Pressure Cooker Roast Beef is very quick and easy to make, but it’s also very fast in the oven. The peculiarity of this cooking method is that the meat loses very few of its organoleptic properties. Additionally, it avoids all the splashes that inevitably mess up our oven. However, we cannot cook large quantities of meat in the pressure cooker. I believe roast beef is my absolute favorite meat dish, especially in the spring and summer, because it’s a roast that should be eaten cold or at room temperature. Delicious not only as a main course but also excellent for filling sandwiches and ideal for standing lunches or dinners. However, I must say that true English roast beef is not made with roasting cuts but with the sirloin, a precious and expensive piece of meat: these are boneless loin steaks, free of any fat and sinew. In any case, even using other cuts, obviously recommended by your trusted butcher, the result will still be excellent.
If you like rare meat, then don’t miss the next recipes:
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 5/6 people
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs beef roast
- 9 oz extra virgin olive oil
- 1 sprig sage
- 1 sprig rosemary
- to taste salt
Tools
- 1 Pressure Cooker
- 1 Knife
- 1 Cutting Board
Preparation
First, take the meat out of the refrigerator and, leaving it in its packaging, bring it to room temperature. In the meantime, finely chop the sage and rosemary with a sharp knife or cutter. Pat the roast dry with paper towels and place it in the pressure cooker.
Pour about 3.5 oz of extra virgin olive oil over it, season with the freshly made herb mixture, and add salt. Place on high heat and sear well for about 2 minutes.
Once seared, add another 3.5 oz of extra virgin olive oil and close with the pressure lid. Lower the valve lever and return to the stove, keeping the heat on high. As soon as you hear a strong whistle, lower the heat to the minimum and cook for about 7 minutes (if you prefer it more cooked, increase to 10). Turn off the heat and slowly raise the lever to release all the steam inside the pot, otherwise the roast will continue to cook for at least another 5 minutes. Open without removing the lid and let it cool.
Once the roast beef has cooled slightly, remove it from the liquid and place it in the refrigerator for at least two hours so that it firms up and can be sliced easily. The cooking juices can be placed in a jar and stored in the refrigerator.
Serve our Pressure Cooker Roast Beef only after slicing it to your preferred thickness (thin or thicker) and covering it with the sauce. If necessary, add more extra virgin olive oil and, if desired, a sprinkle of pepper.
Tips
The roast beef keeps very well for several days in the refrigerator, but as I always recommend, store it in an airtight container.
It can be easily frozen, provided that it is thawed in the refrigerator and never at room temperature.
