Stuffed Sirloin Tip Roast

  • Seasoning Mix (see recipe below)
  • 4 tablespoons vegetable oil, divided
  • 2 1/4 cups seeded and chopped assorted bell peppers
  • 1 1/2 cups chopped onions
  • 1 tablespoon Seasoning Mix
  • 1/4 cup peeled and very thinly sliced fresh ginger
  • 1/2 cup loosely packed fresh fennel leaves (use only tiny leaves that resemble dill)
  • 2 tablespoons lightly packed dark brown sugar
  • 1 1/2 cups beef broth, divided
  • 2 tablespoons vegetable oil
  • Remaining Seasoning Mix
  • 1 (3- to 3 1/2-pound) sirloin tip roast
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  • 1/4 cup brown rice flour, preferably, or all-purpose flour
  • 1/4 cup cold water

Make Seasoning Mix as directed. Set aside.

Preheat a heavy 12-inch skillet over high heat until hot, about 3 to 4 minutes. Add 2 tablespoons vegetable oil, bell peppers, and onions. Cook, stirring occasionally, until vegetables wilt and begin to brown, about 8 minutes. Stir in 1 tablespoon of reserved Seasoning Mix, fresh ginger, and fennel leaves. Cook, stirring and scraping almost constantly, until the mixture sticks hard, about 3 minutes, then add brown sugar and 1/2 cup of the broth. Continue to stir and scrape until the liquid almost evaporates and mixture is pasty, about 5 minutes. Remove from heat.

Season both sides of the roast evenly with the remaining Seasoning Mix. Heat remaining 2 tablespoons of oil in Presto® 6- or 8-quart Pressure Cooker over medium heat. Brown roast on all sides. Remove from pressure cooker. With a boning knife, make a series of pockets in the top of the meat, about 3/4 inch apart. To make the pockets, insert the knife until it is about three fourths of the way through the roast, then, without enlarging the opening, move the knife back and forth to create pockets. Spoon as much of the stuffing as possible into the pockets. Place cooking rack (or basket) in pressure cooker. Pour in remaining broth. Place roast on cooking rack. If any stuffing remains, spread 1/4 cup on the top of the roast, and put any additional stuffing on the side of the roast in the pressure cooker.

Close cover securely. Place pressure regulator on vent pipe. COOK 45 MINUTES at 15 pounds pressure. Remove from heat. Let pressure drop of its own accord.

Remove roast to serving plate. Whisk flour and water in a small bowl, and heat until sauce boils and thickens, whisking constantly. As soon as the mixture thickens, remove it from the heat. Slice the roast into 8 portions. Drizzle with some of the sauce. Pass remaining sauce separately when serving.

Presto Tip:

Watch Chef Paul Miller prepare Stuffed Sirloin Tip Roast in this video.

*If you prefer, substitute the following for Chef Paul Prudhomme's Barbecue Magic® seasoning blend: 2 teaspoons salt, 1 teaspoon ground coriander, 1 teaspoon garlic powder, 1 teaspoon paprika, 3/4 teaspoon cayenne, 3/4 teaspoon ground cumin, 3/4 teaspoon onion powder, and 1/4 teaspoon white pepper.