I am falling in LOVE with the 8 quart Instant Pot Pro Crisp 11-in-1 Air Fryer and Electric Pressure Cooker that my 3 sons surprised me with last Christmas! I am learning a new way to do things! I am excitedly going to be sharing recipes that can be made in the instant pot. It makes so many recipes practically hands free!

This is not a steadfast recipe. I will of course be showing you exactly how I made this roast. The amounts are to your taste. This will come out delicious! You may use whatever is your family's favorite type of roast beef.

This method allows the meat to be used traditionally with a vegetable and rice or potatoes, as a delicious roast beef for sandwiches, pulled with 2 forks and seasoned with BBQ rub and sauce for pulled BBQ beef sandwiches, chunked or shredded for roast beef hash or in a casserole!

I used right at a 4lb eye of round roast. KNOW the weight of you roast when starting, regardless of the type of roast chosen. I have done this also with chuck roast. It melts in your mouth!

NOTE: I allow my pressure to release NATURALLY, in this case it only took 20-25 minutes to release naturally. The roast comes out very tender.

I used a very large onion, diced or cut into strips
I used some of my hand peeled and frozen garlic cloves
I seasoned the roast with some of my HHWC House seasoning (you may make some of that or use your favorite store bought seasoning).
2 cups beef stock (I accidentally said one cup in the video)
Kosher salt for dry brine
I usually always add a bell pepper, though at the time I wasn't sure of how I would use the roast.
Salt and pepper at the end to taste

NOTE: You do NOT need to cut the meat into chunks, again at the time I was not sure of how I would be using this meat. I would have left whole if making as a traditional roast beef.

If you wish to dry brine (totally worth taking the time to do so) then salt the meat as shown. Allow to rest for 1-2 hours. In the meantime, prep the onion and garlic. Afterwards, pat dry and season the meat as shown, cover thoroughly and rub seasoning into the meat. Turn Instant Pot to sauté, add in 1-2 TABLEspoons of cooking oil plus around 1 TABLEspoon of butter. When it is getting hot add in the roast. Sear on all sides. Remove the roast and add in onions (also bell pepper if using), sautéing for around 5 minutes, adding the garlic ONLY at the end, sautéing for 1-2 minutes. You do NOT want your garlic to burn. Add the roast back in, add the one cup of beef stock, giving a wee bit of a push around to position the stock and onions evenly around the roast. Turn off the s sauté function and switch over to pressure cook. The rule of thumb to remember is, 20 MINUTES per LB. Mine was so close to 4LBS I went with one hour 20 minutes cook time. You do not want to be tempted to go way over (rounding the weight up too much) as it could toughen the cut, stick to as close as possible according to the weight. Allow for a NATURAL release. I do NOT rush the process by switching from seal to vent. Mine only took about 20-25 minutes to naturally release the pressure. After pressure has been released you may serve as is with the au jus or you can remove the meat and thicken the au jus with a slurry of 2 TABLESPOONS corn starch to 2 TABLESPOONS water. Whisk with a fork thoroughly and add in. Turn the Instant Pot back to sauté, just long enough to thicken, add meat back in and serve. A great add in are sautéed mushrooms! P.S. Don't throw out you au jus! save and freeze to add to regular meat patties, throw into soups and stews!