cooking under pressure: beef top round roast

How To Make cooking under pressure: beef top round roast

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  PREP/PREPARE
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  I selected a top-round roast for this recipe, because I like the flavor it produces, and it holds up nicely to the rigors of pressure cooking. In addition, it has little fat, so the recipe comes out with less grease.
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  I slice the onions so thin, that they basically melt into the sauce as it cooks.
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  Cento, is one of my favorite brands of tomatoes; however, Hunts does a pretty good job too. In addition, you might want to use fire-roasted tomatoes… just to give it an extra kick.
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  Gather your Ingredients (mise en place).
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  Add the grapeseed oil to a heavy-bottomed pan over medium-high heat.
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  Salt and pepper the beef, and place into the pan.
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  Brown on all sides, about 2 – 3 minutes per side.
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  Remove the beef, and add to the bowl of your pressure cooker.
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  Add the beef stock to the pan, and scrape up all the brown bits.
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  Add the beef stock, and the remainder of the ingredients to the bowl of the pressure cooker.
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  Set the pressure to high, and cook for 60 minutes.
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  While the roast is cooking, add the butter to a pot, over medium heat.
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  Add the mushrooms, and cook until softened, and beginning to brown, about 30 minutes.
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  Chef’s Note: I quartered the mushrooms; however, if you prefer, you could just as easily slice them.
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  After 60 minutes, release the pressure on the cooker, and remove the roast, and potatoes.
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  Add the liquid to the pot with the mushrooms.
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  If the sauce has a lot of grease, then use a de-fatter to remove it before adding to the pot with the mushrooms.
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  Bring to the boil, and reduce until the sauce begins to thicken, about 8 – 10 minutes.
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  Chef’s Note: If you want a thicker sauce, then create a slurry with 2 or 3 tablespoons of flour, and add it to the sauce, while it is cooking down.
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  PLATE/PRESENT
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  Slice the beef, against the grain, then serve with the potatoes, and that yummy mushroom sauce.
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  Keep the faith, and keep cooking.
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