Beef Under Pressure

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This is another of my cook-aheads as it freezes well in single portion vac bags for boil-n-serve. Just slice and freeze with the gravy. The pressure cooker tenderizes a fairly tough chunk of meat.

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Steps

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Get the pressure cooker hotter than the devil and sear the roast on all sides in a little oil.

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Then add everything else but the flour.

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Cook under pressure for 45 minutes.

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Fast cool under cold water and remove the meat to a plate.

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Put the open cooker back on the burner.

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Mix the flour with a little cold water and add to the boiling liquid to thicken.

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Check for seasoning and smooth out with an immersion blender.

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Ingredients

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top sirloin roast, olive oil, italian dressing, garlic cloves, diced tomatoes, wine, mirepoix, bell pepper, kosher salt, dry oregano, rosemary, ground black pepper, flour