With this round of beef in a super quick pot, all the stress will be taken away from you the day you want to look good on special occasions, whether it's a Sunday or this coming Christmas. It is a very easy recipe, without complications and that you can have prepared in advance .

With this recipe for round beef with sweet potato sauce you are going to cause a sensation; There is a very tender meat that melts in the mouth, ideal for the whole family, from the oldest to the youngest. In addition, the plus of this recipe is that you do not need to prepare it the same day, which is an incredible peace of mind in this time of so many family gatherings and, although expected, can sometimes cause us unnecessary stress.

The times indicated for this delicious round of beef are for the Kuhn Rikon speed cooker , and as its name suggests, it is a very fast cooker, as well as SILENT, and I put it in capital letters because for me, I have always been scared with pots under pressure, just hearing the noise and sound that they gave off gave me a horrible panic. Therefore, as you can imagine, having such a quiet pot is a blessing.

As a garnish, I have opted for French onions (which I like so much) and baked baby potatoes, also something very easy and that does not need our constant presence: everything in a dish, well spiced, and baked until they are just right golden and soft. Zero stress and enjoy our loved ones!

Kuhn Rikon Duromatic Hotel pressure cooker , Bérard olive wood cutting board and Pallarès knife


  • 800 g round of beef (black pudding)
  • 2 ripe tomatoes
  • 1 medium onion
  • 1 bay leaf
  • 2 garlic cloves
  • fresh thyme
  • fresh rosemary
  • 1 glass of white wine
  • 100 ml of olive oil
  • 1 medium sweet potato
  • 250 ml of chicken broth
  • flake salt
  • ground black pepper

Garnish (optional)

  • French chives
  • baby potatoes

Kuhn Rikon Duromatic Hotel pressure cooker, Bérard olive wood cutting board and Pallarès knife


  1. We put the pot on the fire with the oil and a sprig of rosemary for about 2 minutes, just until it permeates the oil with its aroma. We remove and begin to fry the meat until it is browned on all sides equally. Once golden, drain and reserve.
  2. In the same oil, we fry the chopped onion; add the sweet potato cut into cubes of about 2 centimeters; add the chopped tomatoes, the peeled garlic cloves and the bay leaf. We fry everything for a few minutes and put the meat back.
  3. Pour the white wine over the meat, let it begin to boil; add fresh thyme leaves and season with salt and pepper.
  4. Finally, add the chicken broth and close the Kuhn Rikon pot and leave over medium heat until the 2nd pressure ring rises , from this moment on, let it cook for 30 minutes, making sure that the 2nd pressure ring is always visible.
  5. After the time has elapsed, remove the pot from the heat and allow the pressure to escape little by little (which depressurizes naturally). Once without pressure, we open the pot and carefully remove the meat (be careful, it will be very tender!). Transfer the sauce to the blender glass and blend until smooth.
  6. When the meat is warm, cut into slices of the desired thickness and serve along with the sauce. (If you wait for the meat to be cold, you can make very thin slices)

Garnish preparation (optional)

  1. Preheat the oven to 200°C, heat up and down with the rack in the center position.
  2. With the baby potatoes and the washed French onions, we place them in a baking dish and add: fresh thyme, fresh rosemary, oregano, salt flakes, black pepper and a good splash of extra virgin olive oil.
  3. We massage the herbs very well with the potatoes and onions. Bake for 45 minutes or until tender and golden.

Bérard olive wood chopping board and Pallarès knife

Author of the recipe: Mercedes de Merceditas Bakery


Maria said:

Y cuanto tiempo sería en una olla tradicional no a presión? El doble? Gracias por la receta.

María said:

Claudia, y en cacerola normal como la Vitaliss cuanto tiempo?

Pacs said:

Buenos días, la carne que utilizas no se si es la pieza del redondo o del morcillo, para mi son distintas. Gracias por tu respuesta y por todos tus trucos y recetas

Claudia said:

Hola Gemma, las ollas rápidas convencionales acostumbran a acortar un 50% el tiempo de cocción respecto a las ollas tradicionales, mientras que las superrápidas hasta un 65%. Te recomiendo dejarlo 6-8 minutos más en la olla, es decir unos 36-38 minutos de cocción. Saludos!

Claudia said:

Muchas gracias, Mª Rosa, feliz de que te guste. Espero que la disfrutéis mucho si la haceis estos días. Felices Navidades para ti también , gracias!!

Claudia said:

Hola Mª José, muchas gracias por tus palabras, eres muy amable. ¡Gracias!

gemma said:

y si no es en olla super rapida, con valvula, vamos una olla a presión de las rápidas normales, cuánto tiempo deberia dejarlo? gracias por el recetón, seguro lo pruebo

Maria Rosa Pons said:

Gracias por la receta, me parece perfecta para estàs Fiestas. Feliz Navidad

Mª José Feijóo said:

Estupenda presentación y seguro que riquísimo y con el buen gusto con que hacéis todo. Felicidades

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