Quick Beef Roast with Spicy Tomato-Onion Sauce

Juicy beef roast from the pressure cooker, cut into pieces and served with a spicy tomato-onion sauce. It is ready in just under an hour instead of several hours in the oven.

By Beeny · 4 servings · 40 minutes

Ingredients

• 800 g Beef roast (shoulder or top round)
• 2 EL Cooking oil
• 1 TL Salt
• Black pepper, freshly ground
• 1 TL Sweet paprika powder
• 1 Prise Cayenne pepper
• 2 Stück Onions
• 3 Stück Garlic cloves
• 1 Stück Red chili pepper, hot
• 2 Stück Carrots
• 2 EL Tomato paste
• 2 Stück Bay leaves
• 2 Stück Thyme sprigs
• 400 ml Water
• 1 EL Cornstarch

Method

1. Pat the meat dry while cold and cut it into four roughly equal pieces. Season with salt, pepper, paprika powder and cayenne pepper.
2. Heat the oil in the pressure cooker, uncovered, over medium to high heat and sear the meat pieces on all sides for about 8 minutes. Then remove them.
3. Cut the onions into coarse chunks and the carrots into thick slices. Finely chop the garlic and cut the chili into rings.
4. Fry the onions, carrots, garlic and chili in the remaining fat for about 3 minutes, until the onions turn glassy.
5. Stir in the tomato paste and toast it briefly. Deglaze with the water, scraping the browned bits from the bottom of the pot.
6. Return the meat to the pot, add the bay leaves and thyme, and close the lid.
7. Bring the pressure cooker to pressure on the highest setting and cook the meat under pressure for about 25 minutes.
8. Take the pot off the heat and let the pressure release naturally. Then carefully open the lid.
9. Remove the meat and let it rest briefly. Stir the cornstarch into 2 tbsp of cold water until smooth, stir it into the sauce and let it simmer for about 2 minutes.
10. Remove the bay leaves and thyme sprigs, season the sauce with salt and pepper. Slice or cut the roast into pieces and serve with the sauce.