Sirloin Tip Roast with Turnip Roots and Swiss Chard

Sirloin Tip Roast with Turnip Roots and Swiss Chard (Serves 3-4)

I was afraid of most cuts of beef when I first began cooking because I did not know how to cook most cuts. I was comfortable pan frying, so I worked with cube steak and ground beef. Now almost a year into my life as I cook, I am loving roasts. Big, thick pieces of meat that cannot be pan fried. Most cooks roast a roast, but I prefer to use a pressure cooker and cut the time required to produce fully cooked, tender meat by as much as 80 percent. Eighty percent, you say! The traditional way to cook a 2 inch thick roast is to put it in the oven for 2 hours at about 250 degrees. However, you can cook the same roast in a pressure cooker in about 20 minutes. That is what I did and this is my story…

Prep and cook time: 35 minutes

Ingredient list:

1.5-2 pounds of sirloin tip roast
1 sweet yellow onion
2 turnip roots
2 bunches of Swiss chard
Golden raisins
Apple cider vinegar
Extra virgin olive oil
Ancho chili powder
Garlic powder
Black pepper
Oregano
Salt

Directions: Add 1 or 2 tablespoons of olive oil to pressure cooker over medium heat. Chop onion into bite-sized pieces, add to pot, and cook 3-4 minutes, stirring occasionally. Peel turnip roots and chop into bite-sized pieces. Add turnips to pot. Dust vegetables generously with salt, garlic powder, and black pepper. Add 1 cup of water. Season roast on all sides with salt, garlic powder, ancho chili powder, oregano, and black pepper. Spice is good; don’t be stingy laying it on. Add roast to pot. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 20 minutes. Turn off heat, allow pressure to come down naturally, and remove top. Remove roast to a cutting board and slice into half-inch thick strips.

Meanwhile, add 2 tablespoons of olive oil to a sauté pan over medium heat and let it get hot. Strip leaf from stem of chard and add to hot oil. Add a dusting of salt and garlic powder. Stir the leaves around as they wilt. Add a generous splash of apple cider vinegar, enough to get some on all the chard. Add a generous handful of golden raisins. Cover the pan, reduce heat to low, and let the chard and raisins experience an apple cider steam bath for a few minutes until the chard is fully wilted.

Transfer food to plates and enjoy!

Notes: The guideline I use to pressure cook beef is 12-15 minutes per inch of thickness. My meat was a little more than 1.5 inches thick, so I cooked it 20 minutes.

I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from Amazon.com. After reading a bunch of pressure cooker reviews, I decided to spend a little extra to get the one the New York Times described as the Mercedes-Benz of pressure cookers. Kuhn Rikon is a Swiss company. Pressure cookers are so popular in Switzerland that the average household has three!

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2 Responses to “Sirloin Tip Roast with Turnip Roots and Swiss Chard”

  1. I know that the cooking time is 20 minutes – but end-to-end from starting the pot on the heat to reaching pressure through cooking and then cooling down for natural release afterwards – what is the real time from start to finish?

    • Tom Denham says:

      Great question. And I have not been reporting enough time for the overall effort involved. It probably takes at least 10 minutes for the pressure cooker to reach high pressure. Then coming down with the natural release method can take another 10 minutes. So that would mean 40 minutes with the pot closed. I typically clean or watch TV while I am waiting, so hardly notice the time.

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