Ingredients
2 tablespoons vegetable oil
1.35kg boned, rolled beef topside or silverside, trimmed
freshly ground black pepper to taste
1 pinch salt to taste
1 pinch onion granules
400ml beef stock
A slurp of red wine
1 1/2 tablespoons Worcestershire sauce
1 large onion, cut into 4 wedges
Method
Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, salt and onion granules.
Remove the beef and fry the onion for a couple of minutes.
Add the red wine and boil for a minute.
Pour in beef stock and Worcestershire sauce and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure and cook for 45 minutes.
Use the quick-release method to lower the pressure.
Remove the beef then strain and thicken the liquid to make a sauce