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Eye of Round Roast
Recipe by: Sharon Dela-Hamaide
Prep time:
Serves: 4-6
1 - 2 to 4 pound eye of round roast- Salt and fresh ground pepper
to taste
2 tablespoons of olive oil
1 tablespoon of olive oil as needed
1 cup onions finely chopped
Ω cup celery finely chopped
Ω cup carrots finely chopped
1 Ω cups dry wine, beef stock or water
1 bay leaf
Ω teaspoon herbs de province or thyme, dried
1 pound carrots, peeled and julienned
8 ounces noodles, cooked according to directions
Heat pressure cooker pan on medium-high until your finger can only
touch the rim for one second.
Add 2 Tablespoons oil and brown roast on all sides, about 15 to 20
minutes. Remove meat to a platter.
Add 1 tablespoon oil to the pan. Cook chopped veggies until lightly
colored, about 5 minutes. Add the
Liquid and bring to a simmer. Add the seasonings and the roast. Secure
the pressure cooker lid and heat
to high pressure. Maintain high pressure for 40 minutes or cook
according to manufacturerís directions.
Cool by placing the pressure cooker under cold running water. It will
not open until pressure is released.
Remove the roast to a platter and keep warm by covering with a bowl or
foil. It must rest 15 minutes. Strain
Veggies and save for soup, may freeze for later use. Save broth to
toss with cooked noodles and spoon over
sliced beef.
Add julienned carrots to the pressure cooker with one cup of water or
according to cooker manufacturers
directions. Pressure cook for 4 minutes. Remove from pan and serve
with sliced beef with noodles.
Moisten with broth.
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