Steps for Preparing and Cooking the Roast with Apple Sauce in Pressure Cooker:

• Wash the apples well, peel them, cut them in half, and remove the core, then slice them.

  Peel the onion, cut it in half, and slice it thinly.

  In the pressure cooker, put the extra virgin olive oil and butter, the sprig of rosemary, and the sage leaves, turn on the gas, and when the butter is melted and starts to fry, add the meat, salt, and pepper it well and brown it well on all sides and both ends (help yourself with silicone kitchen tongs to keep the meat upright).

  When the meat is well browned, remove it from the pressure cooker and place it on a plate.

• In the same pot, add the onion and cook it for a few minutes until it is translucent, then add the apples and brown them well, combine the meat and let it flavor, and finally deglaze with the white wine.

  When the wine has evaporated, adjust the salt and close the pressure cooker, when it is under pressure, lower the gas and cook for 35 minutes.

  After the time has elapsed, turn off the gas, let the pot vent, and remove the lid.

  Remove the meat and wrap it in aluminum foil and close it well, then put the apples and onions in the blender and blend well (do not add cooking liquid).

  Transfer the blended apples and onions to a bowl, gradually add the cooking liquid until you get a smooth sauce.

• Cut the roast into thin slices and serve it with the apple sauce.

  When we prepare this dish when we have guests, we put some sauce in a large pan, then put the slices of roast and cover with the remaining sauce, then when we have to bring it to the table we heat it well.

  Alternatively, you can leave the inner meat with the sauce ready in the pressure cooker, the next day with the pot closed, heat it until it reaches pressure, then turn off the gas and open the lid, put a bed of sauce and the roast on a serving plate, and cut the meat on the spot, this procedure is more scenic. If you use this procedure, just be careful to keep the sauce a little more liquid.

• PROCEDURE WITH THE MULTICOOKER:

  The cooking times and ingredients do not change, to roast the meat and vegetables use the SAUTÉ program for the rest of the cooking use the PRESSURE COOKING program.