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|By :Chop Secrets|
|Duration||more than 2 hours|
|Cooking Technique||Pressure Cook, Sauté|
|Main Ingredient||Beef, Beef Stock, Red Wine|
|Prep Time||5 minutes|
|Cook Time||108 minutes|
For the pot:
*The MANUAL and PRESSURE COOK buttons are interchangeable.
This came out extremely well. There are a lot of ingredients but the overall procedure is quite straightforward. I prefer to saute the beef thoroughly to get all the flavor out. This recipe makes great leftovers.
One thing I appreciate is that the long pressure cook cycle gives a lot of time to prepare other sides or settle down with guests.
The results are delicious and better than any beef dip I’ve had in a restaurant.
This is Fantastic! Very Tasty!
Awesome recipe. My picky son ate quite a bit. We used monteray jack cheese and sirloin roast. The roast fell apart and was delicious.
This is delicious. Heavy Baco Noir and this is a second helping kinda thing.
Yummy and delicious! So easy!!
Is this red wine vinegar
The recipe calls for 1/2 cup red wine.
This was amazing! Doubled the recipe – yes thats 5lbs of beef – all gone!!! Would definitly make this again!!!
Loved it. I never added the last part of the salt at the end of the reicpe. It was perfect and did not need more salt. I would make it again.
I found100 minutes too long for a 2 pound round roast. It was good and tender but too dry.
Depending on the size of the roast the cooking time will very.
Since pressure cooking cooks by thickness a thicker roast of the same weight as a longer skinnier roast will take longer to cook.
The cooking time for roasts is unfortunately not exactly the same for each roasts but it is a great starting point.
Once you been pressure cooking for a bit you will feel more comfortable adjusting the recipe times.
Came out perfect and was delicious!