roast beef

Preparation time:
2 pounds of meat (beef). 1 clove garlic. 1 bay leaf. 1/4 teaspoon toasted oregano. 2 teaspoons of vinegar. 2 tablespoons of water. 4 tablespoons of chopped onion. 2 tablespoons of dry wine. 4 tablespoons “Dubuque” brand butter. 1/4 teaspoon pepper. 1 teaspoon salt. 4 tablespoons substance broth or Maggie broth
Marinate the meat with oregano, garlic, vinegar and onion, and leave it in this marinade for 1 or 2 hours. After this time, salt is added. Heat the pot for 8 or 10 minutes, empty and uncovered; Add the butter and brown the meat. Once browned, prick several parts of it with the tip of the knife and add the bay leaf, water, wine and pepper. Cover the pot. Set the indicated pressure or time following the express instructions that come with the pot. Then reduce the heat and let the meat cook for 30 minutes. After this time, remove the pot from the heat and let the pressure drop slowly.