This recipe is so easy and delicious and can be made in the oven, on the stove, in a slow cooker or pressure cooker. It's comfort food at its best!
Servings: 10 people
- 4.5 lbs Beef Round Eye Roast
- 16 Cremini Mushrooms
- 9 Shiitake Mushrooms
- 2 tbsp soy sauce
- 4-5 garlic cloves pureed or finely minced
- 1 1/2 tbsp salt
- 1 tbsp black pepper
- 3 tomatoes sliced
- 1 medium yellow onion sliced
- 3 small sprigs of fresh rosemary
- 2 tsbp olive oil
- 1/4 cup water
- 2 cubes of beef or chicken bouillon
Trim fat from the roast.
In a small bowl, combine the minced or pureed garlic with 1 tbsp of olive oil, the soy sauce, the salt and pepper.
Spread the mixture on top of the roast and let it marinade for at least 15 minutes.
While the roast is marinating, put 1 tbsp of olive oil at the bottom of pot and line it with layers of onions, mushrooms and tomatoes. Add the rosemary sprigs.
In a small container, dissolve the beef bouillon into the 1/4 cup of water. Pour it on top of the vegetable layers.
Put the roast inside the pot on top of the vegetables with all the liquid of the marinade.
Set Instant Pot to Pressure Cooker, normal and set time to 100 minutes or 1hr and 40 min.
Follow Pressure Cooker instructions of cool down and enjoy!
Calories: 316kcal | Carbohydrates: 6g | Protein: 47g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 127mg | Sodium: 1369mg | Potassium: 1002mg | Fiber: 1g | Sugar: 2g | Vitamin A: 316IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 5mg