Peel the garlic cloves. Slice the onions into thick strips about ½" thick. Slice the mushrooms into thick strips about ½" thick.

Trim the eye of round of any excess fat. You want about ¼" fat cap on one side. Combine the seasonings and rub all over the roast.

Turn the Ninja Foodi or Instant Pot on high sear/sauté and heat the pot for a few minutes. Add in the olive oil and heat until very hot, but not smoking. If you are using a stainless steel pot, reduce the heat to medium-high.

Once the oil is hot, sear the roast on all sides. I like to sear the fat cap side first and plan on this taking about 7 minutes. The remaining sides will only take 2-3 minutes per side.

Deglaze the pot with the beef broth and scrape the bottom to remove the browned bits (fond). Add in the vinegar and Worcestershire sauce if using.

Add in the sliced onions, mushrooms, and peeled garlic. Try to have the roast nestled in with the vegetables so the fat cap is exposed.

Place the pressure lid on and turn the valve to seal. Select high pressure for 90 minutes. When the time is up, allow the pot to naturally release its pressure. When the pin drops, open the lid.

No need to remove the liquid. Make sure the fat cap is facing up and close the air fryer lid. Air Fry on 400°F/200°C for 10-20 minutes or until the fat is rendered and crispy.

Remove the roast and let rest on a cutting board. Remove the onions and mushrooms and place in a bowl if you want to make gravy with the juices. Make sure to reserve some of the juices for reheating if you think there will leftovers.

Slice the roast into thick slices and serve with the mushrooms and onions on the side. If you skipped the gravy, put the au jus in a cup on the side for dipping!