Brazilian recipe
Pressure Cooker Pot Roast (Carne assada)
Get perfectly tender roast beef in minutes. This method uses top round beef and onion soup mix to create a succulent, fuss-free main course.
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Ingredients
1 kg of coxão mole, thinly sliced
1 bottle (approx. 600ml) or 2 cans of dark beer
1 packet of onion soup mix (creme de cebola)
1 bottle (approx. 600ml) or 2 cans of dark beer
1 packet of onion soup mix (creme de cebola)
Where to find ingredients
You can find coxão mole at your local butcher or the meat section of supermarkets; if unavailable, any lean, tender beef cut suitable for slow cooking works as a substitute. The onion soup mix is available in the dry goods or seasoning aisle of any grocery store.
Preparation method
- In a pressure cooker, combine the dark beer and the onion soup mix.
- Add the slices of coxão mole to the pot, ensuring they are well-distributed and covered by the liquid.
- Lock the lid and bring the pressure cooker to high heat until it reaches full pressure.
- Reduce the heat to low and cook for 40 minutes once pressure is achieved.
- Turn off the heat and allow the pressure to release naturally before opening the lid.
- Serve the roast beef while hot.
Observations
This pressure cooker pot roast is the ideal solution for those craving a hearty, flavorful meal without spending all day in the kitchen. By using a pressure cooker, the coxão mole (top round) becomes incredibly tender, soaking up a rich, savory sauce enhanced by dark beer and onion soup mix. It is a crowd-pleasing dish that brings convenience to your everyday cooking while remaining special enough for weekend family meals.
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