Instant Pot Eye of Round Roast

This Instant Pot Eye of Round roast is an easy one pot method of cooking a budget friendly cut of meat into a tender, juicy roast with minimal effort. This beef roast is packed with flavor and served with a rich au jus to guarantee the perfect bite every time.

Why This Is a Family-Favorite Roast Recipe

• Easy alternative to  traditional roasting – No oven? No problem, the Instant Pot works just as well for a roast. 
• Multi-purpose meal – Serve this delicious roast as a main protein or add it to a delicious roast beef sandwich or top it on a salad or taco.
• Easy family meal  – the eye of round roast is an affordable cut that can be cooked into a delicious and tender roast. 
• One-pot method – In the Instant pot you can sear, cook, and make au jus all in one appliance!

What is Instant Pot Eye of Round Roast?

This recipe uses an eye of round roast, a lean cut of beef from the rum or hindquarters of the cow. Because this muscle gets a lot of use, it’s naturally low in fat but very flavorful.

Because of the low fat content, this cut can be extremely tough if overcooked - dry and hard to chew! It’s best to cook it to a medium rare and sliced thin. 

The instant pot is the perfect tool to cook this roast. It first uses high pressure heat followed by a slow cook from the residual heat, allowing the meat to cook evenly and staying incredibly tender. When timed correctly, you’ll achieve a perfect medium rare roast that’s juicy, and delicious. 

Ingredients

Eye of round roast - I used a 2.5-pound eye of round that is 3-inch thick 

Olive oil - provides the base to give the roast a great sear.

Seasoning - A simple combination of salt and pepper helps elevate the natural flavor of the beef.

Aromatics - white onion, garlic, and bay leaf to help flavor the au jus.

Beef broth - Serves as the cooking liquid and forms the base of the au jus. It’s also essential to add  liquid to help build pressure properly in the Instant Pot.

Worcestershire sauce - Adds a boost of umami and a subtle tang.

Red wine - Stirred into the au jus at the end to brighten and add a slight acidity to balance the richness of the beef.

Equipment Needed

Instant Pot - ideally a 6-quart or 8-quart model with both the sauté and high pressure modes. I used a 6-quart Instant Pot Duo model for this recipe, and it comfortably fits a 2 to 3 lb eye of round roast (about 3 inches thick). 

Trivet - This is a stainless steel rack that fits inside the instant pot, allowing for air to circulate around the food. Using this trivet will allow the roast to be elevated so we can keep the au just and roast cooking separately.

Meat thermometer - For best results, use a meat thermometer to check doneness of the roast.

How to Make Eye of Round Roast in the Instant Pot

1. Prep the Instant Pot

Set your Instant Pot to Sauté mode and add olive oil. Let it heat until the display reads HOT.

2. Season the beef.

Pat the meat dry with paper towels. Season generously with salt and pepper. Press the seasoning onto the surface.

3. Sear the meat.

When the Instant Pot reaches HOT, add the roast and sear all four sides for 3 to 4 minutes. No need to sear the ends. Once the roast is nicely browned on every side, remove roast, and set on a plate.

4. Sauté aromatics and deglaze.

In the same pot, saute onion and garlic until fragrant. Pour the beef broth, Worcestershire sauce, and add the bay leaf. Use the wooden spoon to scrape the browned bits from the bottom.

5. Pressure cook the roast.

Place the trivet inside the pot and place the roast on top. Change the Instant Pot setting to 3-minute High Pressure and then allow to natural release for 30 minutes. Keep the “Keep Warm” setting on.

In this step, you’re doing two things at once: cooking the roast while infusing deeper, richer beef flavor in the au jus.

6. Check the temperature of the meat.

Before removing the roast from the Instant Pot, use a meat thermometer to check the internal temperature. For juicy and tender results, aim for 120–122°F.

If the temperature is lower than desired, simply close the lid and allow the residual heat to cook the roast for additional 1–2 minutes.

7. Slice the roast and finish the au jus.

Remove the roast and slice thinly against the grain. Take out the trivet, add red wine to the liquid, and let it simmer for a few minutes to deepen the flavor.

Serve the sliced beef with the au jus spooned over.

How Long to Cook Eye of Round Roast in Instant Pot

Cooking an eye of round roast in the Instant Pot is a little different from other cuts of beef. Because it’s naturally lean, it’s best to have a short cook time to prevent the roast from overcooking. Residual heat when the Instant pot is releasing pressure continues to slowly cook the beef. 

Use the chart below as a guide based on the size of your roast:

Tip: The thicker the roast, the more time you will need before natural release

NR - Natural Release. This means letting the Instant Pot slowly release pressure on its own after cooking, instead of manually venting it.

A natural release is important because It allows the meat to finish cooking gently and retains the juices.

How to Slice Eye of Round Roast Properly

Slicing is just as important as cooking when it comes to an eye of round. Remember to:

• Slice against the grain - Look closely at the meat, and you’ll see lines running in one direction—this is the grain (muscle fibers). Always slice across those lines, not with them.
• Keep slices thin - Use a sharp knife or an electric knife and cut the roast into very thin slices. Thinner slices make each bite more tender and easier to chew, especially for a lean cut like this.

Cutting against the grain shortens muscle fibers, making the meat much more tender and easier to chew.

Pro Tips

• Serve with au jus - serve the roast with plenty of warm au jus. It adds moisture, enhances flavor, and keeps each slice juicy.
• Slice only what you need - To prevent the meat from drying out, slice just enough for serving and keep the rest whole. This helps retain moisture and keeps leftovers more tender when reheated.
• Don’t rush the natural release - Letting the pressure release naturally helps the meat finish cooking gently and stay tender.
• Dry the roast - Removing the excess moisture helps the roast develop a better, deeper sear.

What to Serve with Eye of Round Roast

• Air Fryer Roasted Whole Beets - The naturally sweet, earthy flavor and roasted edges of the beets add a nice contrast that balances the richness of the roast.
• Crispy Smashed Mini Potatoes - If you love the classic but want some texture, this is perfect to contrast the tender roast.
• Scalloped potatoes with heavy cream - If you want something more elevated than your regular mashed potatoes, this creamy side dish makes this roast taste extra special perfect for occasions.
• Green Bean Casserole with Cream of Chicken - The creamy, savory sauce complements the rich beef, while the fresh green beans add a lighter, slightly nutty contrast, and the onions bring a salty crunch to balance each bite.

Flavor Variations 

• Garlic herb roast - Add rosemary, thyme, and parsley when sautéing the aromatics or directly into the broth.
• Soy sauce + ginger (Asian-inspired) - Swap out some of the Worcestershire sauce for soy sauce, and add fresh ginger for a more savory, umami flavor.
• Spicy chili version - Add chili flakes onto the salt and pepper rub. Or you can also add chili oil or fresh chilies to the broth.

Storage

• Refrigerate: Place the sliced beef in an airtight container and pour some of the au jus over it. This helps keep the meat juicy and prevents it from drying out in the fridge. Refrigerate up to 4 days.
• Freeze: Store in a freezer-safe container with au jus and freeze for up to 2 to 3 months. Make sure to thaw overnight in the fridge before reheating.

Reheating Tips

• In the pan (recommended): Add sliced beef to a pan. Pour in a few tablespoons of broth or leftover au jus. Heat over low to medium-low heat until warmed through.
• In the microwave: Place sliced beef in a microwave-safe dish with lid. Add 1–2 tablespoons of broth or au jus over the meat. Heat on 50–70% power for 30–60 seconds until warmed through.

FAQs

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