Pressure cooker pot roast beef
Make an inexpensive joint of beef go further with this all-in-one dish made in the pressure cooker – the beef will be meltingly tender. Use whatever root veggies you have on hand. No parsnips? Just leave them out. Half a swede hanging out in the fridge? Throw it in. No leeks? Double up on onions. Fresh herbs such as rosemary and thyme will work really well here too, if you have them.
For this recipe you will need a pressure cooker.
Ingredients
- 2 tbsp olive oil
- 1.3–1.5kg/3lb–3lb 5oz beef joint, such as rolled brisket or shin
- 1 large onion, quartered
- 1 leek, halved
- 3 stalks celery, halved
- 2 tsp sea salt
- 1 tsp freshly ground black pepper
- 2 tbsp tomato purée
- 5 garlic cloves, peeled
- 200ml/7fl oz red wine
- 200ml/7fl oz beef stock
- 2 bay leaves
- 1kg/2lb 4oz baby new potatoes
- 4 parsnips, peeled and quartered
- 4 large carrots, peeled and quartered
- 100²µ/3½´Ç³ú butter
- 1 bunch chives, chopped
Method
Heat the oil in the pressure cooker over a medium–high heat, add the meat and brown it all over. Remove and set aside.
Add the onion, leek and celery to the pan and fry for 3–4 minutes, until just starting to soften.
Add the salt, pepper, tomato paste and garlic and cook for 3–4 minutes, until fragrant. Add the red wine and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Let the alcohol bubble away for a couple of minutes.
Sit the beef on top of the veg and add the stock and bay leaves. Fix the lid on the pressure cooker and place over a high heat until it reaches pressure. Reduce the heat to low and cook for 1 hour 15 minutes. (If using an electric pressure cooker, cook on high pressure for 1 hour 15 minutes)
Remove the pressure cooker from the heat and leave to depressurise.
Put the potatoes, parsnips and carrots in the pan on top of the meat and onion mixture. Bring back to pressure and cook for a further 10 minutes.
Remove the meat, potatoes, parsnips and carrots from the pan and serve on a large platter.
Add the butter to the pan juices and place over a medium–high heat. Mash the onion, leek, celery and garlic to make a sauce and let it bubble away for 10 minutes. Pour the sauce over the meat and sprinkle with chopped chives.
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