Continental Pot Roast

fast.cook's picture

Dec. 29, 2011


Lard/Margarine 50 Gram
Onion 1 Large , peeled and sliced
Garlic 1 Clove (5 gm) , crushed
Topside of beef 1 Kilogram
Beaujolais 300 Milliliter
Brown stock/Water and 1/2 beef stock cube 150 Milliliter
Salt To Taste
Freshly ground black pepper To Taste
Canned tomatoes 400 Gram (1 can)
Bay leaf 1
Corn flour 15 Milliliter
Cold water 1/2 Cup (8 tbs) (a little)
Black olives 100 Gram , stoned



1) Arrange the ingredients.


2) In the cooker, heat the lard or margarine. add the onion and garlic, and fry until light golden brown.

3) Lift out onion and garlic and drain well.

4) Brown the beef well on all sides, lift out and drain off excess lard or margarine from the cooker.

5) Stir in the Beaujolais and stock or water and stock cube into the cooker and stir well to remove any residues from the base of the cooker.

6) Put the trivet into the cooker, rim side down.

7) Stand the beef on the trivet and season well with salt and pepper.

8) Put the onion, garlic and tomatoes around the meat with the bay leaf.

9) Place the lid to close the cooker, bring to h pressure and cook for 25 minutes.

10) Reduce the pressure quickly.

11) Lift out the beef and discard the bay leaf.

12) Remove the trivet from the cooker.

13) Blend the cornflour with a little cold water and stir into the liquid.

14) Bring to the boil, stirring constantly, then simmer for 1 minute.

15) Add the olives to the sauce.

16) Taste and adjust the seasoning as necessary.


17) Serve the meat with sauced pored around it.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2816Calories from Fat 1472

 % Daily Value*

Total Fat 166 g255.4%

Saturated Fat 50 g250%

Trans Fat 0 g


Sodium 5021 mg209.21%

Total Carbohydrates 97 g32.3%

Dietary Fiber 13 g52%

Sugars 19 g

Protein 207 g414%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet