pressure cooked cow (pot roast) in red wine sauce

Cooked cow is not high on our list of favorite foods. But let's face it, we're still not vegetarians even if we do like to eat that way generally. We grew up carnivores. We still are. And in our defense, it must be said that we did not seek out this red meat recipe. It is a regular dish at the in-laws where we are regular guests. Where in addition to being frequently fed animal parts we are also continually subjected to mainstream American television. I'm not sure which is more damaging but we seemed to have survived both. Thus far.

So having reconciled ourselves to eat beef, this is a great way to go. The combination of pressure cooker efficiency and spicy red wine sauce magic help to soften up this sucker like overcooked potatoes. It's a Lebanese/Middle Eastern/Mediterranean/who knows exactly dish. That we've grown to love having occasionally, until such time as politically correct cuisine forces decide otherwise.


cow group
4 lbs top round roast beef (least visible fat) cut in 5/8 in thick slices
2 heaping T (1/3 c?) Crisco
1 T vegetable oil
spice group
1/2 t allspice
1/2 t salt
1/2 t pepper
1/8 t red pepper
prepared stuff group
1/2 c red (or white) wine (red in title refers to tomatoes)
1 lemon, juice from
2 c chopped mature tomatoes (2 medium tomatoes, if available)
1 sweet red pepper, chopped (for the smell, if you have one)
2 T (heaping) tomato paste (3 if no fresh tomato)
dissolved in:
1 1/2 c hot water
1 head garlic (8 cloves, coarsely chopped)
2 t salt


  1. This is the family-serving-with-leftovers serving size. If you are capable of advanced preparation kitchen technique, rub the dried spice group over both sides of the beef the morning before the meal (or at least several hours before) and leave in the fridge to get acquainted better. If not, just do it at the cooking stage and skip the socializing period.
  2. Heat the Crisco and oil in the pressure cooker (in an amount moderated by your fear of fat level) to brown the slabs of beef (in stages until all are browned, removing them as done to make room for more). Meanwhile have somebody else do the veggie, garlic, and lemon preparation, or do it yourself before starting the browning.
  3. Return all the browned beef to the pot and add the prepared stuff group (everything else in the list). Stir around a little. Cook about 5 minutes without pressure, loosely covered or not as you like, and then 10–15 minutes at full steam, letting it sit until the pressure subsides naturally.
  4. We like it with Armenian rice, and fresh nonfat plain yogurt on the side, and some veggies. You can serve it with anything you think is appropriate.


  1. A cute illustration is available from the original hand written recipe.
  2. Some photos too.
pcprirws.htm: 2-aug-2001 [what, ME cook? 1984 dr bob enterprises]