Roast Beef

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YIELD: 8 SERVINGS | PREP: 1 HR | COOK: 1 HR 20 Min

INGREDIENTS

  • 4 lb boneless rump roast
  • 3 garlic cloves, minced
  • 1 tbs fresh thyme, chopped
  • 1 tbs fresh rosemary chopped
  • 1 tbs kosher salt
  • 1 tbs freshly ground black pepper
  • 2 tbs olive oil
  • 2 beef stock
  • 1 c red wine
  • 1 tbs Worcestershire sauce 

INSTRUCTIONS

  1. Pat the meat dry with paper towels.
  2. Mix together 1 tbs of olive oil with the minced garlic, thyme, rosemary, salt, and black pepper.
  3. Rub the mixture all over the meat and let the meat come to room temperature, about 1 hour. 
  4. Press the [Saute/Brown] function on your Cosori Pressure Cooker, adjust to High, and press [Start]. 
  5. When ready, add the other tbs of oil and sear the roast for 5 minutes on each side. Set the roast aside.
  6. Add the beef stock, red wine, and Worcestershire sauce to the pressure cooker along with a metal rack.  
  7. Add the seared roast on the rack and put the lid on the pot making sure lid is secure and the pressure release valve is in the lock position.
  8. Press the [Meat/Stew] function, then press press [Start].
  9. Once it has finished cooking, natural for 5 minutes. Release any residual pressure in the pressure cooker. 
  10. Remove the roast from the pressure cooker and allow the meat to rest for 20-30 minutes. Make sure the meat is at a temperature of 140-145°F (medium rare) before slicing the roast. 
  11. Reserve the cooking liquid in the pressure cooker as an au jus for the roast.
 

Try out the recipe for yourself!