Classic Pot Roast

Difficulty:

1/5

Ease of Preparation: Easy

Time of Preparation: 45 minutes

Yield: 6 servings

Ingredients:

2 tablespoons olive oil (30 millilitres)
2 ½ pounds rolled beef brisket or silverside (1.5 kilograms)
2 bay leaves
2 carrots, peeled and chopped
2 onions, peeled and quartered
3 leeks, trimmed and tied together
10 peppercorns
10 fluid ounces red wine

Method:

Heat the olive oil in a pan and then brown the beef brisket on all sides. Then, put the brisket in the pressure cooker and add all the chopped vegetables, bay leaves and peppercorns. Cover with water and the red wine and set the pressure cooker.

Cook for 40 minutes. Release the pressure and remove the brisket and the vegetables. Set aside in a warm place. Reduce the remaining liquid by half to make a rich sauce for the beef.