A bit of a twist on braised beef, the flavor-packed tomato sauce is the star of this show. I like to make extra to have as a dip later in the week. Once you try this, it is sure to be an addition to your main course rotation!
2teaspoonsKosher Saltabout 2 teaspoons plus more for seasoning to taste
1teaspoonGround Black Pepperabout 1 teaspoon
4tablespoonsGround CuminDivided: 2 tablespoons to rub on the roasts, 2 tablespoons to add to the onions while cooking
4poundsBeef Bottom Round Rump Roast~4 pounds
¼cupAvocado Oil or Olive Oil
2medium Red OnionsThinly Sliced
6large cloves of GarlicMinced or grated
¼cupChili Garlic Sauce
2cansCrushed Tomatoes28 ounces each
1cupFetaCrumbled
½cupFlat-leaf ParsleyRoughly Chopped
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Instructions
Combine the salt, pepper, and 2 tablespoons of the ground cumin. Rub it over the roasts. Let the roasts set to come up to room temperature before cooking.
Heat ~2 tablespoons of the oil in the Instant Pot on the “Saute” setting. If you are using a Crockpot, heat the oil in a large pan on the stove-top.
¼ cup Avocado Oil or Olive Oil
Quickly sear all sides of the roasts, remove from the pan, and set aside. (You’re not trying to cook the meat at this point. Just get a little bit of caramelization on it.)
Add the remaining oil if needed. Sautee the sliced red onions until soft. About 8 to 10 minutes. Add the remaining 2 tablespoons of cumin and garlic. Cook until fragrant. About 30 seconds to 1 minute. Add in the chili garlic sauce and cook for about 1 minute more.
4 tablespoons Ground Cumin, 2 medium Red Onions, 6 large cloves of Garlic, ¼ cup Chili Garlic Sauce
Stir in the crushed tomatoes and season with additional salt to taste / if needed.
2 cans Crushed Tomatoes
Place the roasts back into the pot. Cook on Low for 8 hours.
Serve on a bed of cauliflower rice. Top with crumbled feta and chopped parsley.
1 cup Feta, ½ cup Flat-leaf Parsley
Equipment
Pressure CookerYou could alternatively make this in a slow cooker or dutch oven.