Beef Under Pressure

• 2 -3 lbs top sirloin roast (it's a rump by any other name and, tasty as it is, tougher than an old boot if not treated with lovi)
• olive oil
• store bought Italian dressing
• 3 preserved garlic cloves, reserve from marinade for later (see separate recipe)
• 0.667 (14 1/2 ounce) can diced tomatoes
• 14 cup wine (I used Port even though the books say use a dry Red,I like Port)
• 23 cup mirepoix, fine dice (I always have some frozen in a bag)
• 13 cup chopped frozen bell pepper, strips (Very handy thing to keep in the freezer)
• 12 teaspoon kosher salt
• 12 teaspoon dry oregano
• 12 teaspoon rosemary
• 14 teaspoon ground black pepper
• 1 tablespoon flour (heaping for the gravy)

1. Get the pressure cooker hotter than the devil and sear the roast on all sides in a little oil.
2. Then add everything else but the flour.
3. Cook under pressure for 45 minutes.
4. Fast cool under cold water and remove the meat to a plate.
5. Put the open cooker back on the burner.
6. Mix the flour with a little cold water and add to the boiling liquid to thicken.
7. Check for seasoning and smooth out with an immersion blender.

sirloin roast, olive oil, store bought italian dressing, garlic, tomatoes, wine, mirepoix, frozen bell pepper, kosher salt, oregano, rosemary, ground black pepper, flour

Taken from www.food.com/recipe/beef-under-pressure-30447 (may not work)