How To Make An Eye Of Round Roast In A Electric Pressure Cooker



Welcome to this guide on how to make an Eye of Round Roast in an electric pressure cooker. If you’re looking for a delicious, tender, and flavorful roast that can be cooked quickly and conveniently, then you’re in the right place!

Using an electric pressure cooker cuts down on cooking time significantly, making it a great option for busy individuals or those who simply want a delicious home-cooked meal without spending hours in the kitchen. The Eye of Round Roast is a lean and economical cut of beef that, when cooked properly, can be incredibly tender and juicy.

Whether you’re a beginner or experienced with using an electric pressure cooker, this guide will walk you through each step, ensuring that you achieve the perfect Eye of Round Roast every time.

In this article, we will discuss how to choose the right cut of meat, the preparation process, and the necessary steps for cooking the roast in an electric pressure cooker. We will also cover the importance of seasoning, preheating, searing, and adding liquid to the pressure cooker to enhance the flavors and ensure a moist and tender roast.

Additionally, we’ll guide you on the decision between a natural release or quick release, checking the internal temperature of the roast, and properly resting and carving it before serving.

Before we dive into the details, it’s important to note that using an electric pressure cooker can be a game-changer in the kitchen. It not only saves time but also helps retain the natural flavors and juices of the meat, resulting in a mouthwatering roast that will have your family and friends asking for seconds.

So, let’s get started and learn how to make an incredibly delicious Eye of Round Roast in an electric pressure cooker!


Choosing the Right Cut of Meat

When it comes to making an Eye of Round Roast in an electric pressure cooker, selecting the right cut of meat is crucial. The Eye of Round is a lean and flavorful cut that comes from the hind leg of the cow. It’s a budget-friendly option that, when cooked properly, can result in a tender and juicy roast.

Visit your local butcher or grocery store and look for an Eye of Round Roast that is well-marbled with a deep red color. The marbling is important as it adds moisture and flavor to the roast during the cooking process. Avoid cuts that have excessive fat or connective tissue as they can make the roast tough and chewy.

When it comes to size, consider the number of people you will be serving. A general rule of thumb is to allow for about 1/2 pound (225 grams) of meat per person. Keep in mind that the roast will shrink slightly during cooking, so it’s better to have a slightly bigger roast than not enough.

If possible, ask the butcher to tie the roast with butcher’s twine. Tying the roast helps maintain its shape during cooking and ensures even heat distribution. However, if the roast is not pre-tied, you can do it yourself at home using kitchen twine.

Remember, the quality of the meat plays a significant role in the final outcome of your roast. So, invest some time in finding a fresh and well-marbled Eye of Round Roast to ensure a delicious and satisfying meal.

Now that you have chosen the perfect cut of meat, let’s move on to preparing the Eye of Round Roast for cooking in your electric pressure cooker.


Preparing the Eye of Round Roast

Before you start cooking the Eye of Round Roast in your electric pressure cooker, it’s essential to properly prepare the meat to ensure the best results. Here are the necessary steps to follow:

  1. Remove the roast from its packaging and pat it dry with paper towels. Removing excess moisture will help the seasonings adhere to the meat better.
  2. Trim any visible fat from the roast. While the Eye of Round is already a lean cut, trimming excess fat will help prevent flare-ups during cooking and improve the texture of the roast.
  3. Let the roast come to room temperature. Allowing the meat to sit at room temperature for about 30 minutes before cooking will help it cook more evenly.
  4. If there are any silver skin or connective tissues present on the roast, carefully remove them using a sharp knife. These tissues can be tough and chewy if left on the meat.
  5. Season the roast. While the specific seasonings can vary based on personal preference, a classic combination of kosher salt, freshly ground black pepper, garlic powder, and herbs like rosemary or thyme works well with the Eye of Round Roast. Generously coat the entire roast with the seasoning mixture, gently pressing it into the meat.
  6. If time allows, let the seasoned roast sit in the refrigerator for at least 1 hour or up to overnight. This step not only enhances the flavors but also helps the seasonings penetrate the meat for a more flavorful roast.

Properly preparing the Eye of Round Roast ensures that the meat is ready to absorb the flavors during the cooking process. Take your time with these steps, and you’ll be rewarded with a delicious and tender roast.

Now that the roast is prepared, it’s time to preheat your electric pressure cooker and get ready for the cooking process.


Preheating the Electric Pressure Cooker

Preheating the electric pressure cooker is a crucial step to ensure even and efficient cooking of the Eye of Round Roast. By preheating, you allow the cooker to reach the desired cooking temperature before adding the roast, which helps seal in the flavors and juices.

Follow these steps to preheat your electric pressure cooker:

  1. Ensure that the inner pot of the pressure cooker is clean and free from any debris.
  2. Place the inner pot inside the cooker base and close the lid securely.
  3. Plug in the electric pressure cooker and set it to the “Sauté” or “Brown” function. If your pressure cooker does not have specific temperature settings, simply select the highest setting available.
  4. Allow the pressure cooker to heat up for about 5-10 minutes. During this time, the cooker will reach the desired cooking temperature.
  5. After the preheating phase, carefully open the lid of the pressure cooker. You will notice that the inner pot is hot and ready for the next steps.

Preheating the electric pressure cooker ensures that the roast starts cooking immediately after being placed inside. It also helps in achieving a beautifully browned crust on the roast, adding extra flavor and visual appeal to the final dish.

Now that your electric pressure cooker is preheated, it’s time to proceed with seasoning and searing the Eye of Round Roast.


Seasoning the Roast

Seasoning the Eye of Round Roast is a crucial step in enhancing its flavor and creating a delicious crust. The right combination of seasoning can elevate the taste of the meat, making it even more enjoyable to eat. Here’s how to season your roast:

  1. Remove the seasoned roast from the refrigerator and let it come to room temperature for about 30 minutes. This allows the flavors to meld together and ensures even cooking.
  2. Pat the roast dry with paper towels to remove any excess moisture before seasoning. Dry meat promotes better browning and helps the seasonings adhere to the surface.
  3. Prepare a seasoning blend of your choice. A simple and classic combination includes kosher salt, freshly ground black pepper, garlic powder, and herbs like rosemary or thyme. Mix these ingredients together in a small bowl.
  4. Generously season all sides of the roast with the seasoning blend. Use your hands to rub the seasoning into the meat, ensuring even coverage. The roast should be well-coated with the seasoning mixture.
  5. For additional flavor, you can also add other spices or herbs that complement your personal taste preferences. Consider options like paprika, onion powder, or dried mustard for a unique twist.

Seasoning the roast in advance allows the flavors to penetrate the meat, resulting in a more flavorful and delicious final dish. However, if you’re short on time, you can skip the step of letting the roast sit and proceed directly to searing it in the next step.

With the roast properly seasoned, it’s time to move on to the important step of searing, which helps to lock in the juices and enhances the overall flavor and texture of the roast.


Searing the Roast

Searing the Eye of Round Roast before pressure cooking is a crucial step to develop a beautiful crust and enhance the flavors of the meat. Searing helps lock in the juices and creates a rich caramelized exterior that adds depth to the roast. Follow these steps to properly sear your roast:

  1. Ensure that the inner pot of the electric pressure cooker is still preheated from the previous step.
  2. Add a small amount of cooking oil to the inner pot and spread it evenly. Use an oil with a high smoke point, such as canola or vegetable oil.
  3. Once the oil is heated, carefully place the seasoned Eye of Round Roast into the hot oil. Make sure to gently lay the roast away from you to avoid any oil splatters.
  4. Sear the roast on all sides until it forms a golden brown crust. This can take about 2-3 minutes per side. Use tongs to rotate and flip the roast, ensuring even browning.
  5. Once all sides are seared, carefully remove the roast from the inner pot and set it aside on a plate or cutting board.
  6. Set the electric pressure cooker back to the pressure cooking mode, as per your specific cooker’s instructions, to continue the cooking process.

Searing the Eye of Round Roast not only enhances the appearance of the final dish but also adds depth and intensity to the flavors. The caramelization that occurs during the searing process creates a savory crust that complements the tender meat inside.

Now that your roast is beautifully seared, it’s time to add liquid to the pressure cooker and begin the cooking process.


Adding Liquid to the Pressure Cooker

After searing the Eye of Round Roast, it’s important to add liquid to the pressure cooker to create a moist and flavorful cooking environment. The liquid not only helps to tenderize the roast but also infuses it with additional flavors. Here’s how to add liquid to your pressure cooker:

  1. Remove the seared roast from the plate or cutting board and place it back into the preheated inner pot of the electric pressure cooker.
  2. Select a suitable liquid for cooking the roast. This can include beef broth, vegetable broth, red wine, or a combination of these. The liquid should be enough to partially submerge the roast, but not completely cover it.
  3. Pour the chosen liquid into the pressure cooker, being careful not to pour it over the top of the roast. The liquid should surround the roast, allowing it to cook in a moist environment.
  4. If desired, you can add additional flavorings to the liquid, such as Worcestershire sauce, soy sauce, balsamic vinegar, or herbs and spices. These will infuse into the meat as it cooks, adding depth and complexity to the final result.
  5. Make sure the liquid reaches a level that meets the minimum liquid requirement for your specific electric pressure cooker. This guideline is crucial for proper pressure cooking.

Adding liquid to the pressure cooker serves multiple purposes – it keeps the roast moist, helps with the cooking process, and adds an extra layer of flavor. The combination of the seared roast and the flavorful liquid will result in a tender and delicious Eye of Round Roast.

We’re almost there! The next step will explain how to cook the roast under pressure, ensuring it turns out tender and succulent.


Cooking the Roast Under Pressure

Now that the Eye of Round Roast is seared and surrounded by flavorful liquid in the pressure cooker, it’s time to cook it under pressure. This cooking method allows for faster cooking and helps to tenderize the meat. Follow these steps to cook your roast under pressure:

  1. Securely close the lid of the electric pressure cooker, making sure it’s properly sealed.
  2. Set the pressure release valve to the “Sealed” position to prevent steam from escaping during cooking.
  3. Select the appropriate pressure cooking setting on your electric pressure cooker. For most cuts of beef, including the Eye of Round Roast, high pressure is recommended.
  4. Set the cooking time based on the weight and desired doneness of your roast. As a general guideline, cook the roast for about 20-25 minutes per pound (500 grams) for medium-rare to medium doneness.
  5. Once the cooking time is set, allow the pressure cooker to come up to full pressure. This may take a few minutes, depending on your specific model. Once it reaches full pressure, the cooking process will begin.
  6. Leave the roast to cook under pressure for the specified cooking time. Avoid opening the lid during this time, as it will release the pressure and affect the cooking process.
  7. After the cooking time is complete, carefully release the pressure from the cooker. You can choose to do a natural release, which involves letting the pressure release on its own, or a quick release by carefully manually releasing the pressure using the pressure release valve, following the instructions provided with your specific electric pressure cooker.

Cooking the roast under pressure ensures that the meat becomes tender and juicy while infusing it with the flavors of the seasonings and the cooking liquid. The pressure cooking method saves time and retains the natural juices of the roast.

Now that the cooking is complete, the next step will cover how to check the internal temperature of the roast to ensure it is cooked to your desired level of doneness.


Natural Release or Quick Release?

After cooking the Eye of Round Roast under pressure, it’s time to release the pressure before opening the lid of the electric pressure cooker. There are two methods for releasing the pressure: natural release and quick release. Let’s explore the differences between the two:

Natural Release: This method involves allowing the pressure inside the cooker to naturally release on its own. After the cooking time is complete, simply turn off the heat and let the pressure cooker sit undisturbed. As the pressure naturally decreases, the float valve on the lid will drop, indicating that it’s safe to open. Natural release takes longer but helps the meat retain its moisture and tenderness. It is ideal for roasts and larger cuts of meat, including the Eye of Round Roast, as it allows the juices to redistribute and results in a more succulent final dish.

Quick Release: This method involves manually releasing the pressure by carefully turning the pressure release valve. Steam will rapidly escape from the cooker, causing the pressure to drop quickly. Quick release is faster but can result in the meat losing more moisture. It is suitable for some recipes and when time is of the essence. However, it is not recommended for roasts like the Eye of Round, as the rapid release can cause the meat to become tough and dry.

For the Eye of Round Roast cooked in an electric pressure cooker, it’s advisable to use the natural release method. This allows the roast to rest and allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.

Always follow the manufacturer’s instructions for your specific electric pressure cooker model regarding pressure release methods to ensure safe operation.

With the pressure released, it’s time to check the internal temperature of the roast to ensure it’s cooked to your desired level of doneness.


Checking the Internal Temperature

Checking the internal temperature of the Eye of Round Roast is crucial to ensure it is cooked to your desired level of doneness. This step helps you achieve the perfect balance between tenderness and flavor. Follow these guidelines to check the internal temperature of your roast:

  1. Using a meat thermometer, insert the probe into the thickest part of the roast, avoiding any bones or fat. Make sure the thermometer is not touching the cooking liquid or the sides of the pressure cooker, as this can give an inaccurate reading.
  2. Read the temperature displayed on the thermometer. For a medium-rare roast, aim for an internal temperature of around 135°F (57°C). For medium doneness, a temperature of 145°F (63°C) is recommended. Keep in mind that the temperature will continue to rise by a few degrees as the roast rests.
  3. If the temperature is lower than desired, return the roast to the pressure cooker, close the lid, and cook for an additional few minutes under pressure. Repeat the process of checking the internal temperature until the desired level of doneness is reached.
  4. If the roast has reached your desired temperature, carefully remove it from the pressure cooker using tongs or a slotted spoon and transfer it to a cutting board. Allow the roast to rest for about 10-15 minutes before carving. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
  5. If the roast has not reached the desired internal temperature, you can return it to the pressure cooker and continue cooking under pressure until it reaches the desired doneness.

Remember, using a meat thermometer is the most accurate way to determine the doneness of your roast. It ensures that you achieve the perfect level of tenderness and doneness, and avoid undercooking or overcooking the meat.

Now that the roast is cooked to perfection, it’s time to rest and carve it before serving.


Resting and Carving the Roast

After cooking the Eye of Round Roast and checking its internal temperature, it’s important to allow the meat to rest before carving. Resting allows the juices in the roast to redistribute, resulting in a more flavorful and tender final dish. Here’s how to properly rest and carve the roast:

  1. Transfer the cooked roast from the pressure cooker to a clean cutting board. Carefully cover it loosely with aluminum foil to retain the heat.
  2. Let the roast rest undisturbed for about 10-15 minutes. This resting period allows the juices to redistribute, ensuring a juicy and succulent roast.
  3. During the resting time, take the opportunity to prepare any accompanying side dishes or garnishments.
  4. After the resting period, remove the aluminum foil and begin carving the roast. Use a sharp carving knife and slice the roast against the grain into thin, even slices. Cutting against the grain helps to ensure tenderness.
  5. Arrange the slices on a serving platter or individual plates, and drizzle any remaining cooking juices or sauce from the pressure cooker over the meat for added flavor and moisture. Alternatively, you can serve the au jus on the side as a dipping sauce.
  6. Serve the carved Eye of Round Roast immediately, with your favorite side dishes such as roasted vegetables, mashed potatoes, or a fresh salad.

Resting the roast is a vital step that should not be overlooked. It allows the flavors to fully develop and ensures a more enjoyable dining experience. The resting time also provides an opportunity to gather your loved ones and build anticipation for the delicious meal that awaits.

Now that you’ve successfully rested and carved the roast, it’s time to dig in and enjoy your mouthwatering creation!


Serving Suggestions and Additional Tips

Now that your perfectly cooked Eye of Round Roast is ready, it’s time to think about how to serve it and add extra touches to make the meal memorable. Here are some serving suggestions and additional tips to elevate your dining experience:

  1. Pair the roast with flavorful sauces or gravies. Horseradish cream, mushroom sauce, or a red wine reduction can all complement the rich flavors of the roast.
  2. Serve the roast with your favorite side dishes. Creamy mashed potatoes, roasted vegetables, steamed greens, or a fresh salad are all excellent choices to complete the meal.
  3. Garnish the sliced roast with fresh herbs like parsley or rosemary to add a pop of color and freshness to the plate.
  4. Consider making sandwiches with the leftover roast. Thinly sliced roast beef can be delicious in sandwiches, paninis, or even on top of a salad the next day.
  5. For added flavor, you can marinate the Eye of Round Roast overnight before cooking. This can be done using a blend of your choice, such as a mixture of soy sauce, Worcestershire sauce, garlic, and herbs.
  6. If you prefer a more medium to well-done roast, you can adjust the cooking time accordingly. Keep in mind that cooking the roast longer may result in slightly less tenderness.
  7. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. They can be enjoyed cold or reheated for future meals.
  8. Experiment with different seasonings and spice combinations to add variety and cater to your personal taste preferences.
  9. Be sure to use proper food safety practices when handling raw beef and cooked meat, including thorough hand washing and safe storage of leftovers.
  10. Most importantly, enjoy the meal with family and friends. The Eye of Round Roast is a dish meant to be shared and savored together.

By following these serving suggestions and additional tips, you can take your Eye of Round Roast to the next level, creating a memorable and satisfying dining experience for yourself and your loved ones.

Now that you’re armed with all the necessary knowledge and tips, it’s time to get cooking and impress everyone with your deliciously cooked Eye of Round Roast!



Congratulations on mastering the art of making an Eye of Round Roast in an electric pressure cooker! By following the steps outlined in this guide, you now have the knowledge and skills to create a tender, flavorful roast that will impress your family and friends.

From choosing the right cut of meat to properly seasoning, searing, and cooking the roast under pressure, each step plays a crucial role in achieving the perfect result. Don’t forget the importance of resting and carving the roast for a juicy and succulent final dish.

With the ability to save time and retain the natural juices of the meat, the electric pressure cooker is a game-changer in the kitchen. It offers convenience without compromising on taste and tenderness.

Remember to get creative with your seasonings and accompaniments to personalize the flavors of your roast. Whether you prefer classic herbs and spices or want to experiment with bold flavors, the choice is yours.

Now that you have mastered the technique, you can confidently cook an Eye of Round Roast that will be the star of any meal. So grab your electric pressure cooker, select a high-quality roast, and get ready to indulge in a mouthwatering dining experience.

Enjoy the process, savor the aroma, and relish every bite of your delicious Eye of Round Roast. Happy cooking!

Leave a Reply

Your email address will not be published. Required fields are marked *