Brazilian recipe
Pressure Cooker Pot Roast (Carne assada)
Get tender, flavorful roast beef in a fraction of the time! This classic Brazilian method uses coxão mole and onion soup mix for a foolproof, savory main dish.
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Ingredients
2.2 lbs (1 kg) coxão mole, sliced
1 bottle (approx. 12 oz) dark beer
1 packet onion soup mix
1 bottle (approx. 12 oz) dark beer
1 packet onion soup mix
Where to find ingredients
You can find cuts like top round or bottom round at your local butcher or grocery store meat counter as a substitute for coxão mole. Dark beer and onion soup mix are available in the beverage and pantry aisles of any standard supermarket.
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 meat is evenly distributed and submerged.
- Lock the lid securely and place over high heat until the cooker reaches full pressure.
- Reduce the heat to low and cook for 40 minutes once the pressure is stabilized.
- Turn off the heat and allow the pressure to release naturally before carefully opening the lid.
- Serve the roast beef hot with its savory sauce.
Observations
This pressure cooker pot roast is the ultimate solution for those who crave a hearty, home-cooked meal without spending hours over the stove. By using a pressure cooker, the coxão mole—a lean and tender cut of beef—becomes incredibly melt-in-your-mouth succulent. The rich, savory gravy is achieved by braising the beef in dark beer infused with onion soup mix. It is a crowd-pleasing dish that perfectly balances deep, comforting flavors with the efficiency needed for busy weeknight dinners or fuss-free entertaining.
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