Yogurt Toast
Roast Beef
| By : |
Interior Architect, lover of cooking and healthy eating.
| Cook Time | 1 Hour |
| Servings |
4 Servings
|
Ingredients
- 2 ¾ lb (1.2 kg) eye round
- Salt and pepper to taste
- Drizzle of olive oil
- 1 small onion cut into chunks
- 1 carrot peeled and cut into chunks
- 1 celery stalk cut into pieces
- dried rosemary to taste
- 3 tbsp white vinegar
- 3 cups beef broth or water
- 5 tbsp soy sauce
To serve:
- mashed potatoes
- rice
Ingredients
To serve:
|
Instructions
- Season the meat with salt and pepper and, if necessary, cut in half so that it fits.
- Place the stainless steel inner pot inside the Instant Pot®, press Saute, and set time to 25 Minutes.
- Add the drizzle of olive oil along with the meat and brown well on all sides. When ready, remove and set aside.
- Add the onion, carrot, celery, and rosemary. Sauté until the onion is soft and translucent. Add the vinegar and mix. Once this is done, press Cancel.
- Add the meat, broth, and soy sauce and mix.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook pressure level High, and set time to 1 Hour.
- Once the time is up, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the Instant Pot® lid and stir.
- Remove the meat and blend the rest of the ingredients.
- Return the sauce to the Instant Pot and press Saute. Set time to 10 Minutes, let the sauce thicken a bit, and check for salt.
- Cut the roast into slices as thick as you choose using an electric knife.
- Lastly, top with soy sauce and serve with mashed potatoes and rice.
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