Top Round with Bourbon, Bacon, and Potatoes

Will the rain just stop already? Can we get a little bit of sunshine?!?! This meal is for days like today when you have a little bit more time to prepare food. We went out today in the rain and I swear we should have just stayed in. So many people out in the stores today!

Top Round with Bourbon, Bacon, and Potatoes 

• 3lbs Beef top round 
• 2 Tsp course black pepper 
• 4 Thick bacon slices chopped 
• 1 Bell pepper chopped 
• 1.5 Cups beef broth 
• 1/4 Cup bourbon
• 2 Tsp rosemary 
• 6-8 Small yukon gold potatoes 

I crisped the chopped bacon in a frying pan, and put it in the pressure cooker with the chopped bell pepper and the rosemary. Add the course black pepper to both sides of the meat, I used the same frying pan and browned the meat on both sides and then placed it in the slow cooker. This shouldn't take very long, 1-2 minutes on each side should suffice. Place the meat in the pressure cooker. Add the beef broth to the frying pan along with the bourbon to deglaze the pan and then add to the pressure cooker. Cook this in the pressure cooker for 55 minutes. Release the steam and add in your whole potatoes, make sure that they are mostly submerged in the liquid in the pressure cooker and cook for an additional 15 minutes. 

I'm not sure what it is about the pressure cooker that makes the meat so tender and falls apart. I tried to pull the meat out with a fork and only kept shredding the pieces of meat. The bacon was so good that I probably could have just eaten that by itself, The vegetables were also tender. Over all a total success, but then again every night is a success when it doesn't take you 4 hours to cook a meal. Monday is 3 Cheese Ziti, see you tomorrow for Sunday Sweets!