Pressure Cooker Roast

The pressure cooker roast is a quicker and more practical variant of the traditional roast, ideal for those who are short on time but do not want to forego the intense flavor and tenderness of slow-cooked meat. Here’s how to prepare a delicious pressure cooker roast.

Ingredients

• 800 g of beef (for example, top round or eye round)
• 1 large onion
• 2 carrots
• 2 celery stalks
• 2 cloves of garlic
• 2 bay leaves
• 1 sprig of rosemary
• 1 sprig of thyme (optional)
• 1 glass of red wine
• Extra virgin olive oil
• Salt and pepper to taste
• Meat broth or water as needed

Preparation

1. Clean and chop the onion, carrots, and celery into pieces. Lightly crush the garlic cloves.
2. Tie the aromatic herbs with kitchen twine to make a bouquet garni. If you don’t have thyme, you can do without it.
3. Heat some oil in the pressure cooker and brown the meat on all sides until it is golden. This step is important for sealing the juices inside the meat.
4. Remove the meat and set it aside. In the same pot, add a bit more oil if necessary and sauté the onion, carrots, celery, and garlic until they become slightly golden.
5. Put the meat back in the pot, add the glass of red wine and let the alcohol evaporate.
6. Add the bouquet garni, salt, and pepper. Cover with meat broth or water up to about halfway up the meat.
7. Close the pressure cooker and, once it has reached pressure, calculate about 40-50 minutes of cooking depending on the size and type of meat.
8. At the end of cooking, remove the meat and let it rest for a few minutes wrapped in aluminum foil.
9. In the meantime, blend the vegetables and the remaining cooking juices in the pot to create a sauce to serve with the roast.
10. Slice the roast and serve with its sauce, accompanied, for example, by a side of roasted potatoes or seasonal vegetables.

Trivia

The roast is a very traditional and beloved dish in Italy, often enjoyed on Sundays or during holidays. There are numerous variations that may involve the use of different types of meat and the addition of regional ingredients that enhance the flavor.