This roast is very tasty but tough. Cooking it in the pressure cooker makes it tender fairly quickly. This particular recipe cooks in a combination of water and cola. I then add prunes and carrots to it ending up with a soft super flavorful meal.
2 Medium, sliced
1 Cup (16 tbs)
1 Cup (16 tbs)
12 Ounce (1 Bottle)
4 , sliced
12 , seeded and halved
Rinse and pat dry the roast. Remove and discard any excess fat and thin membrane.
Season generously with salt and pepper.
Heat a large skillet with some olive oil and brown meat evenly on all sides.
Place browned meat in the pressure cooker.
Add the sliced onions to the skillet and cook for about 25 minutes – until caramelized. Make sure to scrape all the brown bits from the bottom of the pan.
Place the thyme sprigs on the meat and add the caramelized onion. Add the cola and water. Seal the lid and cook for about 1 hour.
Remove pressure cooker from heat and cool down completely. Open it and add the beer, carrots and prunes.
Seal the cooker again and cook for an extra 1 to 1 1/2 hours.
Cool down pressure cooker completely, again, and remove roast.
Slice it and place in a serving dish. Top with the gravy and serve. Enjoy!
You can make this recipe in the pressure cooker, crock pot or braising pot. I made it in the pressure cooker because I did not have too much time to spare. Remember to always be extra careful when using a pressure cooker. You do not want to have any accidents.