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.
- 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)
- olive oil
- store bought Italian dressing
- 3 preserved garlic cloves, reserve from marinade for later (see separate recipe)
- 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 See How It's Made
- Get the pressure cooker hotter than the devil and sear the roast on all sides in a little oil.
- Then add everything else but the flour.
- Cook under pressure for 45 minutes.
- Fast cool under cold water and remove the meat to a plate.
- Put the open cooker back on the burner.
- Mix the flour with a little cold water and add to the boiling liquid to thicken.
- Check for seasoning and smooth out with an immersion blender.