Hope that helps.
Matty.
Heather
I use high pressure for 3 minutes and leave my 3.5 lb roast for 50 minutes for medium rare. Perfect every time.
Matt
Glad you enjoy it… It’s so good and these days it says so much money. Roast beef and my area is about $16 a pound now which is criminal.
Matty.
Carol Roberts
I have to admit, I was skeptical about the short cooking time, but the result was just as promised. This stack of thin-sliced roast beef is from a 2-lb. roast. I’ll be using some right away and freezing the rest in 1/4-lb. batches.
The recipe calls for pressure cooking on low pressure, but my Cosori PC has numbered pressure settings rather than “low” and “high.” I used pressure setting 4, and the roast came out with an internal temperature of 119°F.
This is a lunch game changer for me! I love roast beef sandwiches, but I don’t buy roast beef often because it’s so darned expensive. The roast was half the cost of roast beef from the deli.
Don’t forget to slice it across the grain, so it’ll be as tender as possible.
Matt
So glad to see your success. Great job. You are right it is a game-changer. So much better than store bought. Join our mailing list for easy notification of new recipes.
Matty.
Liz
Great recipe and so simple! We’ve used it with top round with good success. The only time we had a problem was when my son opened the IP too early because he didn’t realize it was not done. We made the mistake of trying to cook it a little longer. This is now our go-to roast beef meal.
Matt
Glad you liked it. Thanks for the nice review.
Kim
I have a ninja foodie,what do I use, roast or air fry? For how long and how high on u he temp.?
Matt
This is a low pressure pressure cooker recipe.
DeeDee
I’ve made this roast a few times now. It turns out just about perfect every time.
I keep this recipe pinned so I can make it every time I buy an eye of round roast.
Thanks for such a great recipe for this cut of meat.
Matt
Your welcome. So glad to hear that you love it.
Matty.
Faith
On a Ninja Foodie, press the pressure cook button and it will change from high to low pressure.
The beef was delicious and I followed each step.
Matt
Oh nice. I don’t have a ninja foodie, but I know a lot of people do so that’s a nice tip. Thanks and I’m glad you enjoyed the recipe.
Gwen
Just made this tonight for dinner. OMG!! My husband told me twice this was really good roast beef!
Matt
Thats great. So glad you enjoyed it…..Thanks for the comment.
Matty.
Liz
My first time to make deli roast beef& my first time to use a pressure cooker. What a great recipe!!! It couldn’t be any easier! My family said this will be the only roast beef they will eat from now on. I did add lots of garlic powder to the seasoning & I added to crushed cloves of garlic to the broth.
Matt
I am so glad that you enjoyed it. Congrats on your sucess.
Matty.
Trudy Constant
I bought all the ingredients and just realized my Instant Pot lux does not have the option of changing pressure to low. Any suggestions on what I can do?
Matt
There is no workaround for not having a low pressure setting. I would just sear the piece of meat that you bought and then throw it in the oven and cook it to the temperature of your liking. The blog post has temperatures for rare, medium rare etc. Sorry that your Instant Pot does not have the low setting. Most of them do have it.
Matty.
Andrea Metlika
I’m impressed with how this came out. I really love that you made it in the instant pot too. I can’t wait to try this.
Anjali
I had no idea you could make roast beef in the Instant Pot!! Thank you so much for this recipe!
Lori
How long do I do it for a partially frozen roast beef
Matt
You wait for it to thaw first.
Erica Schwarz
Aw naw, I was all ready to disbelieve this could actually be done, but then I read your instructions. using the Keep Warm setting like you do is genius! Can’t wait to try this – will be so awesome for sandwiches.
Anita
This is perfect for all my sandwiches need. Taste just as good as the one bought from store, but definitely healthier and so much cheaper. 🙂
Sally @ Savory With Soul
Just got a new Instant Pot. May have to try this roast beef recipe with it – looks so simple and delicious!
scottjl
Good. But a little tough. Guessing that was my cut of meat. Will try again with less Italian seasoning and some minced garlic.
Matt
You must use Eye round and slice it thin.
Nicole
What size instant pot did you use for this recipe? I ask because often times because I have the 8 qt when I follow directions it is overcooked due to taking longer to come to pressure.
Matt
I use 6 Quart.
Bonnie Hall
Matt, should I reduce low pressure cooking time or keep warm time if my eye round is only 1 lb? (Excited if I can good this to be that rare in my IP in the summer instead of cooking at my eye round in oven at 450 😳 for 7 mins a lb! Then leaving in oven turned off for 2 hrs.)
Matt
! Pound is too small. It is too hard to get rare with a 1 pound roast.
Tracy
This was absolutely perfect. Almost ate it all before I took a picture. Easy to follow and the roast beef was so tender.
Matt
Im happy you enjoyed it 🙂
Ashley
Yum! This was incredible! Thanks for sharing this recipe!
Matt
You are very welcome.
Becki Guy
Does it matter if you place the roast beef fat side up or down once you are ready for the pressure cooking?
Matt
It shouldnt.
Patti Ann Eldred
Loved this finally got a roast to taste good.
Only have 2 people so froze half of the cooked roast.
Any recommendations for reheating ?
Matt
Well normally I use this for sandwiches so I don’t heat it but….If I was going to heat is I would take some beef broth and put I into a skillet…and put it on low and put your slices of beef in and heat. By heating it on low slowly in the broth, it won’t get overcooked and it will still be nice and yummy. Hope that helps.
Matty.
Sue
This is game changing…I’m off to buy a round eye roast, I had no idea!!!!
Raia Todd
This roast looks PERFECT. Great recipe! I love that it doesn’t take hours like in the oven.
Sara
Came out perfect. We are still eating it days later and it is just as good as the day we made it. I will get a smaller cut of meat next time since it’s just me, the wife, and a very spoiled dog.
Toni
It was really good! Thank you so much for the tips! My family loved it!
Matt
Your very welcome
Therese Burch
I can’t wait to try this!! Is there a special way to slice this?? Across the grain or with the grain or it doesn’t matter??
Matt
Across the gran is always best. One thing I can tell you is let it chill down after cooking in the fridge. Wit all day or overnight. It makes it easier to slice.
Chad c
Do you release pressure after 4 minute cook and then sit on keep warm? Or did you simply let it naturally release during initial keep warm stage of 25 minutes?
Matt
You do not release pressure but you do have to make sure when you cook the roast beef that you are on the LOW pressure setting.
Shirley Francis
My pot does not have a “low” setting, it is just manual. Can this still be done?
Matt
Which model do you have?
Amber
This recipe was so easy, fast and tasted amazing ‘ super tender roast beef thank you again will be making this all the time!!
Matt
Really glad that you enjoyed it. Thanks for the compliment.Hope you are having a great weekend
Matty.
Suzanne Wigand
Can the prepared meat be frozen< say 1/2 of it? And I'm guessing whole rather than sliced?
Matt
I am going to say no you will never get the rare results using frozen meat
Jeannine
Matt,
I believe Suzanne was asking if she could freeze half of the finished product after it was cooked and be able to just take it out of the freezer and thaw it for sandwiches or another meal.
Matt
Absolutely you can do that. I vacuum seal mine.
Angie biddy
This was the easiest to do and recipes is easy to follow. Flavor is so awesomely good. I did use the pink himalayan salt and reduced to 1 spoon since we have high blood pressure. We have bought deli meat for years but deli step aside. Thanks for sharing with us!
Matt
Glad you liked it. It makes me really happy that you had an easy time following my instruction. I have to agree. Deli meat is a thing of the past for me. This is so much better and being able to control the ingredients and eat no chemicals is a plus. Keep visiting I alwasy have new recipes and do not forget to signup for our spam-free mailing list. Thanks for the great complement.
Matty.
Michelle LeVar
Excellent recipe. The best taste of a good steak but leaner and no BBQ needed. A new mainstay at our house. The marinade is especially good. – saved it as a soup base. Thanks Matt!
Matt
Glas to hear that you love it. Thanks for the the comment.
Matty.
Sheree
Matt, another delicious looking recipe I can’t wait to try! Gonna be looking for your recipes from now on. Thank you.
Matt
Glad that you enjoy the recipes. Thanks for the nice complement.
Matty
Chuck
Great recipe!
L
I came across this recipe. Off to Costco’s bought my eye of round roast. It is in the IP as I write this! I’m excited about this. Thanks for sharing this recipe. I will let you know how it turns out I bet it’s fabulous. Thanks again
Matt
It is fabulous…Just follow the recipe and it will be great. Make sure it is low pressure and use a thermometer to make sure temp is at least 115 if you want results like my post. Other temps are also listed in post. Make sure to chill it after. Makes it easy to slice thin with knife.
Matty
Cheryl
Made this for dinner last night and it was delicious, rare (like I like it), and tender. It’s the first time that I’ve cooked eye roast and had it turn out perfect. I’ll always cook it in my IP from now on. (BTW, I left the rub on for about 24 hrs since I started it too late for dinner the night before–yummy). I think it’s my new favorite IP recipe! Thanks for sharing.
Matt
So glad you enjoyed it. Thanks for the great review I really appreciate it.
Matty.
ChrisS
We enjoyed this recipe. I used a 3.5 lb eye of round. I followed the instructions exactly except decreased the amount of salt for health reasons. The flavor is amazing. The meat was rare to medium rare, but a bit tough. Any suggestions.
Matt
Keep in mind that you are using round. Round is a tougher cut and this recipe is really for roast beef for sandwiches etc. If you use a cut with more fat then it will be more tender, but it will cost more.
Darlene
My pressure cooker does not have a “Keep Watm” function, what could I use instead?
Matt
Unfortunately without that, you cannot make this recipe.
Laura
The best roast beef recipe I’ve ever made. It was perfectly rare. Just the way I love it. No more deli roast beef for me. I give the recipes 5 stars plus!!!
Matt
Thanks for your kind review. Please come back again to see my new recipes as well.
Matty.
Terri Dunnington
This is a family favorite. I make homemade brioche buns to serve it on with creamy horseradish sauce. Yummy.
Matt
I think it is so good. I am so glad that you and your family enjoy it. I love to hear that. Keep on coming back I always have new recipes.
Matty
harry hauca
Came out soooo good!
Matt
So glad you liked it.
Matty.
Therese Burch
What does this measurement mean???? This is in your list of ingredients– 2-21/4 Pound Beef Round Eye Roast
Should I just use a 2 lb roast?
Nancy Snope
Just reading through the comments….I use one eye of the round roast between 2 and 21/4 pounds. I have made this roast in the oven prior to trying this instant pot recipe. After following these instructions for the IP method I asked my family which recipe they liked better. Everyone said the IP recipe was more moist and tender!
Matt
Honestly, I have not tried it in the oven. I’m gonna have to do that because I’d like for my readers to have options. Some of the people that have older instant parts don’t have the low pressure setting so that might be a plus to them. I think this is delicious. I’m actually making this again today for my family.
Dani
This turned out absolutely perfectly! I used a mix of Montreal Steak Seasoning and spicy Montreal Steak Seasoning – it was so delicious ! I’m fortunate enough to own a meat slicer and I got fantastic, thin slices which were perfect for sandwiches (although I ended up just snacking on most of it). I will absolutely be making this on repeat! Thanks for a fabulous recipe!
Matt
Good Job! Glad you enjoyed it 🙂
LeeAnn Sanborn
I have made this at least 6 times it is absolutely incredible it’s perfect every time ❤️
Matt
Aww i am glad. Thanks for the kind comment. Have a great day.
Debbie
I used a 3.5# top round, because they had no eye of round at the store. Kept on warm for 10 extra minutes, and it’s PERFECT! Will go to Costco for eye of round next time, because I make beef jerky in my Ninja air fryer with it, so two bird’s with one stone 😋
Matt
That’s GREAT! Good job I am so glad that you enjoyed the recipe.
RONALD E RAINES
We are having problems with the meat being tough and not tender. I will check to see if it was cooked on low pressure. Any other ideas? Ron
Matt
It must be done on low pressure and you must use the correct size eye round.
Nancy
Wow! Just WOW! You are a genius! Your directions were great and my roast beef came out perfect. I’m definitely following your recipes from now on. Thank you for taking the time to give such good directions. I wouldn’t have even tried it otherwise.
Matt
Well that’s a super nice comment I’m glad that my directions were clear. I try to make things as easy as possible. Glad to hear of your success. Welcome aboard as well. Proud to have you as a follower.
Matty
Sheila
I made this recipe last week and my husband who usually hates my shoe leather roast beef nearly licked his plate!
It came out of the pot so tender, juicy and flavourful. A wonderful medium rare which is what I was aiming for…. I will never make a roast in the oven again but I will definitely be making this recipe on rotation. <3
Matt
That is wonderful. I think it is delicious as well. It comes out great. Thanks for the nice comment.
Matty.
Kelly
Any additional suggestions if using an 8 quart Pressure cooker? Roast is in the refrigerator marinating as I write this. Very excited to try it.
Matt
Nothing additional. Just make sure that you use the low pressure setting and all will come out great.
Matty
Cheri
I followed the directions to a T but when I went to take the top off my IP I had to realease the pressure in order to take off the top. When I took the temp of the roast it was 141. The meat is kinda tough. Should I have done pressure release after about 10 min and then leave it at “keep warm”. ? I’m assuming it cooked too long.
I have another roast that I’d like to try this with but I really want it to be rare
Matt
Make sure to use LOW PRESSURE. Do the release after cooking then leave on keep warm until the desired temp. Follow my process EXACTLY and it will come out perfect every time.
Mary B.
Cheri,
By chance are you using an 8 quart pressure cooker instead of a 6 qt,?
Matt
no I use a 6 qt but the directions would be the same for the 8qt
Julie
This was the best roast I’ve ever cooked! My brother made a point to call me to compliment me on it and that’s rare for him!
Matt
Aww, I’m glad he enjoyed it. I love it too. It is so good. Thanks for the complement.
Diane
Made this Sunday evening for the week’s lunches. Had a 2.7lb roast and added 10 minutes to the warm cycle. It turned out perfect! Never going back to the deli counter again.
Matt
So glad you enjoyed it. Once I came up with this I never went back to deli counter roast beef either. If you ever do it again it taste horrible compared to this. This is so good.
Janet
I have made a roast like this in the oven for years. I use quite a few seasonings to coat the eye of the round and I have found that if I first put down a layer of foil, then a layer of saran wrap and then put the roast on the saran wrap and wrap it tightly and then wrap the foil around it, that this infuses the spices and seasonings even more. This roast is always a winner.
Matt
Glad you enjoyed it.
A.Maes
Directions are easy to follow and my roast beef turned out delicious!
Matt
Glad you find my instruction easy to follow. I too love this recipe. Even though I developed it I still use it once every week or two. Thanks for the nice comment.
Matty
Robert
Made a 4 pound “Top Round”…
Added 40 minutes to “.Keep Warm”
Thermometer says 130 degrees!
Perfect!
Just ate my French Dip…
OUTSTANDING!
Thank You
Bob
Matt
Congrats. Glad to hear your success. Thanks for the nice comment.
Matty
Allison
I made this yesterday afternoon and my 12 year old helped me slice it for lunch today. He gave it a thumbs up: “best roast beef ever!”
Matt
So glad you enjoyed it.
Matty
Lori
Beautiful, tasty, easy recipe. I prefer this recipe over store bought. Sometimes the store bought tastes half spoiled. Timing is perfect for a 2lb roast. Tender and juicy, I followed the recipe very closely (added a few other spices), wrapped, cooled and chilled in fridge overnight. I was able to slice the meat with a very sharp fillet knife(no slicer needed but i need a bandaid..lol) I am trying my luck at a 4lb roast right now.
I saved the au jus for beef and noodles that i made a few days later !!
Matt
Thanks, for the review. I also slice this recipe with a knife as I do not have a slicer. Glad you enjoy the recipe.
Happy Holidays
Matty.
Cheryl
Made this several times and it has turned out perfectly every time. I always have trouble cooking this in the oven but the with the IP I have success. Delicious.
William
My Instant Pot is an IP LUX and apparently has no low pressure setting. Got a solution or do I need a new pot?
Matt
Nope. Sorry. If you have an Instant Pot with no low pressure this is a no go. I put that in the recipe so people know.
Kate Painkin
I was just discharged from the hospital (I have leukemia) and I thought it might be time to show my husband how to use the IP
Well, this recipe worked great but I doubt I will be able to convince him to try something else. He found it very confusing and frustrating but he is amazed how good it is. (Obviously, I have been the baker/cook for the 43 years we’ve been married). If he can do this, anyone should be able to do this)😂🤪
Matt
Yep. Nobody really realizes how good this is until they try it. Glad he got through it. I also include video to make it more simple.
Matty.
Beth Donovan
I have loved having an Instant Pot for several years. Until this recipe, I had no idea I could cook meat nice and rare like this with a pressure cooker! I will be happily trying out more of your recipes! Bravo!
Matt
Hi
I am so happy that you enjoyed it and look forward to having you visiting my blog. Thanks for the nice comment.
Matty.
Ken
You rock. This was oh-so-good and simple! I will never buy from the deli counter again! I had all sorts of concerns because I was cooking a 2 pound roast, but the timing was perfect! Thank you for sharing. Can’t wait to experiment with other spice combinations!
Veronica
Super easy & delicious. Instructions were on point. My roast took about 45 minutes after pressure cooking to get to 115. I undersalted (I don’t measure seasonings, just eyeball them) so I will be more conscious of that next time. Thanks for the great idea!
Delsie Cumbee
thanks for sharing
Matt
Your welcome.
Matty
Maria Breitung
If I don’t want roast quite this rare, how would I adjust the cooking time? I really want to try this! Thank you!
Maria
Matt
There is a final temp chart in the blog post about doneness. As long as you use temperature probe you should be fine.
Matty
Faron
Some like the meat this rare, but I don’t. Any guide to cook it a little more done? Maybe medium well—the way we order our steaks??? Thanks. FM
Matt
Yes. There is a chart right in the blog post with temperatures.
Matty.
Sue Turnbeau
Can this be made in a regular pressure cooker vs an instant pot? I don’t have one but your recipes make me want one!! Thanks.
Matt
I imagine that they could. I do have a standard pressure cooker. Here is some info that I found doing a bit of research. I hope this helps.
For example, if an Instant Pot recipe calls for a cooking time of 40 minutes, it will take only 30 minutes with a stovetop pressure cooker. Or, if an Instant Pot recipe calls for 60 minutes, you can do it on the stove in only 45 minutes.
Matty.
Kent
This is great and how I’ll cook all eye roasts. My family loves rare eye roasts and until the other night we cooked them in the oven. We had a frozen 2lb eye of round and I decided to try this recipe. I seasoned it in a plastic bag overnight. It was fully frozen too. The next evening the inner temp was still at 32 degrees but the roast was going in. I seared it like Matty says, set the pressure to low and added a cup of beef bouillon. Put it on a trivet and cooked for 4 minutes, rested in the pot for 30 minutes. It was not to 115, more like 90. I shut it back in the pot for 10 minutes, and had to do it twice more to get it done. Wrapped it in foil for a half hour and then in the fridge for another hour. Sliced it thin with an electric knife and we had the beast roast beef sandwiches ever. Thanks Matty!
Matt
Glad you like it. Thanks for the compliment. Keep up the good cooking.
Mtty
Bonnie
Sounds delicious and so many positive comments have encouraged me to give it a try. Will this recipe work with a AAA grade sirloin tip roast? That’s what I happen to have at the moment but will buy an eye of round if not suitable.
Matt
I recommend eye round for this.
Matty.
Miche
I was able to find a 2.66# rump roast. Will this work? It looks like your picture for the uncooked roast. Thanks.
Michele.
Matt
If it is eye round yes. Use a food thermometer and make sure you use low pressure on the instant pot.
Peggy
This is,absolutely amazing!!. Several months ago I was on you tube and saw,your video on this,deli beef. At that time the local atores/delis wete selling roast beef for $18.99/lb. It was outrageous. I tried your recipe. It was amazing. Now I make roast beef about once a week. Occasionally I try different seasonings with same cook time. All comes out amazing.
Thx so much for sharing.
Matt
What a nice comment. I am so glad you enjoyed it and are making it often.
Matty.
Sheila Leannah
Do you have any suggestions for eating this warm? I know it says to refrigerate for easier slicing, but any thoughts on how to warm it and still keep it raw or is best to just eat it cold?
Matt
Well, I used it eye round to make this recipe because it’s the perfect cut for sandwiches and that kind of roast beef. It’s not prime rib. If you really are set on having it warm then I guess the way I would do it is simmering some beef broth maybe even less than a simmer and then dip the pieces in there. Don’t leave them in there so it cooks but more like a quick dip in the hottub.
Sharon
I came across your website and this recipe today. I was skeptical because I have made beef round eye a few times before and I thought the leanness made it too dry. I’m a big fan of my instant pot so I decided to give it a shot. Followed your directions and it turned out perfect! I won’t be buying roast beef from the deli anymore, so thank you for a great recipe. I’m looking forward to digging into your site to see what other awesomeness I can find…
Matt
Glad to hear about your success. I test all my recipes. I love this recipe and make it often myself. The family loves it. So glad you wnjoyed the recipe.
Matty.
Ann L.
Thank you for this recipe! Came out PERFECT and tastes just like Boars Head at a fraction of the cost. So good. My French dip sandwiches came out amazing.
Matt
Thanks for the nice compliment. Glad you enjoyed it I love this recipe I make it quite often. Saves so much money.
Frances
Perfection, I won’t cook an eye round any other way from now on. I have tried the hot oven turn it off and let it sit in oven, and it didn’t come out nearly as well as when done in the pressure cooker. It is much easier to check its temperature and just put the lid on and give it a few more minutes if needed, then when done in the oven and the pressure cooker keeps it more moist too. I used a porchini mushroom salt blend rub I happened to have on hand and let it sit 24 hours wrapped in refridgerator and got it out about 1 hour before cooking it. 4 minutes on low and then sit on keep warm, etc. Just amazing. Thank you.
Matt
I am so glad you enjoy it. I make this all the time for my family. Thanks for the nice comment.
Matty.
Nancy
This was so much better than oven roasting as I have done for years. I think the secret is putting the seasoned roast in the refrigerator overnight. I followed the recipe exactly and it is the best eye of round roast I have ever made. Another winner! Matty, I think about half of what I cook now is from your recipes. Thank you for sharing them!
EW
I never thought this would turn out as well as it did. It’s my new “once-a-week” Instant Pot deal. Plain old delicious.
Matt
Im so glad you liked it. Isn’t it great? I do every week or two myself. Thanks for the nice complement.
Karen
Made this tonight and it was so fabulous that I made it twice. I made a fresh French loaf bread and homemade garlic aioli, and made the best sandwiches ever.
Matt
I am so glad that you enjoyed it. I make this often too.
Matty.
CindiBE
I had an eye of round that I wasn’t sure what I wanted to do with it. I had put garlic halves through out the meat & had covered it with kosher salt. I just knew I didn’t want to do another IP pot roast. Scrolling thru recipes I came upon yours & said to self I could change this up to her recipe…..so I did, I followed the recipe leaving the garlic in roast & followed the instructions. It was WONDERFUL! GREAT ROAST BEEF SUBS. I will be making this again. Thank you.
Matt
I am glad to hear your success. It is fun to change things up. Thanks for the review.
Matty.
Ilene
Wow, this turned out amazing! I cooked it yesterday for meal prep for the week and we had sandwiches tonight. I made a creamy horseradish sauce and oh em gee, this was amazing!! The meat was a perfect rare and the spices reminded me exactly of deli roast beef! Only much more economical and no extra salt, sugar or preservatives. Thanks for sharing such an easy and delicious recipe! I’m sharing this one with friends!!
Matt
I am so glad that you enjoyed it. Thanks for your kind review.
Matty.
Nancy
I followed your recipe exactly and my roast beef came out perfect! We don’t eat red meat very often but for this I broke my own rule! It was delicious and I will be making it more frequently. Husband and daughter loved it also! Thanks for a great, easy recipe instruction.
Matt
thank you so much for the nice comment. I’m so glad to hear you enjoyed it. I love this recipe. I make it often. I usually use the roast beef for sandwiches.
Michele Walker
This roast came out perfect; it’s 5-star delish! I used a top round, and it came out excellent.
Matt
I am so glad to hear of your success. I love this recipe myself. I do it often. Enjoy it. Thank you for the nice complement.
Matty.
Michele
Fantastic recipe! This is my go-to for rare roast beef. It’s easy and comes out exactly as it should.
Matt
Thank you. Glad to hear everything came out great.
Matty.
Karin Haubold
I just tried this. So easy! Mine is resting right now. Have you done anything with a turkey breast?
Matt
Its coming soon. It was hard to find them in my area. Glad you liked the roast beef.
Maria
I would love a turkey breast recipe from you. After I made the roast beef I thought why not turkey and checked your site first. I’m glad you are working on it.
Matt
I will do that. Thanks for the suggestion.
Matty.
Maria
This was really good! My whole family loved it.
Matt
Great to hear the family loved it.
Maria
This turned out great! My whole family loved it.
Matt
Great. I am so glad to hear the family loved it.
Charline
I’ve always thought that my IP runs hot. Making this proved it; it was medium-well. No fault of this fabulous recipe! Can’t wait to make again with time adjustments.
I did a dry rub with Monterey Steak seasoning, let it “dry age” (uncovered) in fridge for 24 hours.
When the roast was cold I sliced in thinly with the meat slicer.
Made sandwiches on Bolillo rolls with caramelized sweet onions, Swiss, melted in the broiler. Reduced the broth for au jus dipping.
Thanks for the recipe!
Carilyn Brown
Excellent Recipe!! Definitely my go to Recipe for rare roast beef!
Matt
Thanks for the nice compliment.
Matty.
Michelle Woods
Hi Matt,
How would I make the eye of round roast to achieve a medium well to well done? I’m looking for another type of beef roast to make for my husband. He’s not big of beef that shreds unless it’s chuck made to make taquitos with. He wants a beef that he can cut up!
Thank you,
Michelle
Matt
The cooking temps are outlined in the blog post.
Heather Kaddy
So easy and absolutely delicious!!!
Matt
I am so glad to hear that you enjoyed it. Thank you for the nice complement.
Matty.
Jdsierra
Hi. Do you do a manual quick release after the 4 minute cook time & keep warm for 30 minutes? Or do you allow a natural release until the pin (pressure) drops on its own?
Matt
No quick release. This is LOW pressure. Leave the roast in in the keep warm as directed for about 25 minutes then check temp. If not at desired temp when checked put lid on and leave on keep warm till desired doneness temp is reached.
Jdsierra
Thank you for responding so quickly! I’m really looking forward to trying your recipe. 🙂
Matt
No problem at all. Have a great day.
Matty.
Andrea
Absolutely PERFECT recipe!!! I shaved some thin for sandwiches and the rest was used in a homemade beef pot pie!! Both were devoured by my picky crew 🫶🏻. Thanks Matt!!!
Matt
it’s so so great to hear your success. Thank you so much for leaving the nice review. I too love this recipe and make it often. So much cheaper than buying cold cuts these days.
David
This turned out absolutely amazing!!
Matt
Glad you like it… I’ve been making that about every two weeks since I figured it out has been years. With the prices of deli roast beef these days this is the way. When you get bored change up the seasonings. I should release something with a bunch of different seasonings.
Thanks for the nice comment. New stuff coming soon.
Matty
wendy
Super easy to make and delicious!
Matt
So glad you enjoyed it. I make it often too.