Close the pressure cooker lid and lock it in place. Add the reserved vegetables and marinade liquid to the pot.Once hot, add the beef to the pot and brown on all sides, about 5 minutes total. Heat the vegetable oil in the pressure cooker over medium-high heat.Strain the marinade, reserving the vegetables and liquid separately. Remove the beef from the marinade and pat it dry with paper towels.Cover the bowl and refrigerate for at least 6 hours or overnight. Add the beef chuck roast to the bowl and turn to coat the meat in the marinade.
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