Instant Pot Roast Beef


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With the cost of groceries going up so much lately I thought that I would cook a less expensive and easy Instant pot roast beef. I have used an eye of round but you could also make this instant pot roast beef with top sirloin (or rump roast) as well. We all know that with the less expensive cuts of beef we are trading off marbling and tenderness. The final product does not have to be a tough as shoe leather piece of meat and if prepared properly can actually yield a nice small beef roast.

I make this instant pot roast beef with eye of round, which is typically very lean so it does yield itself to certain preparations. If you want a fork tender roast beef for a sunday supper, this is probably not going to be that. But if you want perfectly cooked and tender roast that is thinly sliced (like deli roast beef) for beef dip sandwiches, cold roast beef sandwiches or even stacked next to your Sunday mashed potatoes and veggies, then this will absolutely fit the bill.

This recipe will give you a medium rare tender and flavorful roast. Make sure to cut it thinly and against the grain and you won’t be disappointed. I have a meat slicer so that makes getting the thinnest slices possible quite easy, but if you don’t have a slicer, a sharp knife and proper resting time will still allow you to get thin slices from this roast. I don’t recommend “steak” slices even though the roast gets tender, the cut of meat yields itself better to thin slices. If you opt for a less lean cut then I suggest a sirloin tip, while still economical, it will yield a more tender roast for thicker slicing.

A beef roast is easy to make and it just takes a few minutes preparation with ingredients you likely have on hand already. I use a 6 qt instant pot like this one from Amazon. I am sure you can get one at Walmart or a local store as well, if you’re. not into ordering online.

Although many people think it’s just not possible to cook a good roast in the Instant Pot, i can tell you that it can be done. The advantage of the Instant pot is that you don’t have to heat up the entire house and the time factor. In less that an hour you can have delicious, tender sliced beef for your dinner or lunches.

This recipe yields a tender, juicy medium rare roast of beef. I made this particular roast with eye of round, but if you want to try top sirloin I am sure it will be just as successful, maybe even more tender as it is a bit pricier cut of beef. The sirloin can be cut thicker into “steaks” for serving if desired.

First thing, make sure your roast is no more that 3.5 lbs (that’s what I used here). I had a large eye of round and I just cut it into two 3.5 lb chunks and make this recipe twice as I wasn’t in a rush and was planning on using it for beef dip sandwiches and lunches for the week anyway.

*Note. really tough cuts that have no marbleization and tough connective tissues are not optimal for this recipe and I would avoid them if possible. They really benefit from the traditional low low and slow slow cooking.

Ingredients for Instant pot Roast Beef:

3-3.5 lb beef eye of round roast (or top sirloin roast)

5 large cloves garlic, minced

1 large onion, sliced

1 cup stock (either beef or chicken-I prefer beef)

1 Tbsp Worcestershire

2 Bay leaves

3 Tbsp olive oil

1/2 tsp dried rosemary

Salt & Pepper

Equipment for Instant pot roast beef:

1 6 L Instant Pot

1 Meat Thermometer

1 Sheet pan

Aluminum foil

Roast Beef Eye of Round – Instant Pot

This instant pot recipe for beef eye of round roast is a quick and easy way to make delicious beef that is tender and perfect for slicing for deli style roast beef. It is great for the less lean cuts of beef roast that are easier on your pocketbook, but still tender and flavorful.
Prep Time 15 minutes
Cook Time 3 minutes
natural release 40 minutes
Total Time 58 minutes
Course Main Course
Cuisine American


  • 1 Instant Pot or pressure cooker I use an instant pot 6 qt
  • 1 meat thermometer


  • 3.5 lb eye of round roast (or top sirloin) *if you have a larger one, cut into two and do each half separately
  • 3 Tbsp olive oil
  • Salt and Pepper
  • 2 Bay leaves
  • ½ tsp dried Rosemary
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 1 cup broth, either beef or chicken *I prefer beef
  • 1 tbsp worcestershire (optional)


  • Press the "saute" function on your instant pot and let it heat up for a few minutes before adding any oil
  • While it is heating, prepare your roast
  • Pat your 3 lb (+- ½ lb) roast dry with paper towel then season generously with salt and pepper on all sides (alternatively season one side, then the other once it's in the IP).
  • Add the olive oil to the instant pot then place the roast seasoned size down and let it brown for 4 minutes. If you. haven't already, then season the rest of the roast. After 4 minutes, rotate the roast and brown the bottom for 3½ minutes, then each side for 2½ minutes respectively.
  • Once the roast has been seared on all sides, remove it to a plate and set it aside.
  • Add the sliced onions to the IP (adding more olive oil only if necessary), and saute them for 2-3 minutes until translucent, then add the minced garlic for only 30 seconds so it doesn't burn but is fragrant.
  • Deglaze the IP with the 1 cup of stock, making sure to scrape off the fond (brown bits on the bottom of the pot) with a wooden spoon.
  • Add the worcestershire and bay leaves and rosemary and mix well, then place the rack back into the IP and return the roast to the pot.
  • Depending on the thickness of your roast cook on High Pressure for 3 minutes then 30 minutes natural release for a 2.5" thick roast OR for a thicker 3.5" roast cook on High Pressure for 3 minutes and let it natural release for 35 minutes. (if you have an even thicker roast add 5 min per inch for natural release)
  • Once the natural release has finished, remove the lid and insert a meat thermometer to check the temp. If you like a med rare roast then cook until internal temperature of 120° F is reached. If it is not there yet, return the lid to the pot and let it sit on the "keep warm-natural release" function for longer. The temp of the roast should go up by 7°-10° every 5 minutes, so if it's off by 10 degrees F give it 5 more min, 20 degrees F then 10 minutes etc.
  • The thicker your roast is, the longer it will take to get to that temp, so if you're starting off with a roast that is thicker than what I have (3.5") add 5 +_ minutes to the initial natural release and go from there.
  • Once your roast has reached the desired 120° F, remove it to a sheet pan and cover it with tin foil and allow it to rest for 30 minutes to an hour before slicing thin. I like to use this roast for beef dip, so I give it an hour to rest, then slice it on my meat slicer nice and thin. If you don't have a meat slicer, you can still slice it thin, but the longer it has had to rest (or even chill in the fridge), the easier it will be to slice.
  • If you want to make beef dip sandwiches, or thin roast and want an au jus or gravy, you can use the pan drippings to make either.
  • For Au jus. Taste the drippings for flavor and add seasoning if needed. Salt, pepper, or more worchestershire. You can strain out the onions etc if you like a typical au jus, or leave them in.
  • If you want a thicker, typical gravy, then set the IP back to saute function, and taste again for seasoning (add what you need). Combine 2 Tbsp all purpose flour with 4 Tbsp water, and stir to remove lumps then add this to your IP a little at a time, until the desired consistency is achieved. Taste for seasoning and adjust if necessary. Serve over mashed potatoes, or with fries for dipping
Keyword beef, Beef Roast,, deli style, eye of round, instant pot, roast
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