Beef Under Pressure

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 5
• 2 -3 lbs top sirloin roast (it's a rump by any other name and, tasty as it is, tougher than an old boot if not treated with lovi)
• olive oil
• store bought italian dressing
• 3 preserved garlic cloves, reserve from marinade for later (see separate recipe)
• 0.667 (14 1/2 ounce) can diced tomatoes
• 1/4 cup wine (i used port even though the books say use a dry red,i like port)
• 2/3 cup mirepoix, fine dice (i always have some frozen in a bag)
• 1/3 cup chopped frozen bell pepper, strips (very handy thing to keep in the freezer)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon dry oregano
• 1/2 teaspoon rosemary
• 1/4 teaspoon ground black pepper
• 1 tablespoon flour (heaping for the gravy)

Recipe

• 1 get the pressure cooker hotter than the devil and sear the roast on all sides in a little oil.
• 2 then add everything else but the flour.
• 3 cook under pressure for 45 minutes.
• 4 fast cool under cold water and remove the meat to a plate.
• 5 put the open cooker back on the burner.
• 6 mix the flour with a little cold water and add to the boiling liquid to thicken.
• 7 check for seasoning and smooth out with an immersion blender.