2 tablespoons (30 ml) olive oil
1.5 lb (700 g) pot roast such as chuck
1 medium onion, chopped
3 tablespoons (45 ml) vinegar
1 can tomato paste
1 1/2 cups (375 ml) water
16-24 very small pearl onions, peeled
1 clove garlic, unpeeled
A potpourri bag of 2 bay leaves, 8 allspice and
1 teaspoon (5 ml) cumin seed
1/4 teaspoon (1 ml) sugar
Salt and pepper, to taste
Heat the oil in the pressure cooker until very hot. Add the pot roast and brown well on all sides. Transfer to the steamer basket. Add the onion to the pressure cooker and sauté until wilted. Stir in the vinegar, tomato paste, water, salt and pepper. Lower the steamer basket into the pressure cooker.
Suggested time for 15 psi pressure cookers (What is a 15 psi pressure cooker?): Cook for 15 minutes on high pressure.
Add the pearl onions, garlic, potpourri bag, sugar and more vinegar, if necessary. Adjust seasoning. Lock the lid in place and bring to pressure again, then lower heat and cook for the suggested time. Allow pressure to drop by the quick release method  or automatic release method  and remove the lid. Slice the meat and serve with the sauce and the pearl onions.
Monday, April 14, 2008