Imagine a mouthwatering beef dish so tender it falls apart with the gentlest touch, infused with rich red wine and aromatic herbs that will transport you straight to the heart of Brazil. This Carne Assada na Panela de Pressão com Vinho Tinto is not just a meal—it's a culinary experience that transforms an ordinary dinner into an extraordinary feast. In just under two hours, you'll create a restaurant-quality dish that will have your family and friends begging for seconds.
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Brazilian
Serves: 6 servings
Ingredients
- 2 lbs beef chuck roast
- 1 cup red wine
- 1 onion, sliced
- 4 cloves garlic, minced
- 2 carrots, chopped
- 2 cups beef broth
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Pat the beef chuck roast dry with paper towels and season generously with salt and pepper on all sides.
- Heat olive oil in a pressure cooker over medium-high heat. Sear the beef roast on all sides until a deep golden-brown crust forms, approximately 3-4 minutes per side.
- Remove the beef from the pressure cooker and set aside. In the same pot, sauté sliced onions and minced garlic until fragrant and slightly translucent, about 2-3 minutes.
- Add chopped carrots to the pot and cook for an additional 2 minutes.
- Deglaze the pot with red wine, scraping up any browned bits from the bottom of the pressure cooker.
- Return the seared beef to the pot and pour in beef broth. Ensure the liquid covers approximately two-thirds of the meat.
- Close the pressure cooker lid securely and set to high pressure. Cook for 60-75 minutes, depending on the thickness of the roast.
- Once cooking is complete, allow natural pressure release for 10-15 minutes.
- Carefully open the lid and remove the beef. Let it rest for 10 minutes before slicing against the grain.
- Optional: Reduce the remaining liquid in the pressure cooker to create a rich, flavorful sauce to serve with the meat.
- Slice the beef and serve hot, accompanied by the reduced sauce and your choice of side dishes.
Tips
- Choose the right cut: Chuck roast is ideal for this recipe due to its marbling and ability to become incredibly tender under pressure.
- Pat the meat dry before seasoning to ensure a perfect golden-brown sear that locks in flavor.
- Don't rush the natural pressure release—this helps the meat remain juicy and tender.
- Slice the beef against the grain to maximize tenderness and ensure each bite is melt-in-your-mouth delicious.
- For an extra flavor boost, consider adding fresh herbs like rosemary or thyme to the cooking liquid.
- If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and stir into the reduced cooking liquid.
- Leftovers can be stored in the refrigerator for up to 3-4 days and often taste even better the next day as flavors continue to meld.
Nutrition Facts
Calories: 325kcal
Carbohydrates: 5g
Protein: 22g
Fat: 21g
Saturated Fat: 7g
Cholesterol: 59mg
