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Confetti Egg Salad
| Prep Time | 10 minutes |
| Cook Time | 170 minutes |
| Servings |
8 servings
|
Ingredients
Herbed Roast Beef
- 3 lbs boneless beef roast (round or rump)
- 2 cloves garlic thinly sliced
Marinade:
- 2 tsp olive oil
- 2 tsp ground thyme
- 1 tsp garlic powder
- 1 tsp dried rosemary
- 1 tsp dried basil
- 1 1/2 tsp kosher salt
- 1/4 tsp black pepper
Pot:
- 1 cup beef stock
Vegetables:
- 10-12 potatoes egg-sized
- 1 1/2 cups baby carrots
For Gravy (optional):
- 1/4 cup flour
Ingredients
Herbed Roast Beef
Marinade:
Pot:
Vegetables:
For Gravy (optional):
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Instructions
- Cut small slits around the roast (about
1/2 inch deep) and tuck a piece of garlic in each. - Combine the Marinade ingredients in a small dish. Rub on all sides of the roast.
- Pour beef broth into the pot, place the trivet in the pot and place the roast on the trivet.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 3 minutes.
- When the time is up, do not release the pressure. Press CANCEL and then WARM. Continue to let the roast cook on the WARM setting for 2 1/2 hours. (The pin will drop at some point during this time.)
- After 2 1/2 hours, check the temperature of the meat with a meat thermometer: 135 degrees for rare, 145 for medium rare, 155 for medium.
- Continue to cook on WARM until desired temperature is reached, then remove roast to a cutting board and cover loosely with foil to rest, reserving juices.
- Remove the trivet and place the vegetables into the pot with the reserved juices. Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 3 minutes.
- When the time is up, quick-release the pressure. Use a slotted spoon to remove vegetables to a shallow dish, cover loosely with foil.
- For gravy (optional): Pour remaining pot liquid into a measuring cup or bowl. Using a spoon, skim fat from the top, returning
1/4 cup of fat to the pot. Discard remaining fat. Whisk1/4 cup flour and up to 2 cups of reserved juices into the pot. Using the display panel select the SAUTE function. Cook and stir until the mixture begins to thicken. Cook one minute more and then serve hot. - Slice the roast against the grain. Serve with vegetables and gravy.
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Used this profile for a similar recipe online and followed the basic guidelines. Used a 4 lb eye of round roast, the suggested juices, and an over the counter rub. Makes great Italian beef!
Delicious! My finicky husband even loved this recipe. Easy to make . I will definitely make this again .
Family loved it. I used rump roast so didn’t leave as much juice. But meat was tender and juicy. I made to medium.
This was delicious, and everyone enjoyed it! Instead of cooking the meat slowly (which defeats the purpose of the Instant Pot), I cooked my 1.6 lb roast at high pressure for 35 min, and it came out perfect!
Timing is not even close. My roast was in the pot for more than 4 hours and still only 140 degrees and bleeding. Praying the veggies will be cooked.
Made this recipe, actually still making it. Over 3 hours now and still rare. Smells good, but just turned the oven on. Will be eating at midnight otherwise.
Good flavor, but never got done. Cooked 3 hours on warm, only hot to 120 degree. Now using slow cooker to finish. Hope it will be good when done.
So disappointed as my roast never reached any higher than rare after 4 hours on the warm setting. Is there a ratio of pressure cooking time per pound of meat?? Potatoes needed a little more pressure time as well. Gravy was great.
Instead of cooking on warm I pressure cook for 45-50 mins and the meat comes out perfect!