posted by Fruffy 06-28-101 10:07 AM
Sarah’s Roast
2-4 lbs rump or bottom round roast
garlic (fresh or paste), 8 or more cloves
paprika, about 1 tablespoon
pepper
salt
1 or 2 cans (15 oz) crushed tomatoes
1 to 2 onions, chopped
Make a paste out of crushed garlic and paprika adding a few drops of water for it to be easily spreadable. Cover all roast surfaces. Let sit for a few hours in the refrigerator, but can also be used immediately.
In a pressure cooker, saute the chopped onion, add the tomatoes and the meat. Close, set pressure at 10 # and cook for 45 – 50 minutes. Open and check for doneness on both sides. Will probably require more time: 10 minutes for a 2-1/2 lb roast to 50 minutes for a 4 lb one. Cook on the other side.
Let cool, cut into slices against the grain and refrigerate in the gravy. Remove any fat from the top. Reheat in the oven or on top of the stove in the gravy on a low flame.
Freezes well.
If you don't have a pressure cooker simmer it on top of the stove until desired softness (probably about 3 to 4 hours)turning over once.