Brazilian recipe
Quick pressure-cooked pot roast (Carne assada de panela de pressão)
Achieve tender, flavorful pot roast in minutes. This method uses rump steak and onion soup mix for a foolproof, savory main course.
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Ingredients
1 kg rump steak, sliced
1 bottle dark beer (or 2 cans)
1 packet onion soup mix
1 bottle dark beer (or 2 cans)
1 packet onion soup mix
Where to find ingredients
Rump steak is readily available at local butcher shops or the meat counter of supermarkets in Namibia. Dark beer can be found in the beverage aisle of any local bottle store or large grocery retailer. Onion soup mix is located in the dry goods or seasonings aisle of major supermarkets.
Preparation method
- Combine the dark beer and the contents of the onion soup mix packet in a pressure cooker.
- Add the sliced rump steak to the pot, ensuring the meat is well distributed within the liquid.
- Seal the pressure cooker lid and bring to high pressure over high heat.
- Reduce the heat and cook for 40 minutes once the cooker reaches full pressure.
- Turn off the heat and allow all the pressure to release naturally before opening the lid.
- Serve the pot roast hot.
Observations
This quick pot roast recipe is ideal for those craving a hearty, flavorful meal without spending hours at the stove. By using a pressure cooker, the rump steak becomes incredibly tender and succulent, developing a rich, savory gravy thanks to the combination of dark beer and onion soup mix. It is a crowd-pleasing dish, perfect for busy weeknights or special occasions when you need excellent results in minimal time.
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