Instant Pot Roast Beef

Method

1. Choose Sauté More and wait for HOT, about 8 mins. Add 1 tbsp (15ml) olive oil and coat the base. Pat the roast dry; of its 6 faces, sear only the 4 long sides. Season the first face and brown it for 4 mins. Season the opposite face and brown for 3 mins 30 secs, then sear each of the other 2 sides for 2 mins 30 secs. Set the beef aside.

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2. Add the remaining 1 tbsp (15ml) olive oil and cook the onion for 3 mins. Stir in 2 bay leaves, ¼ tsp (0.3g) rosemary and the garlic for 30 seconds.

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3. Pour in 1 cup (250ml) unsalted stock and use a wooden spoon to free all browned residue from the base.

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4. Stir in 1 tbsp (15ml) soy sauce and insert the rack. Put the beef on the rack and seal. For a 2.5-inch-thick roast, cook on high pressure for 3 minutes with a 25-minute natural release. For a 3.25-inch-thick roast, use high pressure for 3 minutes and a 30-minute natural release. Keep Keep Warm active. Check the centre: medium rare is 120°F. If it is low, close the lid and continue on Keep Warm; expect a rise of 7°F - 10°F per 5 minutes, checking every 5 - 10 minutes according to size.

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5. At 120°F, move the roast to a board, cover loosely and rest for 8 - 10 minutes. Simmer the pot liquid on sauté and decide whether it needs another 1 tbsp soy sauce. Blend 1.5 tbsp (12g) flour with 3 tbsp (45ml) water, then whisk it into the gravy one third at a time until sufficiently thick. Adjust salt and pepper.

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6. Carve across the grain. Slice eye of round very thinly for deli-style beef; cut top sirloin into steak-size portions and serve with the gravy.

   Finish cooking