Pressure Cooker Roast Beef is super quick and easy to make, but it’s also fast in the oven. The peculiarity of this cooking method is that the meat retains most of its organoleptic properties. Moreover, it avoids all the splatters that inevitably dirty our oven. However, on the downside, we cannot cook large quantities of meat in a pressure cooker. I believe that roast beef is my absolute favorite meat dish, especially in spring and summer, because it’s a roast that should be eaten cold or at room temperature. Delicious not only as a main dish but also great for filling sandwiches and ideal for standing lunches or dinners. I must say, though, that the true English roast beef is not made with roasting cuts, but with sirloin, a prized and expensive piece of meat: it consists of boneless loin steaks, stripped of all fat and nerves. In any case, even using other cuts recommended by your trusted butcher, the result will still be excellent.
If you like rare meat, then don’t miss the following 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
- 8.8 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 bring it to room temperature while keeping it in the wrapping. In the meantime, finely chop the sage and rosemary together with a sharp knife or a 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 mix, and add salt to taste. Place on high heat and sear well for about 2 minutes.
After searing, add another 3.5 oz of extra virgin olive oil and close with the pressure-sealed lid. Lower the valve lever and put it back on the stove, keeping the heat on high. As soon as you hear a loud whistle, reduce to low heat and cook for about 7 minutes (if you prefer it more cooked, increase to 10 minutes). Turn off the heat and slowly raise the lever to release all the steam from the pot; otherwise, the roast will continue cooking for at least another 5 minutes. Open without removing the lid and let it cool.
Once the roast beef has cooled down a bit, remove it from the liquid and place it in the refrigerator for at least two hours, so it firms up and can be sliced well. You can store the cooking juices in a jar and keep it in the refrigerator.
Serve the Pressure Cooker Roast Beef only after slicing it to your liking (thin or thicker slices) and cover with gravy. If necessary, add more extra virgin olive oil and, if desired, a dash of pepper.
Advice
The roast beef keeps very well for a few days in the refrigerator, but as I always recommend, store it in an airtight container.
It can be frozen without any problems, but make sure to thaw it in the refrigerator and never at room temperature.
