Sirloin Beef Roast with Mushroom Sauce

SERVES: 6

PRESSURE LEVEL: HIGH

RELEASE: NATURAL

TOTAL TIME: ABOUT 1¼ HOURS

TIME UNDER PRESSURE: 20 MINUTES

WHY THIS RECIPE WORKS Turning an inexpensive cut of beef into a tender, rosy roast in the oven is an hour-long affair just for the cooking time. With our pressure cooker, a medium-rare roast was cooked through in just 20 minutes. Browning the roast was a good start for building a flavorful braising liquid (and eventual sauce). Once we’d set the roast aside, we sautéed onion and mushrooms; tomato paste, garlic, white wine, and chicken broth rounded the flavors out. Using a natural release ensured our roast came out ultratender. Once we’d set the meat aside to rest, we stirred in some cognac and simmered the liquid to reduce it to the right consistency. Butter and fresh parsley to finish gave the sauce color and richness, perfect for serving over thin slices of the roast. See the step shot and Troubleshooting that follows the recipe.

INGREDIENTS

1

(3-pound) top sirloin beef roast, trimmed

Salt and pepper

2

tablespoons vegetable oil

1

onion, chopped fine

6

ounces cremini mushrooms, trimmed and sliced thin

1

tablespoon tomato paste

3

garlic cloves, minced

¼

cup dry white wine

1½

cups low-sodium chicken broth

2

tablespoons cognac

1

tablespoon unsalted butter

2

tablespoons minced fresh parsley

1. BUILD FLAVOR: Pat roast dry with paper towels and season with salt and pepper. Heat oil in pressure-cooker pot over medium-high heat until just smoking. Brown roast on all sides, 8 to 10 minutes; transfer to plate.

2. Add onion and mushrooms to fat left in pot and cook over medium-high heat until softened and browned, 5 to 7 minutes. Stir in tomato paste and garlic and cook, stirring constantly, until rust colored and fragrant, about 3 minutes. Stir in wine and simmer until slightly reduced, about 1 minute. Stir in broth. Using wooden spoon, scrape up all browned bits stuck on bottom of pot. Nestle browned roast with any accumulated juices into pot.

3. HIGH PRESSURE FOR 20 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 20 minutes, adjusting heat as needed to maintain high pressure.

4. NATURALLY RELEASE PRESSURE: Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.

5. BEFORE SERVING: Transfer roast to carving board, tent loosely with aluminum foil, and let rest for 15 minutes. Using large spoon, skim excess fat from surface of sauce. Stir in cognac. Bring to simmer over medium heat and cook until slightly thickened, about 10 minutes. Off heat, whisk in butter and parsley and season with salt and pepper to taste. Slice meat thin against grain and transfer to serving platter. Serve with sauce.