How to Cook Silverside Beef to Perfection in a Pressure Cooker

Silverside beef can make for an extremely tasty, budget-friendly family meal. However, many home cooks are intimidated by silverside and avoid cooking it at home. The good news is that using a pressure cooker takes all the guesswork and hassle out of cooking silverside beef! With the right technique, silverside can become meltingly tender and flavorful in your pressure cooker.

In this detailed guide I’ll walk you through everything you need to know to cook silverside beef in a pressure cooker. You’ll learn how to choose the right cut of meat prep it properly, season it well, determine the correct cook time, make a flavorful cooking liquid, and finish it off to get that succulent, fall-apart texture we all crave from a good pot roast.

Benefits of Cooking Silverside Beef in a Pressure Cooker

Compared to roasting or braising silverside in the oven, using a pressure cooker offers several advantages:

• Speed – Pressure cooking dramatically reduces the cooking time. Silverside can be ready in just 40-60 minutes in a pressure cooker versus 3+ hours using traditional oven braising methods.

• Convenience – With pressure cooking, there’s no need for monitoring or turning the meat during the long cooking time. Just lock the lid and walk away until the cooker beeps!

• Flavor – The closed environment concentrates flavors and aromas. Your silverside and sauce will be more intensely beefy and savory.

• Tenderness – The high pressure breaks down tough connective tissues, turning notoriously chewy silverside into fall-apart tender meat.

Step 1: Choose the Right Cut of Silverside Beef

• Opt for well-marbled meat with thick layers of creamy white fat running through it. The fat bastes the meat during cooking keeping it juicy and tender.

• Choose a 2-3 pound piece of silverside roast. If the piece of meat is too large, the inside may be undercooked.

• Make sure the silverside is evenly shaped to ensure even cooking. Avoid oddly shaped, thin, or uneven cuts.

Step 2: Properly Prep the Silverside Beef

• Place the silverside roast on a cutting board and remove any butcher’s string or netting.

• Pat the meat very dry all over with paper towels. This helps it brown properly.

• Season the silverside generously with salt and pepper. I recommend at least 1 tsp salt and 1/2 tsp pepper per pound of meat.

• For the best flavor, let the seasoned meat rest at room temperature for 30 minutes before cooking. The salt has time to penetrate deeper into the meat.

Step 3: Select Your Pressure Cooker Settings

Most electric pressure cookers have pre-programmed buttons that make cooking silverside a breeze. Here are the settings you need:

• Pressure Level: High Pressure
• Cook Time: 40 minutes for a 2 lb roast, 50 minutes for a 3 lb roast
• Release Method: Natural Release for at least 10 minutes, then Quick Release

If your cooker doesn’t have a pre-set button, manually program it for high pressure and the times listed above.

Step 4: Brown the Meat for Maximum Flavor

Browning the exterior of the meat before pressure cooking adds tons of flavor from the Maillard reaction. Here’s how to do it right:

• Heat 2 Tbsp oil in the pressure cooker pot over medium-high heat until very hot.

• Add the silverside and brown well on all sides, about 2-3 minutes per side. Work in batches if needed to avoid crowding the pot.

• Remove the browned silverside roast and set aside.

Step 5: Build Flavor in the Cooking Liquid

The cooking liquid imparts tons of flavor to the meat as it cooks. Follow my tips here for maximum taste:

• Sauté the aromatics: Add one diced onion, two minced garlic cloves, and a tablespoon of tomato paste to the pot. Sauté for 2 minutes until fragrant.

• Deglaze: Pour in 1/2 cup red wine, beef broth, or water. Use a wooden spoon to scrape up any browned bits stuck on the bottom of the pot.

• Add seasonings: I like 2 bay leaves, 1 tsp dried thyme, 1 Tbsp Worcestershire sauce, 1 tsp salt, and 1/2 tsp pepper.

• Return the meat: Place the seared silverside back into the pot along with any accumulated juices.

Step 6: Pressure Cook the Silverside Beef

Lock the lid of your pressure cooker and ensure the valve is set to the “Sealing” position. Press the “Beef” or “Meat” button and the cook time for your roast size.

For stovetop cookers, bring up to high pressure over medium heat, then reduce heat to maintain pressure and cook for the indicated time.

Let the pressure release naturally for 10 minutes, then manually release any remaining pressure.

Step 7: Make an Epic Pan Sauce from the Cooking Liquid

Once cooked, remove the silverside beef from the pot and tent it loosely with foil.

Make a quick pan sauce with the flavorful cooking liquid:

• Skim the surface fat and discard it.

• Bring the liquid to a boil and reduce by half to concentrate flavors.

• Whisk in 1 Tbsp cornstarch slurry until thickened to gravy consistency.

• Stir in 1 Tbsp Worcestershire sauce and 1 tsp mustard for a punch of flavor.

• Taste and season with salt and pepper if needed.

Step 8: Finish the Dish with Simple Sides

• Let the meat rest: Allow the silverside to rest for 10-15 minutes before slicing. This allows juices to redistribute through the meat.

• Slice against the grain: This gives you short muscle fibers for the most tender bite.

• Serve with simple sides: Mashed potatoes, cooked veggies, and Yorkshire puddings are perfect complements.

• Spoon over the pan sauce: Drizzle each serving with the savory, beefy sauce.

Tips for the Best Silverside Roast

• Splash some red wine or beef broth into the pressure cooker pot while sautéing to help deglaze.

• Mix up the aromatics with things like smoked paprika, rosemary, carrots, or celery.

• For a change of pace, use chicken or vegetable broth as the cooking liquid.

• Infuse flavor by adding a packet of onion soup mix, French onion dip, or ranch dressing mix to the cooking liquid.

• Make gravy from the cooking liquid or use it as the start of a soup base.

With the simple methods in this guide, you can look forward to serving incredibly moist, succulent pot roast-style silverside beef any night of the week. Give it a try in your pressure cooker soon!