Instant Pot Top Round Roast for Tender Sliced Roast Beef

How to Make Instant Pot Top Round Roast for Tender Sliced Roast Beef

1. 1

   Step 1: Season and sear the roast

   Pat the top round dry and season all over with kosher salt and freshly ground black pepper. Set the Instant Pot to Sauté (normal/high) and heat the olive oil until shimmering, then sear the roast on all sides until well browned, about 3–4 minutes per side; remove roast and set aside.

   For this step

   • 1 1/2 tspkosher salt
   • 1 tspfreshly ground black pepper
   • 2 tbspolive oil
2. 2

   Step 2: Sauté aromatics

   Add the sliced onion to the pot and sauté 3–4 minutes until softened and starting to color, scraping browned bits from the bottom. Add the minced garlic and cook 30–45 seconds until fragrant; do not let the garlic burn.

   For this step

   • 1 mediumyellow onion, halved and sliced
   • 4 clovesgarlic, minced
   
3. 3

   Step 3: Deglaze and arrange for pressure cooking

   Pour in the beef broth and Worcestershire sauce, add dried thyme, and scrape the bottom of the pot thoroughly with a wooden spoon to release any browned bits. Return the seared roast to the pot (nestle it in the liquid), secure the lid, and set the valve to Sealing.

   For this step

   • 1 1/2 cupslow-sodium beef broth
   • 2 tbspWorcestershire sauce
   • 1 tspdried thyme
   
4. 4

   Step 4: Pressure cook and release

   Cook on High Pressure for 50 minutes (for a ~2.5 lb roast); when cooking finishes, allow a natural pressure release for 15 minutes, then carefully quick-release any remaining pressure and remove the roast to a cutting board. Tent with foil and rest 10–15 minutes before slicing against the grain.
   
5. 5

   Step 5: Make pan sauce and slice to serve

   Switch the Instant Pot to Sauté, whisk a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) into the cooking liquid and simmer until thickened, about 1–2 minutes; season to taste. Thinly slice the rested roast across the grain and serve with the warm pan sauce.

   For this step

   • 1 tbspcornstarch (for slurry)
   

1. Pat the top round dry and season all over with kosher salt and freshly ground black pepper. Set the Instant Pot to Sauté (normal/high) and heat the olive oil until shimmering, then sear the roast on all sides until well browned, about 3–4 minutes per side; remove roast and set aside.
2. Add the sliced onion to the pot and sauté 3–4 minutes until softened and starting to color, scraping browned bits from the bottom. Add the minced garlic and cook 30–45 seconds until fragrant; do not let the garlic burn.
3. Pour in the beef broth and Worcestershire sauce, add dried thyme, and scrape the bottom of the pot thoroughly with a wooden spoon to release any browned bits. Return the seared roast to the pot (nestle it in the liquid), secure the lid, and set the valve to Sealing.
4. Cook on High Pressure for 50 minutes (for a ~2.5 lb roast); when cooking finishes, allow a natural pressure release for 15 minutes, then carefully quick-release any remaining pressure and remove the roast to a cutting board. Tent with foil and rest 10–15 minutes before slicing against the grain.
5. Switch the Instant Pot to Sauté, whisk a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) into the cooking liquid and simmer until thickened, about 1–2 minutes; season to taste. Thinly slice the rested roast across the grain and serve with the warm pan sauce.