Stuffed Beef Roast with Calabrese Sausage

Directions

1. 1

   Blend the onions, garlic, lemon juice and salt until smooth. Stir in the aromatic pepper.

2. 2

   Place the whole trimmed roast inside a large resealable bag (5-liter). Pour in the marinade, remove as much air as possible, seal tightly, and refrigerate for at least 4 hours. Do not pierce the meat — this keeps the juices and muscle fibers intact.

3. 3

   Remove the roast from the bag, reserving all the marinade liquid. Transfer the meat to a ceramic or Pyrex baking dish.

4. 4

   Using a long, narrow knife, create a tunnel through the center of the roast along its full length. Insert the calabrese sausage and tie both ends with kitchen twine to keep the filling secure during cooking.

5. 5

   Transfer to a pressure cooker. Add the water, crumbled bouillon cubes, and the reserved marinade. Seal and cook under pressure for 30 minutes over medium-high heat, or until the beef is thoroughly tender.

6. 6

   Strain the cooking liquid and lightly skim off excess fat. Dissolve the cornstarch in a splash of cold water, stir into the broth, and simmer over low heat until thickened into a glossy sauce. Slice the roast and serve drizzled generously with sauce.