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Coffee and Brown Sugar-Crusted Eye of Round Roast with Bourbon-Cream Sauce
Coffee and Brown Sugar-Crusted Eye of Round Roast with Bourbon-Cream Sauce
Cooking this meal low and slow allows the coffee and brown sugar to season the roast while creating a creamy, flavorful sauce.
KEEP SCREEN ON
Yield: Makes 6 to 8 Servings
Ingredients
Spice Mixture
2 tablespoons (28 grams) firmly packed light brown sugar2 tablespoons (12 grams) espresso powder
2 teaspoons (1.3 grams) crushed dried rosemary
2 teaspoons (6 grams) kosher salt
2 teaspoons (4 grams) ground black pepper
2 cloves (20 grams) garlic, minced
Beef Roast
1 (4-pound) (1812 grams) eye of round roast2 tablespoons (30 milliliters) olive oil
Bourbon-Cream Sauce
2 cups (473 milliliters) dry red wine, divided1 pound (453 grams) sweet onions, quartered
5 cloves (25 grams) whole garlic
2 cups (473 milliliters) beef broth
⅓ cup (78 milliliters) bourbon
⅔ cup (156 milliliters) heavy whipping cream
1 tablespoon (15 grams) Dijon mustard
Preparation Method
Make the spice mixture:
- In a small bowl, stir together brown sugar, espresso powder, rosemary, salt, pepper and 2 cloves (10 grams) minced garlic.
- Spread spice mixture over roast.
- Let roast stand at room temperature for 1 hour.
Make the beef:
- Set the Multi-Function Cooker to Sauté/Sear Mode, HIGH. Press Start.
- Add oil. Once oil is shimmering, add roast. Cook until browned, about 3 to 4 minutes per side. Remove roast from the Multi-Function Cooker.
- Add 1½ cups (355 milliliters) wine to the Multi-Function Cooker.
- Cook until wine is reduced to ½ cup (118 milliliters), about 8 minutes.
- Arrange onions and whole garlic cloves in bottom of the Multi-Function Cooker. Place roast over onion mixture.
- Set the Multi-Function Cooker to Slow Cook Program One, LOW.
- Insert the probe in the thickest portion of the roast. Set the probe temperature to 135°F (57°C). Cover and press Start.
- When roast reaches 135°F (57°C), remove from the Multi-Function Cooker. Cover and let rest while preparing the sauce.
Make the bourbon-cream sauce:
- Strain drippings in the Multi-Function Cooker into a medium bowl, discarding solids.
- Set the Multi-Function Cooker to Sauté/Sear Mode, HIGH. Press Start.
- Return the drippings to the Multi-Function Cooker. Add broth, bourbon and remaining ½ cup (118 milliliters) wine.
- Cook until the mixture is reduced to 1½ cups (355 milliliters).
- Stir in cream and mustard. Cook until the sauce is slightly thickened, about 5 minutes.
- Thinly slice roast, and serve with sauce.
![Coffee and Brown Sugar-Crusted Eye of Round Roast with Bourbon-Cream Sauce in Process](-/media/images/united-states/recipes-images/round_roast_with_bourbon_cream_sauce_in_process.jpg)