
Description: Tender, juicy, and delicious! This Roast is the perfect protein to be served with your favorite sides. I served it with steam veggies, but the world is your oyster here!
Course: Dinner
Serving Size: 5
Prep Time: 5 Minutes
Cook Time: 30 Minutes
Total Time: 35 Minutes
Author: Amy + Jacky Pressure Cook Recipes
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Ingredients:
- 3.15 lb Roast (about 3.25 in thick)
- 6 cloves Garlic, minced
- 1 Onion, sliced
- 1 cup low-sodium Chicken Broth
- 1 tbsp low-sodium Soy Sauce
- 2 tbsp Olive Oil
- 2 Bay Leaves
- 1/4 tsp Rosemary
- Sea Salt and Pepper, to taste
- 1.5 tbsp All-Purpose Flour
- 3 tbsp Water
Instructions:
- In Instant Pot, heat 1 tbsp Olive Oil on the “Saute” function for approximately 8 minutes, making sure to coat the bottom of the pot
- Place Roast in Instant Pot and season the side facing up with Sea Salt and Pepper
- Brown the side facing down for 4 minutes and then flip, seasoning the other side with Salt and Pepper
- Brown the now-facing-down side for 3.5 minutes
- Brown both long edges of the roast for 2.5 minutes each and then set the roast aside
- Add 1 tbsp Olive Oil to Instant Pot
- Add Onions and saute for 3 minutes
- Add Bay Leaves, Rosemary, and Garlic. Saute until fragrant (about 30 seconds)
- Pour Chicken broth into Instant Pot and deglaze by scrubbing all the brown bits off the bottom with your spatula. Briefly stir
- Add Soy Sauce and mix
- Place Steamer rack in Instant Pot, placing the Roast on top
- Close lid and cook on High Pressure for approximately 5 minutes or until Roast reaches an internal temperature of 170 (if roast is not cooked after 5 minutes, continue cooking in 5-10 minute internals until desired temperature has been reached). Allow to naturally release.
- Remove and set aside, let rest for 10 minutes
- While the Roast is resting, bring the Beef Sauce to a simmer using the “Saute” Function
- In a small bowl, mix Flour and Water
- Add Flour mixture to the Gravy, one third at a time, until desired thickness is reached
- Slice Roast and serve with Gravy
- Enjoy! 🙂
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