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1 Beef Rump Roast, about 4 lbs, cut into 3-4 thick slices
salt and pepper
2 onions, peeled and sliced
2 large tomatoes, peeled and quartered
4-6 cups beef stock
1/2 cup fresh chopped parsley
Sprinkle salt and pepper all over meat.
Place sliced onions on bottom of pressure cooker, top with tomatoes and lay rump slices on top. Cover with beef stock, it should cover the meat. If not add more stock or water. Cook under pressure for 45 minutes. When done, remove meat from pan and set pan with cooking liquids over high heat, reduce sauce by a third, it should take about 30 minutes.
With 2 forks, pull meat apart to shred. Place on serving dish, add fresh parley to it and top with reduced sauce. Serve hot with white rice.