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Pressure Cooked Roast Beef ~ Slow Cooked Taste in a Flash

Servings 6 -8 servings


  • 1 3 lb rump roast
  • 2 tbsp extra virgin olive oil
  • 4-5 lg carrots peeled and chopped in big chunks
  • 3-4 lg stalks of celery trimmed and chopped
  • 1 lg onion chopped in big chunks
  • 10-15 small new potatoes left whole
  • 1/4 C red wine
  • 2 tbsp balsamic vinegar
  • 1 tsp pepper flakes
  • 1 tsp mustard seeds crushed
  • 2 tsp salt
  • 1 bouquet of herbs tied in a bunch (tarragon, thyme, rosemary)
  • 1 quart of stock broth or water (your choice)
  • 1/3 C cold water
  • 3 tbsp corn starch


  • Heat the pressure cooker up, according to instructions in the manual for the meat setting.
  • Pour the olive oil in and sear the beef on all sides.
  • Remove and set aside.
  • Add the veggies to the unit and saute for a minute or two.
  • Add the beef back in.
  • Add all the seasonings and herbs.
  • Add the stock.
  • Cover the unit with the lid and lock. Set the steam release valve to lock.
  • Hit the cancel button to reset the unit to the meat setting. Add minutes to the timer to set it to cook for 40 minutes. The digital dashes will appear until the unit is ready to cook and then begin counting down.
  • Once the timer has counted all the way down to zero, use a pot holder to turn the steam release valve to release.
  • When the steam has finished releasing, unlock the unit and remove the meat and veggies. Discard the bouquet of herbs.
  • Mix the cold water and cornstarch in a cup until all lumps are gone.
  • Pour the liquid from the pressure cooker pot into a deep skillet. Heat to boiling.
  • Whisk in the cornstarch mixture and cook for about three minutes or until thickened to your likeness.
  • Slice the beef up and serve with the veggies and gravy.


Recipe by: Connie Murray @Happybellyfoodie.com