ROAST BEEF POT ROAST RECIPES

Steps:

• Prepare the following, and adding each to the same medium bowl as you complete it: Halve and very thinly slice 1 small yellow onion. Finely chop 4 garlic cloves. Pick the leaves from 4 fresh thyme sprigs (about 1 tablespoon).
• Pat 2 pounds beef eye of round roast dry with paper towels. Season all over with 2 teaspoons kosher salt and 1/2 teaspoon black pepper.
• Heat a 6-quart or larger electric pressure cooker or Instant Pot on the Sauté setting. When hot, add 2 tablespoons olive oil and the beef. Sear until browned on all 4 long sides, about 3 minutes per side. Transfer to a plate.
• Add the onions, garlic, and thyme to the pressure cooker and cook stirring occasionally, until softened, about 3 minutes. Add 1 cup beef broth and 2 teaspoons Worcestershire sauce. Scrape the brown bits up from the bottom of the pan and stir to combine. Nestle the beef into the broth and onion mixture. Turn off the pressure cooker.
• Lock the lid on and make sure the pressure valve is set to seal. Set to cook for 2 minutes on HIGH pressure. It will take 5 to 7 minutes to come up to pressure.
• When the cook time is up, let the pressure naturally release for 20 minutes for medium-rare. Quick release any remaining pressure. Carefully open the pressure cooker and use tongs to transfer the beef to a clean cutting board. Cover with aluminum foil and let rest for 5 minutes. Thinly slice beef across the grain. Taste the sauce and season with more salt and pepper needed.

Steps:

• Oven Roasted Method
• Crock Pot version