Brazilian recipe
Quick Pressure Cooker Pot Roast (Carne assada)
Whip up a tender and flavorful pot roast in minutes! This Brazilian-inspired dish features top round beef and onion soup mix for a hassle-free main course.
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Ingredients
1 kg coxão mole, sliced
1 bottle (or 2 cans) dark beer
1 packet onion soup mix
1 bottle (or 2 cans) dark beer
1 packet onion soup mix
Where to find ingredients
You can find coxão mole (top round) at your local supermarket's meat section or your neighborhood 'palengke' butcher. Dark beer and onion soup mix are available in the beverage and pantry aisles of any major grocery store. As a substitute, if you cannot find specific onion soup mix, a blend of beef bouillon and dried onion flakes works well.
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 lid of the pressure cooker and cook over high heat until it reaches pressure.
- Reduce the heat and continue cooking for 40 minutes once pressure is achieved.
- Turn off the heat and allow all the pressure to release naturally from the pot before opening.
- Serve the roast beef while hot.
Observations
This quick pot roast recipe is the perfect solution for anyone wanting a savory meal without spending hours over the stove. By utilizing a pressure cooker, the coxão mole (top round) becomes incredibly tender and succulent. The rich, thick gravy is achieved through a hearty blend of dark beer and onion soup mix, creating a depth of flavor that is truly impressive. It is a crowd-pleasing dish, ideal for busy weeknights or special occasions that demand efficiency in the kitchen.
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