Pressure Cooker Braised Beef Roast

Name: Pressure Cooker Braised Beef Roast
Prep time: 45 min
Total time: 45 min
Yield: 10 servings
Cuisine: Française
Ingredients: 1 beef rump cap or bottom sirloin roast (approx. 1 kg / 2 lbs); 2 medium onions, roughly chopped; 1/2 red bell pepper, sliced; 1/2 yellow bell pepper, sliced; 6 ripe tomatoes, roughly chopped; 4 slices smoked bacon; 2 garlic cloves, crushed; 1 beef bouillon cube; 200 ml (¾ cup) water; 2 bay leaves; A pinch of ground nutmeg; Salt and black pepper to taste

By Marie Lefebvre · Updated October 25, 2026

A hearty and tender beef roast cooked under pressure with colorful bell peppers, ripe tomatoes, smoky bacon and aromatic spices. This one-pot wonder delivers deep, rich flavors in under an hour, making it perfect for a comforting family dinner. Serve over fluffy white rice to soak up every drop of the delicious broth.

Prep⏱️ 45 min

Servings👥 10 servings

Difficulty📊 Easy

↓ Jump to Recipe Pin it

Be the first to rate this recipe

Pinterest WhatsApp Facebook

🛒 Ingredients

10 servings

1 beef rump cap or bottom sirloin roast (approx. 1 kg / 2 lbs)
2 medium onions, roughly chopped
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
6 ripe tomatoes, roughly chopped
4 slices smoked bacon
2 garlic cloves, crushed
1 beef bouillon cube
200 ml (¾ cup) water
2 bay leaves
A pinch of ground nutmeg
Salt and black pepper to taste

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

Amazon affiliate links

Directions

1
Place the beef roast in the pressure cooker. Layer the onions, tomatoes, bell peppers, bacon and garlic on top of the meat.
2
Crumble the bouillon cube over everything, pour in the water and add the bay leaves, nutmeg, salt and pepper.
3
Seal the pressure cooker and bring to high heat until it reaches full pressure. Reduce to medium heat and cook for 20 minutes.
4
Release pressure carefully, open and taste for seasoning. Seal again and continue cooking on low heat for another 25 minutes.
5
Remove the roast and let it rest for 5 minutes before slicing thinly against the grain.
6
Arrange slices on a serving platter, spoon the cooking juices generously over the meat and serve immediately with steamed white rice.

💡 Chef's Tip

For a richer sauce, blend the cooked vegetables from the pot and reduce the mixture for a few minutes before pouring over the sliced beef. Leftovers taste even better the next day.