Succulent Pulled Beef Roast

A very easy and impressive dish, guaranteed to become a family favourite.  Available now on the Hipcook app under the category ‘beef’, ready for you to add to your shopping list.

I have seen this recipe floating around online and have been curious to try it for sometime. The main ingredient in the stock is balsamic vinegar.  This could either be really beautiful or really ugly! The original recipe also calls for the beef to be cooked in a slow cooker for 4  to 6 hours but I was interested to try it in my express pressure cooker. The result…..amazing. Just amazing. I served it with another new recipe of mine which was my fennel and celeriac crunch. I organised for the children to have some corn cob and Thermomix mash potato but they loved the salad, I could not believe it. I was desperately trying to save some for lunch the next day, I did, but its not much! Its now been requested again for later in the week.

Recipe for salad still to come…..



1kg   beef roast – boneless (cryovaced, marinated works really well!)

1.5 cups beef stock

1/2 cup balsamic vinegar

1 Tbsp Worcestershire sauce

1 Tbsp soy sauce

1 Tbsp honey

1/2 tsp chilli flakes (or to taste!)

4 gloves garlic, roughly chopped



An amazing tender pressure cooker beef dish that is so easy and your family will LOVE……

The recipe calls for boned beef roast. I couldn’t find this at the butchers section of my local supermarket and we don’t have a butchers shop in town! So I grabbed once of those prepacked (cryovaced and slightly marinated) beef roasts, 1.3 kilo.

I first seared the roast on the searing setting in my pressure cooker. I then set it for 30 minutes on high pressure. The roast was still a bit tough and tasting too strongly of balsamic. I also removed the string at this point.

So I threw it back in for another 25, not quite but getting better so back it went for another 20. Perfection and just pulls apart. The flavors had really developed with no strong taste of balsamic, in fact you couldn’t taste it. You should be able to pull the beef apart with 2 forks. Ladle gravy over the beef. You can also, using a ladle, spoon some gravy into a saucepan and simmer until the gravy has reduced by half.

My recommendation? try cooking for 70 minutes straight in your pressure cooker.

CALORIES 333 (6 people)

449 (if your going to make pigs of yourselves and share among 4!)

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