Beef Under Pressure

Submitted by T. Woolfe

"This is another of my cook-aheads as it freezes well in single portion vac bags for boil-n-serve. Just slice and freeze with the gravy. The pressure cooker tenderizes a fairly tough chunk of meat."

 

• Ready In: 55mins
• Ingredients: 13
• Serves: 5

ingredients

• 2 -3 lbs top sirloin roast (it's a rump by any other name and, tasty as it is, tougher than an old boot if not treated with lovi)

• marinade

• olive oil
• store bought Italian dressing
• 3 preserved garlic cloves, reserve from marinade for later (see separate recipe)

• The Rest

• 0.667 (14 1/2 ounce) can diced tomatoes
• 1⁄4 cup wine (I used Port even though the books say use a dry Red,I like Port)
• 2⁄3 cup mirepoix, fine dice (I always have some frozen in a bag)
• 1⁄3 cup chopped frozen bell pepper, strips (Very handy thing to keep in the freezer)
• 1⁄2 teaspoon kosher salt
• 1⁄2 teaspoon dry oregano
• 1⁄2 teaspoon rosemary
• 1⁄4 teaspoon ground black pepper
• 1 tablespoon flour (heaping for the gravy)

directions

1. Get the pressure cooker hotter than the devil and sear the roast on all sides in a little oil.
2. Then add everything else but the flour.
3. Cook under pressure for 45 minutes.
4. Fast cool under cold water and remove the meat to a plate.
5. Put the open cooker back on the burner.
6. Mix the flour with a little cold water and add to the boiling liquid to thicken.
7. Check for seasoning and smooth out with an immersion blender.

Reviews

[Outta Here]

This made a nicely flavored roast. Wasn't sure how long to marinate, so put roast in plastic bag overnight in fridge. I also added some extra liquid, because my pressure cooker recommends 2 cups for something cooked that long. The gravy turned out very nice. Made for My-3-Chefs 2008.