Beef Under Pressure

READY IN: 55mins
Recipe 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.

Top Review by 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.

Ingredients Nutrition

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


  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.

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