Pressure Cooker Recipes for Beef

For this time, I want to share one of my favorite dishes - Stuffed Beef Roast. In this recipe you can create a lush flavorful roast that has the vegetables inside the meat.

Using pressure cooker, you can made this tender melt-in-your-mouth meal in less than an hour.

To make this recipe you need

2 ½ pounds of rolled beef roast
½ cup each of sliced carrots, celeriac, and leeks
3 teaspoons of oil
½ cup of chopped onions
¼ cup of chopped celery
½ cup of diced meaty tomatoes without the seeds
2 ½ cups of beef stock
a bay leaf, sea or Kosher salt, freshly ground black peppercorn, and rosemary sprigs for garnish.

Step 1:

Before beginning the preparations on the meat, make sure you have blanched in boiling salted water the sliced carrots, leeks with the green areas discarded, and sliced celeriac (celery root). These vegetables will be the stuffing in the meat.

Step 2:

After blanching, plunge them into cold water to prevent overcooking. Set the vegetables aside to drain, patting dry if needed, and open the roast up with a sharp knife. It should be rolled open flat and seasoned with Kosher salt (although sea salt is also good for this) and freshly ground black pepper.

Step 3:

After seasoning lay the vegetables on the meat in a pleasing fashion to the eye! Carefully re-roll the meat and tie it with a length of kitchen string.

Step 4:

Once the meat is ready, turn on the pressure cooker, add the oil and let it heat up. Add the roast and brown it on all sides. Once it is brown, remove it and set it aside.

Step 5:

In the same oil, sauté the onions and celery for three to five minutes until the onion is soft. put the roast and add tomatoes, bay leaf and the stock to the pot.

Step 6:

Lock the lid and set the pressure to high (15psi, in most cases). Once the target pressure is reached lower the temperature and cook the roast for 35 to 40 minutes, adjusting the temperature as necessary to maintain the proper pressure range.

Step 7:

Once done allow the pressure on the cooker to ease naturally before removing the lid.

The roast, once lifted from the pot should rest for 10 minutes. To finish the dish, strain the remaining liquid into a sauce pan and reduce slightly on the stove. You can season to taste with salt and pepper.

By the time the meat is rested enough to slice, so does the sauce should be ready to add to the plate.

Slice your roast to the thickness you desire, top with the sauce and a sprig of rosemary and there, you got yourself a yummy pressure cooker recipes for beef.