Beef under Pressure

Ingredients

• 2-3 lbs top sirloin roast (it's a rump by any other name and, tasty as it is, tougher than an old boot if not treated with lovi)

marinade

• olive oil
• store bought Italian dressing
• 3 cloves preserved garlic, reserve from marinade for later (see seperate recipie)

The Rest

• 2/3 can diced tomato
• 1/4 cup wine (I used Port even though the books say use a dry Red,I like Port)
• 2/3 cup mirepoix, fine dice (I always have some frozen in a bag)
• 1/3 cup chopped frozen mixed bell pepper, strips (Very handy thing to keep in the freezer)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon dry oregano
• 1/2 teaspoon rosemary
• 1/4 teaspoon ground black pepper
• 1 tablespoon flour (heaping for the gravy)

Directions

1. 1

   Get the Pressure cooker hotter than the devil and sear the roast on all sides in a little oil.

2. 2

   Then add everything else but the flour.

3. 3

   Cook under pressure for 45 minutes.

4. 4

   Fast cool under cold water and remove the meat to a plate.

5. 5

   Put the open cooker back on the burner.

6. 6

   Mix the flour with a little cold water and add to the boiling liguid to thicken.

7. 7

   Check for seasoning and smooth out with an imersion blender.