Italian Pressure Cooker Boiled Beef Roast
Even the toughest cut of beef can be softened by simply being boiled-—tough ligaments and connective tissue are reduced to gelatin.
Serves: 6Hands-on: 25 minutesTotal: 2 hours 15 minutesDifficulty: Medium
- 1 medium onion, halved (ends removed, skin still on)
- 8 cloves
- 6 cups water
- 1 large carrot, peeled and halved
- 1 celery stalk, halved
- 1 small tomato, chopped
- 1 bay leaf
- 1 sprig sage
- 1 sprig rosemary
- 2 sprigs thyme
- 3 Tbsp. salt
- 1 Tbsp. black peppercorns
- 3 lbs. beef round roast
- 1⁄2 cup prepared pesto
- Cut onion in half and remove ends, but leave skin on. Pierce each half with 4 cloves. Place onion halves in pressure cooker.
- Add water, carrot, celery, tomato, bay leaf, sage, rosemary, thyme, salt, and peppercorns. In the uncovered pressure cooker, bring the contents to a boil over high heat, then carefully add the meat. If the water does not cover the beef, add more until it does. Bring the contents to a boil. Close and lock the lid.
- Turn the heat up to high. When the cooker reaches pressure, lower the heat to the minimum needed to maintain pressure. Cook for 50 to 60 minutes at high pressure.
- Remove from the heat and allow the pot to sit for 30 minutes before carefully releasing any residual pressure.
- Remove beef to a serving platter and tent loosely with foil.
- Reduce the broth in the uncovered pressure cooker over high heat for about 5 minutes. Strain the broth and remove visible fat.
- Thinly slice the meat and pour broth over the slices before serving. Serve with pesto.