Beef roast from the pressure cooker

Ingredients for 4 servings:

• 1 kg roast beef
• Mustard, medium hot
• salt and pepper
• 300 g soup vegetables
• 1 onion(s)
• 1 clove(s) garlic
• 300 ml broth
• 300 ml red wine, dry
• 2 tbsp tomato paste
• 2 tbsp flour
• Clarified butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

simple, quick, delicious

Rub the roast beef with mustard and season generously with salt and pepper. Heat the fat in a pressure cooker and sear the roast beef vigorously on all sides. In the meantime, dice the soup vegetables and onions and finely chop the garlic. Remove the roast beef from the pot and cover with aluminum foil (to keep warm). Add the prepared vegetables to the frying fat and sauté. Deglaze with red wine and broth and stir in the tomato paste. Return the roast beef to the pot and close the lid tightly. Set the lid to cooking level 2. Set the stove to high. Once the knob is up, reduce the heat and braise the roast beef for about 45 minutes. Release the steam according to the instructions. Do not open the lid until the pressure is released. Remove the roast beef from the pot, wrap it in aluminum foil again, and let it rest for a few minutes. Puree the vegetables to taste – I leave most of the vegetables chunky and thicken the sauce with broth if necessary. Mix the flour with cold water until smooth. Bring the sauce back to a boil, thicken with flour, and simmer briefly. Slice the roast beef and serve with the sauce. Serve with potato dumplings and a mixed salad. Enjoy!