Instant Pot Eye Of Round Roast Beef

• 3 to 4 pound eye-of-round roast
• 1 to 2 tablespoons kosher salt
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon black pepper
• 2 teaspoons granulated garlic
• 2 teaspoons seasoning salt
• 2 teaspoons dry mustard
• 1/2 cup dry sherry
• 1/2 cup water
• 1 tablespoon fish sauce
• 1 teaspoon jarred beef stock base
• 1 teaspoon minced garlic
• 4 fresh thyme sprigs
• 1 bay leaf
• 1/2 to 2/3 cup drippings from cooked roast
• 1 1/2 cups unsalted beef broth
• 1 1/2 tablespoons all-purpose flour
• Salt and pepper
• French bread, horseradish mayonnaise, and Swiss cheese for serving

1. When timer is up for the 5 minutes of pressure, do not release pressure. Allow the Keep Warm setting to go for 35 to 40 minutes. Once that time is up, carefully release steam, and open Instant Pot. Insert a thermometer in thickest portion of roast to check temperature (115u0b0F to 120u0b0F for rare, 125u0b0F for medium-rare, or 130u0b0F for medium). If desired degree of doneness hasn't been reached, replace and lock lid, add 8 minutes to the Keep Warm setting, and check again.
2. Transfer roast to a cutting board, and let rest at least 20 minutes up to 1 hour before thinly slicing.

roast, kosher salt, extravirgin olive oil, black pepper, garlic, salt, mustard, sherry, water, fish sauce, beef stock base, garlic, thyme, bay leaf, unsalted beef broth, flour, salt, bread

Taken from www.myrecipes.com/recipe/instant-pot-eye-of-round-roast-beef (may not work)