- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 440 kcal
Quick summary
“Lean cut beef cooked in a pressure cooker with fresh tomatoes, onion, and bay leaves. The 50-minute cooking breaks down the collagen of cuts like eye of round or bottom round, producing a full-bodied sauce and tender meat that shreds easily.”
What you need to know
- Searing the meat in oil before pressure cooking retains internal moisture and concentrates the meat flavor in the pot.
- The ripe tomatoes break down completely during the 50 minutes of pressure, creating a dense sauce without the need for starch.
- The eye of round and bottom round require exact pressure time to ensure tenderness without falling apart excessively.
Ingredients
Main
- 1 kg of pot roast (beef round or chuck)
- 2 tablespoons oil
- 1 chopped onion
- 3 cloves garlic, minced
- 4 chopped ripe tomatoes
- 1/2 cup beef broth
- Salt and pepper to taste
- Bay leaves to taste
Instructions
Principal
- In a pressure cooker, heat the oil over medium heat.
- Add the onion and garlic, sautéing until golden.
- Add the meat cut into pieces, searing on all sides.
- Add the chopped tomatoes and sauté for a few more minutes.
- Pour in the beef broth, season with salt, pepper, and bay leaves.
- Cover the pan and pressure cook for 50 minutes.
- After the time, turn off the heat and wait for the pressure to release.
- Check the seasoning and adjust if necessary before serving.
Chef's tips
- Sauté the onion and garlic until golden before adding the meat, avoiding the raw taste in the sauce.
- Let the pressure release naturally to preserve the tenderness of the meat and avoid rapid loss of liquids.
- If the sauce is still thin when opening the pot, reduce over low heat uncovered for 5 minutes before serving.
Variations
- Add two medium cubed potatoes in the final 10 minutes of uncovered boiling to add volume.
- Include a teaspoon of cumin powder or smoked paprika along with the bay leaves.
- Add half a cup of chopped green olives right after turning off the heat to intensify the flavors.
Substitutions
- The eye of round can be replaced by chuck roast or front muscle, maintaining the 50 minutes of pressure.
- The beef broth can be swapped for filtered water with half a grated carrot to balance the acidity.
- The oil can be replaced by olive oil or lard in the same amount to sear the protein.
How to store
Store in an airtight container in the refrigerator for up to 4 days with all the broth. When reheating, use low heat with two tablespoons of water to restore the consistency of the sauce.
Can it be frozen?
Can be frozen for up to 3 months in suitable plastic containers or sealed bags. Thaw slowly in the refrigerator for 12 hours and reheat directly in the pan until it boils.
What to serve with
Pairs well with white rice, creamy polenta, or mashed potatoes. A simple salad of green leaves and fresh tomatoes balances the main dish.
Frequently asked questions
How to prevent the meat from burning at the bottom of the pressure cooker?
Make sure to use half a cup of broth and that the tomatoes release enough juice before closing the lid, cooking over medium-low heat.
What to do if the sauce is too acidic?
Add a pinch of sugar or half a teaspoon of baking soda to the sauce after opening the pot and boil for 2 minutes.
Can I use store-bought sauce instead of fresh tomatoes?
Yes, you can use a can of peeled tomatoes or tomato pulp, adjusting the amount of salt to control the sodium content.
What is the best cut of meat for this recipe?
Top round and bottom round work very well because they are lean and absorb seasonings, but chuck or shank also tenderize easily in the pressure cooker.
