Seasoning Mix

  • 2 tablespoons plus 2 teaspoons Chef Paul Prudhomme’s Barbecue Magic® seasoning blend*
  • 1 1/4 teaspoons ground dried New Mexico chile peppers
  • 3/4 teaspoon dried chervil
  • 3/4 teaspoon ground dried arbol chile peppers
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground allspice

Stuffed Sirloin Tip Roast

  • 2 tablespoons vegetable oil
  • 3/4 cup seeded and chopped green bell peppers
  • 3/4 cup seeded and chopped red bell peppers
  • 3/4 cup seeded and chopped yellow 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 stock, divided
  • 2 tablespoons vegetable oil
  • 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

Combine the Seasoning Mix ingredients in a small bowl and set aside. 

Preheat a heavy 12-inch skillet over high heat until very hot, about 3 to 4 minutes. Add the vegetable oil, bell peppers, and onions. Cook, stirring occasionally, until the vegetables wilt and begin to brown, about 8 minutes. Stir in 1 tablespoon of the 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 stock. 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 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 steamer basket in pressure cooker. Pour in remaining broth. Place roast on cooking rack. If you have stuffing left over, 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. Combine flour and water. Whisk into cooker. Cook 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.

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Presto Tip:

*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.