Ingredients

• 2.5 – 3 lb beef roast (top sirloin or eye of round 2.5 – 3.5 inches thick)
• 6 cloves garlic, minced
• 1 onion, sliced
• 1 cup unsalted chicken or beef stock
• 1 tbsp soy sauce
• 2 tbsp olive oil
• 2 bay leaves
• 1/4 tsp dried rosemary
• 1 1/2 tbsp all-purpose flour
• kosher salt
• pepper

Directions

1. Set the roast out 30 minutes before cooking to come up to room temperature.
2. When ready to cook Press the Saute button to Saute More. Wait until it says HOT (about 8 minutes).
3. Add 1 tbsp olive oil and ensure the whole bottom is coated.
4. Pat the roast with paper towel to dry.
5. Season one side of the roast with salt and pepper.
6. Place the roast seasoned side down into the instant pot and brown for 4 minutes.
7. Season the other side of the roast with salt and pepper.
8. Flip the roast over and brown for 3 minutes and 30 seconds.
9. Brown the other two sides for 2 minutes and 30 seconds, no more seasoning is required.
10. Remove the roast from the instant pot.
11. Add 1 tbsp olive oil to the instant pot.
12. Add in the sliced onions and saute for 3 minutes.
13. Add in the 2 bay leaves, 1/4 tsp dried rosemary and the minced garlic then saute for 30 seconds.
14. Pour 1 cup of broth into the instant pot and deglaze with a wooden spoon mixing it thoroughly.
15. Add in 1 tbsp soy sauce and mix.
16. Place the steamer rack into the instant pot then place the roast onto the rack.
17. Close the lid and ensure the venting knob is in the sealed position.
18. Pressure cook at high pressure for 3 minutes with a 25 minute natural release for 2.5 inch thick roasts or 30 minutes for 3.5 inch thick.
19. Open the lid and check the temperature (120F for medium rare).
20. If the temperature is too low close the lid and use the keep warm mode to continue to roast the beef. The temperature will rise about 7-10 degrees F every 5 minutes.
21. Remove the roast and set aside loosely covered with aluminum foil.
22. Set the instant pot to the saute mode to make the gravy.
23. Mix 1 1/2 tbsp all-purpose flour with 4 tbsp water.
24. Mix the flour mixture into the gravy one third at a time until the gravy is at the desired thickness.
25. Taste the gravy and add salt or pepper if needed.
26. Slice the roast and serve with gravy (eye of round should be sliced thin, top sirloin should be more like a steak).