Brazilian recipe
Quick Pressure Cooker Pot Roast (Carne assada)
Whip up a tender and flavorful pot roast in minutes! This Brazilian staple uses coxão mole and onion soup mix for a practical, savory main dish.
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Ingredients
1 kg coxão mole, sliced
1 bottle (or 2 cans) dark beer
1 packet onion soup mix (creme de cebola)
1 bottle (or 2 cans) dark beer
1 packet onion soup mix (creme de cebola)
Where to find ingredients
You can source your beef, such as coxão mole (a lean round cut), at local butcher shops or the meat counter in Belizean supermarkets. Dark beer and powdered onion soup mix are readily available in the pantry or beverage aisles of major grocery stores.
Preparation method
- In a pressure cooker, combine the dark beer and the contents of the onion soup mix packet.
- Add the sliced coxão mole to the pot, ensuring the pieces are well distributed.
- Secure the pressure cooker lid and cook over high heat until full pressure is reached.
- Reduce the heat and cook for 40 minutes once the pressure is established.
- Turn off the heat and allow all pressure to release naturally before opening the lid.
- Serve the pot roast hot.
Observations
This quick pot roast recipe is the perfect solution when you crave a hearty, savory meal but are short on time. By using a pressure cooker, the coxão mole cut becomes incredibly tender and succulent. The sauce, thickened by a rich blend of dark beer and onion soup mix, delivers deep flavor every time. It is a crowd-pleasing dish that brings convenience to your daily routine while still being impressive enough for special occasions.
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