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)
olive oil
store bought Italian dressing
3 preserved garlic cloves, reserve from marinade for later ( see separate recipe)
0.667 (14 1/2 ounce) cans diced tomatoes
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 bell peppers, 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:
Get the pressure cooker hotter than the devil and sear the roast on all sides in a little oil.
Then add everything else but the flour.
Cook under pressure for 45 minutes.
Fast cool under cold water and remove the meat to a plate.
Put the open cooker back on the burner.
Mix the flour with a little cold water and add to the boiling liquid to thicken.
Check for seasoning and smooth out with an immersion blender.
Servings: 5
Time preparation: 10 min.
Time total: 55 min.