Description
This is a pressure cooker recipe that i have been making for several decades. Try not to swoon when tasting the gravy. I never have measured, but i will make a guess.
Ingredients
- Beef Roast
- Olive Oil
- Onion
- Garlic Cloves
- Salt & Pepper
- Peach Juice
- Cornstarch
- Cold Water
Instructions
- Set the beef roast out to climatize to room temperature, at least 30 minute
- Heat the oil in the pressure cooker, until it starts to smoke
- Season the roast
- Gently and carefully put the roast in to brown
- Do not be in a hurry, let it brown really dark, but do not burn, this will bring out the best flavor
- When the roast is browned nicely on both sides, throw in the onion and garlic
- Put in enough peach juice to cover the roast
- Put on the pressure cooker lid
- When pressure begins to escape is the time to start your timer
- 45 minutes should make the meat fork-tender
- At the end of 45 minutes, remove the pressure cooker from the stove
- Allow it to rest about 15 minutes
- Then remove the valve, when all pressure is released, remove the lid
- Place your roast on a platter and allow it to rest, before carving
- Gravy:
- While the cooked roast is resting, it is time to make the gravy
- Make a slurry of the corn starch and cold water
- Bring the pot liquid to the boil, stir the slurry once more and pour into the pot liquid, using a whip, lash it gently until it thickens, to an obedient gravy
- This being a very simple step
- Carve the meat
- Serve with mashed potatoes