Serves 6-8 people
Preparation time – 10 minutes
Cooking time – 55 minutes
Ingredients:
- 2-4 lb (1-2 kg) beef roast, no longer than the width of the pressure cooker
- 1 ½ cup (375 ml) chicken stock
- 1 tbsp (15 ml) olive oil
- 2 lb (1 kg) potatoes, roughly cubed
- 1 lb (500 g) carrots, peeled
- 1 bunch of parsley, chopped
- 1 cup (250 ml) red wine
- 4 tbsp (60 ml) unsalted butter
- 2 tbsp (30 ml) fresh thyme
- 4 tbsp (60 ml) pistachio, chopped
Optional Crust
- 4 ounces pistachio nuts crushed, shelled and salted
- 1 tbsp black pepper
- 1 tbsp fresh thyme