ENGLISH ROAST CUT RECIPES

Steps:

• Cut the beef in half crosswise (for quicker cooking), then season with salt and pepper. On a 6 quart Instant Pot®, select the Saute setting. Heat the oil. Add the beef (in batches, if needed) and cook for 15 minutes or until well browned on all sides. Remove the beef from the pot. Add the wine and cook, stirring to scrape up the browned bits from the bottom of the pot. Press Cancel.
• Layer the onions, carrots, potatoes, thyme and beef in the Instant Pot®. Spoon the soup over the beef (the order is important, so don't stir until after the cooking is done).
• Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 45 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes). When done, press Cancel and use the quick release method to release the pressure.
• Remove the beef to a serving plate, cover and keep warm. Select the Saute setting and cook the vegetables and gravy for 10 minutes or until the gravy is slightly thickened. Remove and discard the thyme. Season to taste. Slice the beef and serve with the vegetables and gravy.

Steps:

• In a mortar with a pestle, or in a small bowl using the handle of a wooden spoon, grind together the rosemary, 1 1/2 teaspoons salt, and the peppercorns. The mixture should be chunky. Pat the roast dry with paper towels. Rub the meat all over with 1/2–1 tablespoon oil (depending on the size of the roast) and sprinkle the seasoning on all sides.
• Coat the Instant Pot® air fryer basket with canola oil spray. Place the roast in the center of the basket. Insert the basket into the pot and attach the air fryer lid. Press the Air Fry button and set the cook time for 16–18 minutes per pound of meat at 325°F (165°C) (start with the lower amount of time and add more time if needed), then press Start. Turn the meat when prompted.
• Meanwhile, make the horseradish cream: In a small bowl, stir together the sour cream, horseradish, and 1/4 teaspoon salt. Taste and adjust the seasoning with salt. Cover and refrigerate until ready to use.
• When the cooking time is up, insert an instant-read thermometer into the center of the meat; it should register 130°–135°F (54°–57°C) for medium-rare and 135°–145°F (57°–63°C) for medium. If the roast is not cooked to the desired doneness, add more cooking time in 2-minute intervals. Use tongs to transfer the roast to a cutting board. Place 1–2 tablespoons butter on top (depending on the size of the roast) and let it melt. Drizzle with the honey, cover loosely with aluminum foil, and let rest for 15–20 minutes.
• While the meat rests, cook the potatoes. Cut the roast into thin, round slices and serve with the horseradish cream and potatoes alongside.