Besides being practical, pressure cooker eye of round roast is a classic Brazilian home-cooked dish. It brings together simple preparation, deep flavor and a tender texture. That makes it a great option to serve with rice, salad or pasta. Although it may look elaborate at first, the preparation is straightforward, accessible and easy to make.
What is pressure cooker eye of round roast?
In Brazil, this dish is often made with lagarto, a lean beef cut similar to eye of round in the United States. Because it is a firm, lean cut, it needs longer cooking to become tender. The pressure cooker helps soften the beef while creating a rich sauce that is perfect for family meals.
Why you will love this recipe
- It turns tender, even though eye of round is a lean, firm cut
- It uses simple ingredients you can find easily
- It makes enough for a family meal
- It pairs well with many side dishes
- It can be made ahead
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Ingredients and Substitutions
These ingredients work together to make the beef tender, flavorful and well coated in a balanced sauce. For exact amounts, check the recipe card so the final result is more consistent.
Here is what you will need to make this pressure cooker eye of round roast:
- Eye of round roast: a lean cut that is ideal for longer cooking; it can be replaced with chuck roast
- Diced bacon: adds fat and flavor; pancetta can also be used
- Bell pepper sauce: adds color and a slightly sweet touch; you can use blended roasted bell pepper
- Tomato paste: intensifies the sauce and gives it more body
- Onion: an essential aromatic base
- Garlic: boosts the flavor of the beef
- White wine: helps add aroma and balance the sauce
- Bay leaf: adds a classic aroma for beef dishes
- Black pepper: enhances the flavors
- Olive oil: used to sear the beef
- Salt: adjusts the final flavor
How to prepare the beef
Choose a fresh eye of round roast with a bright red color and little exterior fat. Before seasoning, make small cuts in the beef and tuck in the diced bacon. This helps the flavor work into the meat and keeps the roast juicier as it cooks.
How to Make It
- Stuff the beef: make small cuts in the eye of round roast and insert the diced bacon.
- Season well: spread on the salt, black pepper, grated garlic, bell pepper sauce and white wine.
- Marinate properly: cover with aluminum foil and refrigerate for about 5 hours.
- Sear the beef: heat the olive oil in the pressure cooker and brown the roast on all sides.
- Prepare the sauce: add the onion, garlic, tomato paste, bay leaf and marinade liquid.
- Add liquid: cover the beef with enough water and adjust the salt.
- Pressure cook: cover the pot and cook for 60 minutes after it reaches pressure.
- Slice the beef: remove the roast from the pot and cut it into even medallions.
- Blend the sauce: remove the bay leaf and blend the hot sauce with an immersion blender until smooth.
- Return the beef to the sauce: place the medallions back in the pot and coat them well in the hot sauce.
- Serve: finally, transfer to a serving platter and serve while still hot.
Suggestion: serve with white rice, mashed potatoes or a green salad to balance the dish.
Variations
- With homemade stock: replace the white wine with homemade beef stock
- With carrots: add carrots to the sauce for a slightly sweet touch
- With fresh herbs: finish with fresh herbs, such as parsley
- With tomato sauce: use rustic tomato sauce instead of tomato paste
Tools and Equipment
The right tools help you control the cooking process and make the recipe safer and easier.
- Pressure cooker
- Large bowl
- Sharp knife
- Cutting board
- Immersion blender or regular blender
Use a pressure cooker that is in good condition for safe, efficient cooking. A sharp knife makes it easier to cut and slice the beef, and an immersion blender or regular blender helps turn the sauce smooth and rich.
In my shop, you can find the kitchen tools and equipment I use at home.
Storage
Store the sliced beef with the sauce in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.
Tips
- Sear the beef well to help lock in the juices
- Do not shorten the pressure cooking time
- Blend the sauce while it is still hot for a smoother texture
- Let the beef rest briefly before slicing
Frequently Asked Questions
Yes, but the beef will be less flavorful.
Yes, chuck roast also works well.
Yes, but it will lose some of its texture and flavor.
More Recipes
Looking for more recipes like this? Try these:
Recipe
Pressure Cooker Eye of Round Roast with Bacon
Equipment
- 1 Pressure cooker
- 1 Large bowl
- 1 Sharp knife
- 1 Cutting board
- 1 Immersion blender or regular blender
Ingredients
- 2.25 lb eye of round roast
- 5 oz bacon diced
- 3 tablespoon red bell pepper sauce
- 3 tablespoon tomato paste
- 2 bay leaves
- 1 onion chopped
- 7 tablespoon white wine or about ½ cup minus 1 tbsp
- 4 garlic cloves minced
- black pepper to taste
- 2 tablespoon olive oil
- salt to taste
Instructions
- Make small cuts in the eye of round roast and tuck the diced bacon into the openings.
- Season the beef with salt, black pepper, garlic, red bell pepper sauce and white wine.
- Cover and refrigerate for about 5 hours to marinate.
- Heat the olive oil in the pressure cooker and sear the roast on all sides.
- Add the onion, garlic, tomato paste, bay leaves and the marinade liquid.
- Add enough water to almost cover the beef and adjust the salt if needed.
- Lock the lid and cook for 60 minutes once the cooker reaches pressure.
- Remove the beef from the pot and slice it into medallions.
- Remove the bay leaves and blend the hot sauce with an immersion blender or regular blender.
- Return the sliced beef to the pot and coat it well with the sauce.
- Serve hot.
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