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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 sugar

2 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 roast

2 tablespoons (30 milliliters) olive oil

Bourbon-Cream Sauce
2 cups (473 milliliters) dry red wine, divided

1 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

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Based on 49 ratings

Preparation Method

Make the spice mixture:

  1. In a small bowl, stir together brown sugar, espresso powder, rosemary, salt, pepper and 2 cloves (10 grams) minced garlic.
  2. Spread spice mixture over roast.
  3. Let roast stand at room temperature for 1 hour.

Make the beef:

  1. Set the Multi-Function Cooker to Sauté/Sear Mode, HIGH. Press Start.
  2. 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.
  3. Add 1½ cups (355 milliliters) wine to the Multi-Function Cooker.
  4. Cook until wine is reduced to ½ cup (118 milliliters), about 8 minutes.
  5. Arrange onions and whole garlic cloves in bottom of the Multi-Function Cooker. Place roast over onion mixture.
  6. Set the Multi-Function Cooker to Slow Cook Program One, LOW.
  7. Insert the probe in the thickest portion of the roast. Set the probe temperature to 135°F (57°C). Cover and press Start.
  8. 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:

  1. Strain drippings in the Multi-Function Cooker into a medium bowl, discarding solids.
  2. Set the Multi-Function Cooker to Sauté/Sear Mode, HIGH. Press Start.
  3. Return the drippings to the Multi-Function Cooker. Add broth, bourbon and remaining ½ cup (118 milliliters) wine.
  4. Cook until the mixture is reduced to 1½ cups (355 milliliters).
  5. Stir in cream and mustard. Cook until the sauce is slightly thickened, about 5 minutes.
  6. Thinly slice roast, and serve with sauce.

Coffee and Brown Sugar-Crusted Eye of Round Roast with Bourbon-Cream Sauce in Process