Eye of Round Roast with Potatoes in the Pressure Cooker

Season the cut of roast with salt and black pepper to taste.

Heat a drizzle of olive oil in a very hot pressure cooker and sear the meat for approximately 5 minutes on each side, ensuring it browns completely to caramelize and build flavor.

Remove the meat from the pot and, using the same caramelized drippings, add butter, onion, and garlic. Sauté lightly until the onion starts to brown a bit.

Add the tomato to the sauté and let it cook briefly, increasing the heat if necessary.

Incorporate the soy sauce, paprika, vinegar, and all-purpose flour into the preparation, mixing well to form a base for the sauce. If necessary, add a little water to scrape up the caramelized bits from the bottom of the pot.

Return the seared meat to the pot, add the potatoes cut to the desired size, and adjust the salt again.

Partially cover with water (it's not necessary to cover completely) and add the bay leaves. Cover the pressure cooker and cook under pressure for about 35 to 40 minutes.

After the pressure time is up, release the steam and remove the cooked potatoes, setting them aside. Separate the meat and let it cool slightly before slicing.

Strain the cooking liquid, remove the bay leaves, and transfer the remaining sauce to another pot. If it is too thin, let it boil to reduce and thicken. Then, turn off the heat and stir in half a container of heavy cream and the fresh herbs.

Carefully slice the meat into uniform pieces. Arrange on a platter, placing the slices of roast and the cooked potatoes, and generously cover with the special sauce. Finish with a little more fresh herbs on top.