COOKING UNDER PRESSURE: BEEF TOP ROUND ROAST

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.