Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

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Recipes

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• Recipe archive

Ingredients:

4 Tbsp. butter

2 sweet Vidalia onions, cut into 1/4-inch slices

1 (3-4 lb.) boneless beef roast: rump, pot roast or bottom round

1 (12-oz.) can cola soft drink (NOT diet)

1/4 cup soy sauce

1 (1-oz.) packet dried onion soup mix

1 Tbsp. minced garlic

Directions:

Heat the butter in a 6-quart or larger pressure cooker over medium-high heat. Add the onion slices and cook, stirring, until lightly browned on all sides. Place the roast on top of the onions. Add the cola, soy sauce, soup mix and garlic to the cooker and stir together.

Lock the lid in place and bring to 15 psi over high heat. Immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook for 30 minutes.

Remove from the heat and use the natural release method to depressurize. Carefully open the lid after the pressure drops. Remove the roast and allow to rest for five minutes before carving, slicing across the grain.

Skim off any excess fat from the surface of the broth, then pour the onion au jus into a small serving bowl to be ladled over the sliced beef.

Variation: Butter and toast six sub rolls. Slice the roast thinly and pile a generous amount on each roll. Serve with small bowls of the au jus for dipping.

Source: "Miss Vickie’s Big Book of Pressure Cooker Recipes," by Vickie Smith