Pressure Cooker Stuffed Beef Roast with Potatoes
A hearty beef roast stuffed with spiced sausage and pressure-cooked until melt-in-your-mouth tender. Marinated in garlic, cumin and vinegar, this one-pot wonder delivers a rich, glossy sauce perfect for spooning over thinly sliced meat and soft golden potatoes.
🛒 Ingredients
5 servings
- 2.2 lbs (1 kg) beef eye of round roast
- 1 chorizo or Italian sausage link (about 5 oz / 150 g)
- 3 medium potatoes, sliced into thick rounds
- 4 cloves garlic, finely minced
- 1 tsp ground cumin
- 1 tbsp white wine vinegar
- 1 tbsp coarse sea salt
- 1 tbsp meat tenderizer
- 3 tbsp olive oil
- Hot water as needed (about 2 cups)
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Directions
- 1
Using a long sharp knife, pierce the beef lengthwise through the center to create a pocket, then stuff the whole sausage link inside.
- 2
Combine garlic, cumin, vinegar, coarse salt and meat tenderizer in a bowl. Rub the mixture thoroughly all over the roast and marinate for at least 30 minutes in the fridge.
- 3
Heat olive oil in a pressure cooker over high heat. Sear the roast on all sides until a deep golden crust forms, about 5–6 minutes total.
- 4
Add hot water to reach halfway up the roast, seal the pressure cooker, and cook for 35 minutes once full pressure is reached.
- 5
Release pressure, add potato rounds and extra sausage slices if desired, reseal, and cook for an additional 5 minutes under pressure.
- 6
Remove the potatoes and set aside. Reduce the cooking liquid over medium heat, adding small splashes of water until you have a thick, glossy sauce. Slice the beef thinly, arrange on a serving platter, and pour the sauce generously over the top.
💡 Chef's Tip
Let the roast rest for 5 minutes before slicing — the juices redistribute and the meat holds together much better. Serve with white rice and a fresh salsa for a complete meal.
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