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.
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.