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Export 10 ingredients for grocery delivery
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.
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