Ingredients

• 2.5 - 3 pounds beef (Eye of Round or Top Sirloin) (2.5 inches thick)
• 6 cloves (26g) garlic (minced)
• 1 (262g) onion (sliced)
• 1 cup (250ml) unsalted chicken stock or high-quality unsalted beef stock
• 1 - 2 tablespoons (15ml - 30ml) regular soy sauce
• 2 tablespoons (30ml) olive oil
• 2 (0.5g) bay leaves
• ¼ teaspoon (0.3g) dried rosemary
• Kosher salt and black pepper
• Optional gravy: 1½ tablespoons flour mixed with 3 tablespoons water

Directions

1. Pat the roast dry and season. Brown four sides in 1 tablespoon oil using Sauté, then remove. Add the remaining oil and sauté onion about 3 minutes; add garlic, rosemary, and bay leaves for 30 seconds.

2. Add stock and scrape the bottom. Stir in 1 tablespoon soy sauce, add a trivet, and place the roast on it.

3. Pressure-cook on High for 3 minutes. Keep Warm during natural release: 25 minutes for a 2½-inch-thick roast or 30 minutes for a 3¼-inch roast. Check the thickest part; the source targets 120°F for medium-rare. If needed, continue on Keep Warm and check every 5–10 minutes.

4. Rest the meat under foil for 8–10 minutes. For gravy, simmer the cooking liquid and gradually add a slurry of 1½ tablespoons flour and 3 tablespoons water. Slice the roast across the grain.