COOKING UNDER PRESSURE: BEEF TOP ROUND ROAST

Cooking Under Pressure: Beef Top Round Roast image

This is a flavorful recipe that, thanks to the pressure cooker, you can have on the table, in just over an hour. Add some crusty bread, and maybe a small salad, and you have a hearty meal for those long, cold Winter nights. Or, any old night that you choose. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories Beef

Time 1h15m

Number Of Ingredients 16

Ingredients

PLAN/PURCHASE
2 - 3 lb top-round roast
2 Tbsp grapeseed oil
salt, kosher variety, to taste
black pepper, freshly ground, to taste
2 clove garlic, minced
1 tsp dried parsley
1 tsp dried rosemary
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 medium yellow onion, thinly sliced
2 c beef stock, not broth
14 oz diced tomatoes, 1 can
8 - 10 small golden or red potatoes
2 Tbsp sweet butter, unsalted
8 oz button mushrooms, stemmed, and quartered

Steps:

1. PREP/PREPARE
2. 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.
3. I slice the onions so thin, that they basically melt into the sauce as it cooks.
4. 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.
5. Gather your Ingredients (mise en place).
6. Add the grapeseed oil to a heavy-bottomed pan over medium-high heat.
7. Salt and pepper the beef, and place into the pan.
8. Brown on all sides, about 2 - 3 minutes per side.
9. Remove the beef, and add to the bowl of your pressure cooker.
10. Add the beef stock to the pan, and scrape up all the brown bits.
11. Add the beef stock, and the remainder of the ingredients to the bowl of the pressure cooker.
12. Set the pressure to high, and cook for 60 minutes.
13. While the roast is cooking, add the butter to a pot, over medium heat.
14. Add the mushrooms, and cook until softened, and beginning to brown, about 30 minutes.
15. Chef's Note: I quartered the mushrooms; however, if you prefer, you could just as easily slice them.
16. After 60 minutes, release the pressure on the cooker, and remove the roast, and potatoes.
17. Add the liquid to the pot with the mushrooms.
18. If the sauce has a lot of grease, then use a de-fatter to remove it before adding to the pot with the mushrooms.
19. Bring to the boil, and reduce until the sauce begins to thicken, about 8 - 10 minutes.
20. 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.
21. PLATE/PRESENT
22. Slice the beef, against the grain, then serve with the potatoes, and that yummy mushroom sauce.
23. Keep the faith, and keep cooking.