This is a simple meal to make and is just one of those comforting recipes that make you feel warm and happy.
When I was a lad, we used to get these served up occasionally. It was not planned; more of a surprise, and they were usually swimming in gravy.
Trust me on this… Brits love their beef and gravy.
So, you ready… Let’s get into the kitchen.
prep time10 Min
cook time1 Hr 30 Min
methodPressure Cooker/Instant Pot
beef stock, not broth
beef roast, more on this later
yellow onion, sliced
2 - 3 md
russet or red potatoes, quartered
white pepper, freshly ground
salt, kosher variety
2 - 3 clove
red pepper flakes
How To Make
You will need a pressure cooker/instant pot, to make this recipe.
Gather your ingredients (mise en place).
Add the roast and all the other ingredients to the bowl of your pressure cooker or instant pot.
If the roast is frozen, set the cooker to 90 minutes on high. If the roast is not frozen, set the cooker to 60 minutes on high.
At the end of the time, allow the cooker to naturally release for about 20 minutes, before opening.
Remove the roast from the cooker and reserve.
Place the stock and veggies into a blender, and Blend-Baby-Blend, until smooth.
Some may wonder the wisdom of adding potatoes to a pressure cooker for that length of time; however, they are part of the recipe to thicken the gravy without the use of flour.
Add the blended mixture to a saucepan and bring up to a simmer.
Add salt and pepper, to taste… Or other favorite spices.
Shred, or slice some of the beef, and add it to the simmering sauce.
I like serving it on a toasted English muffin, with a bit of yellow mustard, some grated cheese, and just sopping with gravy. Enjoy.
Keep the faith, and keep cooking.
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