Beef Pot Roast

Ingredients

• 1.4kg Beef topside roast
• 1 tablespoon Olive oil
• 2 medium Onions, peeled and quartered
• 315 grams Carrots, whole or halved
• 500 grams Potatoes (small, scrubbed)
• 40 grams Butter
• 2 tablespoons Plain flour
• 1.5 cups Beef stock
• 1/3 cup Dry red wine
• 1 tablespoon Tomato paste
• 1 tablespoon Worcestershire sauce

Directions

1. Heat oil in the bottom of your pressure cooker pan.
2. Using tongs, brown the beef topside on all sides until brown.  Remove from the cooker.
3. Cook onions, carrots and potatoes in cooker, stirring, until browned lightly.  Remove from the cooker.
4. Melt the butter in the cooker, add the flour and cook stirring until browned lightly.
5. Gradually stir in the stock and wine.  Cook, stirring frequently, until the sauce boils and thickens.
6. Stir in the tomato paste and worcestershire sauce.
7. Return the beef to the cooker and secure the lid.
8. Bring the cooker to high pressure, then reduce heat to stabilise the pressure.  Cook on the “low” setting for 20 minutes.
9. Release the pressure using the quick release button.  Once the pressure has dissipated remove the lid.
10. Add the vegetables to the cooker and secure the lid.
11. Bring the pressure back up to high, then reduce the heat to stabilise the pressure.  Cook on the “low” setting for 7 minutes.
12. Release the pressure using the quick release button.  Once the pressure has dissipated remove the lid.
13. Remove the beef and vegetables.  Cover and stand for 10 minutes, then slice the beef.
14. While standing, reduce the sauce that remains in the pressure cooker over a high heat until thick and reduced by about half.
15. Pour the sauce/gravy into a jug and then serve with the beef and vegetables.