Beef Under Pressure

Name: Beef Under Pressure
Ingredients: 2 -3 lbs top sirloin roast (it's a rump by any other name and, tasty as it is, tougher than an old boot if not treated with lovi); olive oil; store bought Italian dressing; 3 preserved garlic cloves, reserve from marinade for later (see separate recipe); 0.667 (14 1/2 ounce) can diced tomatoes; 14 cup wine (I used Port even though the books say use a dry Red,I like Port); 23 cup mirepoix, fine dice (I always have some frozen in a bag); 13 cup chopped frozen bell pepper, strips (Very handy thing to keep in the freezer); 12 teaspoon kosher salt; 12 teaspoon dry oregano; 12 teaspoon rosemary; 14 teaspoon ground black pepper; 1 tablespoon flour (heaping for the gravy)

13 ingredients

7 steps

Ingredients

2 -3 lbs top sirloin roast (it's a rump by any other name and, tasty as it is, tougher than an old boot if not treated with lovi)
olive oil
store bought Italian dressing
3 preserved garlic cloves, reserve from marinade for later (see separate recipe)
0.667 (14 1/2 ounce) can diced tomatoes
14 cup wine (I used Port even though the books say use a dry Red,I like Port)
23 cup mirepoix, fine dice (I always have some frozen in a bag)
13 cup chopped frozen bell pepper, strips (Very handy thing to keep in the freezer)
12 teaspoon kosher salt
12 teaspoon dry oregano
12 teaspoon rosemary
14 teaspoon ground black pepper
1 tablespoon flour (heaping for the gravy)

Directions

1

Get the pressure cooker hotter than the devil and sear the roast on all sides in a little oil.
2

Then add everything else but the flour.
3

Cook under pressure for 45 minutes.
4

Fast cool under cold water and remove the meat to a plate.
5

Put the open cooker back on the burner.
6

Mix the flour with a little cold water and add to the boiling liquid to thicken.
7

Check for seasoning and smooth out with an immersion blender.