The very tender beef roast in the multicooker or pressure cooker is a recipe meant to achieve soft, flavorful meat even when using an adult beef cut, which is often considered difficult to cook. Using the multicooker or the pressure cooker allows you to control timing and cooking, reducing the amount of liquid needed and concentrating the flavors, while still producing a natural, rich sauce.
The preparation is simple but requires attention, especially during the initial browning stage, which is essential to seal the meat and build the dish’s flavor. The vegetables added during cooking are not only aromatic but become an integral part of the final sauce, which is passed through a food mill and made creamy without the need for thickeners or industrial preparations.
The amount of broth used is intentionally limited: it serves only to accompany the pressure cooking and keep the meat moist, avoiding a “boiled” effect. This way the roast is well structured, easy to slice and accompanied by a thick, flavorful sauce that is also suitable for preparing in advance.
It is a recipe suitable for Sunday lunches, occasions when you want to bring a classic but reliable main course to the table, and for those who like to cook practically without sacrificing taste. Once cooked, the roast always benefits from a resting period that improves its texture, making it even more tender and easy to serve — excellent if prepared the day before and then reheated.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 50 Minutes
- Portions: 4/6 people
- Cooking methods: Pressure cooker, Instant Pot
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the very tender beef roast in the multicooker or pressure cooker:
- 1 carrot
- 1 celery stalk
- 1 onion
- 1 leaf bay leaf
- 4 1/4 cups water
- to taste salt (do not over-salt recommended)
- 2.2 lbs adult beef roast
- 2 tbsp extra virgin olive oil (ample)
- 4 tbsp butter
- 2 shallots
- 1 carrot
- 1 celery stalk
- 1 glass dry red wine
- 2 1/8 cups vegetable broth (hot)
- to taste fine salt
- to taste black pepper
Tools for the very tender beef roast in the multicooker or pressure cooker:
- 1 multicooker cecotec
- 1 Skillet
- 1 Food mill
- 1 Knife sharp
Steps to prepare and cook the very tender beef roast in the multicooker or pressure cooker:
First, prepare the vegetable broth: put all the cleaned vegetables, the water and the salt into the multicooker or pressure cooker, close the lid and the valve and cook for 15 minutes from when it reaches pressure. Let it naturally release pressure, then strain the broth and set it aside.
Dry the meat well and set the multicooker or pressure cooker to the browning/sear mode. Heat the extra virgin olive oil together with half of the butter and brown the roast on all sides slowly until well colored. This stage is essential to seal the meat and add flavor to the dish.
Add the shallots, the carrot and the celery cut into large pieces, salt and pepper. Stir briefly, then deglaze with the red wine and let all the alcohol evaporate completely.Add 1 7/8 cups of hot vegetable broth, close the lid and proceed with pressure cooking for about 40 minutes. At the end, wait at least 15 minutes of natural release before opening.
Remove the roast, wrap it in foil and let it rest for at least 15 minutes. Meanwhile, use the food mill to purée the vegetables, adding some of the cooking liquid as needed until you obtain a creamy, homogeneous sauce. Return to the heat to adjust the thickness and season with salt and pepper. If you like, finish with the remaining butter to make the sauce glossier.Slice the roast after resting and serve it with the prepared sauce.
If you prepare the roast the day before, when the meat is cold put it in an airtight container in the refrigerator and put the sauce aside in another bowl.
The next day, let the sauce and the roast sit at room temperature for 30 minutes, then thinly slice the meat.
In a large skillet put a little of the sauce, lay the slices of meat and cover with the remaining sauce, heat thoroughly and serve. For convenience we already slice the meat; alternatively you can reheat the whole roast and slice it when you bring it to the table.
