Roast beef in a pressure cooker with lots of sauce

Ingredients for 6 servings:

• 1 ½ kg roast beef
• n. B. onion(s)
• 300 g soup vegetables
• 500 ml broth
• 500 ml red wine, dry
• 3 cloves garlic
• salt and pepper
• Mustard
• 3 tsp flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

delicious, tender, simple, always successful

Rub the roast beef all over with mustard and season generously with pepper and salt. Heat the fat in a pressure cooker and sear the roast beef until browned. Trim and dice the onions, vegetables, and garlic. Remove the roast beef from the pot and cover with aluminum foil. Add the prepared vegetables to the frying fat and sauté. Deglaze with red wine and add the stock. Place the roast beef on top of the vegetables and close the lid tightly. Set the lid to cooking level 2. Set the stove to high. Once the knob is up, set the stove to medium. Braise the roast beef for about 50 minutes and turn off the stove about 5 minutes before the end of the cooking time to utilize the residual heat. Release the steam according to the instructions. Only remove the lid when the pressure has released. Remove the roast beef from the pot and let it rest for a few minutes, wrapped in aluminum foil. Purée the sauce, adding more stock 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 potatoes or dumplings and finish with a salad. Note: We like a lot of sauce, so the quantities of vegetables, red wine, and broth are higher than in most other recipes.