Slow-Cooked Beef in Vinaigrette with Peppers & Olives

Name: Slow-Cooked Beef in Vinaigrette with Peppers & Olives
Prep time: 180 min
Total time: 180 min
Yield: 1 servings
Cuisine: Française
Ingredients: 2.2 lb (1 kg) beef eye of round roast; 6 medium onions, sliced into rings; 1 yellow bell pepper, cut into strips; 1 green bell pepper, cut into strips; 1 red bell pepper, cut into strips; 7 oz (200 g) pitted green olives; 1¾ cups (400 ml) extra virgin olive oil; ¾ cup (200 ml) apple cider vinegar; 4 garlic cloves, minced; Salt and freshly ground black pepper

By Marie Lefebvre · Updated October 22, 2026

Tender pressure-cooked beef, chilled and sliced paper-thin, then layered with a vibrant vinaigrette of colorful bell peppers, sweet onions, and briny green olives. This make-ahead dish gets even better overnight as the flavors meld beautifully together. Perfect for entertaining and summer gatherings.

Prep⏱️ 180 min

Servings👥 1 servings

Difficulty📊 Easy

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🛒 Ingredients

1 servings

2.2 lb (1 kg) beef eye of round roast
6 medium onions, sliced into rings
1 yellow bell pepper, cut into strips
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
7 oz (200 g) pitted green olives
1¾ cups (400 ml) extra virgin olive oil
¾ cup (200 ml) apple cider vinegar
4 garlic cloves, minced
Salt and freshly ground black pepper

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

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Directions

1
Season the beef roast all over with minced garlic, salt, and pepper. Heat a drizzle of olive oil in a pressure cooker over high heat and sear the meat on all sides until deep golden brown.
2
Add enough water to cover the meat, pour in 150 ml of apple cider vinegar and 200 ml of olive oil. Lock the lid and cook under pressure for 40 to 45 minutes, until the beef is completely tender.
3
Remove the beef and transfer to an airtight container. Refrigerate for at least 2 hours until completely cold.
4
In the remaining cooking liquid, add the sliced onions, olives, 150 ml of olive oil, and 50 ml of vinegar. Lock the lid and cook under pressure for 6 minutes.
5
Carefully release pressure, add the bell pepper strips, lock the lid again, and cook for another 5 minutes. Your vegetable vinaigrette is ready.
6
Remove the chilled beef and slice it as thinly as possible. In a deep serving dish, alternate layers of thin beef slices and vegetable vinaigrette.
7
Cover and refrigerate overnight before serving. Can also be frozen in individual portions.

💡 Chef's Tip

Use a sharp slicing or deli-style knife to cut the beef as thin as possible once fully chilled — the thinner the slices, the more the vinaigrette soaks in. Keeps for 3 days in the fridge and freezes beautifully.