Best 3 Eye Of Round Roast In Pressure Cooker Recipes

Indulge in the culinary delight of Eye of Round Roast, a lean and flavorful cut of beef transformed into a tender and juicy masterpiece using the magic of a pressure cooker. Discover three tempting recipes that showcase the versatility of this budget-friendly roast.

Embark on a savory journey with the Classic Eye of Round Roast recipe, featuring a simple yet aromatic blend of herbs and spices that elevate the natural flavors of the beef. Experience the perfect balance of tenderness and texture as the roast cooks to perfection in a flavorful broth.

For those who crave a taste of the Southwest, the Salsa Verde Eye of Round Roast is a vibrant explosion of flavors. A zesty salsa verde, made from fresh herbs, tangy tomatillos, and zesty lime juice, envelops the roast, infusing it with a lively and refreshing taste.

Last but not least, the Asian-Inspired Eye of Round Roast takes you on a culinary adventure across continents. A savory marinade of soy sauce, ginger, garlic, and honey imparts an umami-rich flavor, while the addition of Asian vegetables like bok choy and shiitake mushrooms creates a harmonious blend of textures and flavors.

These three recipes offer a diverse range of culinary experiences, ensuring that every palate finds its perfect match. So, gather your ingredients, prepare your pressure cooker, and embark on a delectable journey with Eye of Round Roast.

Check out the recipes below so you can choose the best recipe for yourself!

EASY PRESSURE COOKER POT ROAST

Easy Pressure Cooker Pot Roast image

VERY tender and delicious. Using the pressure cooker saves SO much time that this recipe can be used on a weekday and still you can manage to eat dinner at a decent hour.

Provided by ccsoccerbmxmom

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 1h20m

Yield 8

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 (3 pound) boneless beef chuck roast, trimmed
ground black pepper to taste
1 pinch seasoned salt, or to taste
1 pinch onion powder, or to taste
1 (14.5 ounce) can beef broth
1 ½ tablespoons Worcestershire sauce
1 large onion, cut into 4 wedges
4 carrots, peeled and cut into bite-size pieces
4 large potatoes, peeled and cut into bite-size pieces

Steps:

Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.

Nutrition Facts : Calories 450.2 calories, Carbohydrate 38.3 g, Cholesterol 77.5 mg, Fat 21.8 g, Fiber 5.4 g, Protein 25.1 g, SaturatedFat 7.8 g, Sodium 310.6 mg, Sugar 4.3 g

JEN'S PRESSURE COOKER POT ROAST

Jen's Pressure Cooker Pot Roast image

A pressure cooker is a must for making a tough roast tender. In our large family when I was growing up, this was everyone's most-requested birthday dinner. When my mother was reducing her household size for a move, she gave me her pressure cooker, and I am now teaching my children to make this favorite as well.

Provided by jenonymous

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 2h30m

Yield 6

Number Of Ingredients 9

Ingredients

3 pounds beef rump roast
salt and ground black pepper to taste
⅓ cup all-purpose flour
¼ cup vegetable shortening
2 (1 ounce) packages dry onion soup mix
2 ½ cups cold water, or as needed
8 potatoes, peeled and halved
3 onions, peeled
½ cup cold water

Steps:

Season roast with salt and pepper on all sides; coat roast with flour (reserve leftover flour for gravy).
Melt shortening in a pressure cooker over medium-high heat. Brown roast on all sides in hot shortening. Sprinkle onion soup mix over the roast. Pour in at least two cups of water; use 1 to 2 cups more if the beef is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer.
Seal the lid and bring the cooker up to full pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 1 1/2 to 2 hours.
Release the pressure and test for doneness; the meat should be fork-tender. Add potatoes and onions, making sure the vegetables are submerged in the cooking liquid. (You may need to rearrange the roast on top of the vegetables or add more water.) Seal the lid and return the pressure cooker to full pressure.
Reduce heat to low, maintaining full pressure, and cook for 10 minutes. Release the pressure; transfer meat and vegetables to a serving platter.
To make gravy, bring the cooking liquid to a boil. Whisk reserved flour into 1/2 cup cold water; whisk the flour mixture into the boiling broth. Cook until thickened, stirring occasionally, about 3 minutes. Serve gravy with pot roast and vegetables.

Nutrition Facts : Calories 700.1 calories, Carbohydrate 71.3 g, Cholesterol 100.3 mg, Fat 24.9 g, Fiber 8.9 g, Protein 47.6 g, SaturatedFat 7.9 g, Sodium 934.5 mg, Sugar 7.5 g

SLOW COOKER EYE OF ROUND ROAST WITH VEGETABLES

Slow Cooker Eye of Round Roast With Vegetables image

This recipe I made up because I could not find one for this cut of meat and for the slow cooker. So I decided to experiment. Turned out great and the family loved it.

Provided by BramptonMommyof2

Categories Main Dish Recipes Roast Recipes

Time 8h15m

Yield 10

Number Of Ingredients 15

Ingredients

1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon ground black pepper
1 (3.5 pound) eye of round roast
6 Yukon Gold potatoes, peeled and quartered
2 carrots, cut into 2-inch pieces
2 stalks celery, diced
2 sweet onions, diced
1 cup beef broth
½ cup Marsala wine
1 (1.2 ounce) package dry beef gravy mix
1 tablespoon all-purpose flour

Steps:

Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast.
Arrange potatoes, carrots, celery, and onions in the bottom of a slow cooker. Place roast atop vegetables.
Whisk beef broth, Marsala wine, and gravy mix together in a bowl; pour over roast and vegetables.
Cook on Low until meat is fully cooked and vegetables are tender, about 8 hours (or on High for 5 hours).
Strain sauce into a bowl and whisk with flour until thickened. Serve on the side of roast and vegetables.

Nutrition Facts : Calories 414.7 calories, Carbohydrate 31.9 g, Cholesterol 87.7 mg, Fat 7.1 g, Fiber 4.1 g, Protein 50.4 g, SaturatedFat 2.5 g, Sodium 599.1 mg, Sugar 4.2 g

Tips:

Sear the roast on all sides before pressure cooking to develop flavor and caramelization.
Use a meat thermometer to ensure the roast reaches an internal temperature of 145°F for medium-rare, 160°F for medium, or 175°F for well-done.
Add vegetables such as carrots, celery, onions, and potatoes to the pressure cooker along with the roast for a complete meal.
Deglaze the pressure cooker with red wine or beef broth after cooking to create a flavorful sauce.
Let the roast rest for 10-15 minutes before slicing to allow the juices to redistribute.

Conclusion:

Eye of round roast is a lean and flavorful cut of beef that is perfect for pressure cooking. With its short cooking time and tender results, pressure cooking is an ideal method for busy home cooks. By following these tips, you can easily create a delicious and satisfying eye of round roast dinner in your pressure cooker.