1 2-to-4-pound eye of round roast
Salt and pepper, fresh ground to taste
2 tablespoons olive oil
1 tablespoon olive oil, as needed
1 cup onions, finely chopped
1/2 cup celery, finely chopped
1/2 cup carrots, finely chopped
1 1/2 cups dry wine, beef stock, or water
1 bay leaf
1/2 teaspoon herbs de provence 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 the roast on all sides, about 15 to 20 minutes. Remove meat to a platter.
Add 1 tablespoon oil to the pan. Cook chopped vegetables 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 manufacturer's direction. Cool by placing the pressure cooker under cold running water. It will not open until the pressure is released.
Remove roast to a platter and keep warm by covering with a bowl or foil. It must rest 15 minutes. Strain vegetables 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 pressure cooker with 1 cup water or according to pressure cooker directions. Pressure cook for 4 minutes. Remove from pan and serve with sliced beef with noodles. Moisten with broth.
Yield: 4-6 servings
Source: Sharon Dela-Hamaide