Step 1

Coat the Eye of Round with Kosher Salt and seal in plastic wrap.  Place in refrigerator for at least an hour or up to 24 hours.

Step 2

Whisk together Rub ingredients of your choice.  Remove Beef from plastic wrap and massage into Beef.

Step 3

Select Saute/Browning on Pressure cooker and allow to fully heat.

Step 4

Place Beef into cooking pot fat cap side down and sear for 20 seconds.  Turn and sear each side for NOT MORE THAN 5 seconds and remove Roast to a plate.

Step 5

Pour dry sherry or shaoxing wine into cooking pot.  Add beef base, fish sauce, water, garlic, cloves and Bay leaf.

Step 6

Place short legged Trivet into cooking pot and place Roast on top.

Step 7

Lock on Lid and close Pressure Valve.  Cook at Low Pressure (most machines default to high pressure) for 4 minutes.*

Step 8

When Beep sounds, wait 35 minutes (pot should remain on Keep Warm). Quickly remove and check temperature.

Step 9

If Roast is not at 115-120 degrees (rare), replace Lid and let set for another 8 minutes until desired temperature is reached. For Medium Rare, temperature should be 125 degrees.

Step 10

Remove Roast from cooking pot and cover with foil for at 15-20 minutes before slicing.

Step 11

For optimal results, place in refrigerator overnight before slicing.  Slice paper thin and use for sandwiches.