Name: Beef pot roast
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1.2 kilogram piece beef topside roast; 8 baby brown onions (200g); 315 gram baby carrots, trimmed; 2 medium_piece parsnips, chopped coarsely (500g); 500 gram baby new potatoes; 40 gram butter; 2 tablespoon plain (all-purpose) flour; 1 1/2 cup beef stock; 1/3 cup dry red wine; 1 tablespoon tomato paste; 1 tablespoon worcestershire sauce

Ingredients

1 tablespoon olive oil

1.2 kilogram piece beef topside roast

8 baby brown onions (200g)

315 gram baby carrots, trimmed

2 medium_piece parsnips, chopped coarsely (500g)

500 gram baby new potatoes

40 gram butter

2 tablespoon plain (all-purpose) flour

1 1/2 cup beef stock

1/3 cup dry red wine

1 tablespoon tomato paste

1 tablespoon worcestershire sauce

Method

1.Heat oil in 6-litre (24-cup) pressure cooker; cook beef until browned all over. Remove from cooker.

2.Peel onions, leaving root ends intact. Cook onions, carrots, parsnip and potatoes in cooker, stirring, until browned lightly. Remove vegetables from cooker.

3.Melt butter in cooker; add flour, cook, stirring, until browned lightly. Gradually stir in stock and wine; cook, stirring, until sauce boils and thickens. Stir in paste and sauce.

4.Return beef to cooker; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 20 minutes.

5.Release pressure; remove lid. Return vegetables to cooker; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 7 minutes.

6.Release pressure; remove lid. Remove beef and vegetables, cover; stand 10 minutes then slice beef thinly. Strain sauce into medium heatproof jug; season to taste. Serve beef with vegetables and sauce.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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