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- 1 cup of vegetable or chicken broth 21/ 2'3 pounds of roast beef (beauty roast, London Broil)

- 1 can (6 ounces) tomato paste

- 2 tablespoons garlic infused oil (see tip below) 

- 4 medium ripe tomatoes, diced

- 1 1/2 cupas thinly sliced onions or cippolini onions

- 4 garlic cloves, minced

- 1 teaspoon onion power

- 1 teaspoon sea salt

- 1 teaspoon garlic powder 1/2


- Place a trivet/rack in the bottom of the EPC pot. Add the broth

- Completely cover the roast with tomato paste (I wea gloves and just rub it over the surface of the roast). Site theroasting on the grill.

- Place garlic infused oil, tomatoes, onion and garlic on top of roast. Spinkle with salt, onion powder, garlic powder, freshly ground black pepper and crushed red pepper on top.

- Lock the lid and close the pressure valve. Cook on manual high pressure mode for 55 minutes, naturally realease the pressure for 30 minutes, the manually release pressure.

- Let the roast for at least 10 minutes before carving. For best results, cool roast completely in refrigerator beofre cutting. 


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