Nanda's Roast with Potatoes.

Updated: Jun 21

When the cooler weather strikes it is impossible for me to not crave some comfort food. Here is one of my favorites! I love having this roast with potatoes for dinner with some rice and corn on the side during a dark cold winter evening...


  • 1 1/2 lb Tri Tip or Top Sirloin Steak

  • 1 Large Onion

  • Olive Oil to taste

  • 5 Garlic Cloves

  • 3 Cups Water

  • 1/2 Cup Vinagre

  • Salt to taste

  • Paprika to taste

  • Garlic Powder to taste

  • Ground Ginger to taste

  • 1lb Golden Potatoes


In a pressure cooker add the olive oil. Let it heat to medium high temperature.

Add the steak and let it sear on all sides.

Add chopped onions and garlic freshly smashed or cut in slices. Stir.

Season with salt, plenty of paprika, ginger and garlic powder. Mix well.

Let it simmer for about 5 minutes.

Add water. Make sure the amount is enough to cover the steak.

Put top on pressure cooker.

Let it cook for 35 minutes lowering to medium temperature after pressure starts. If desired, check before time is up to make sure the amount of water is enough.

Meanwhile peal and chop the potatoes.

Soak them in water with a little bit of vinegar and salt.

Open up the pressure cooker.

Using two forks shred the steak apart.

Remove potatoes from the mixture of water and vinegar. Add to pressure cooker.

Cover with more water if necessary. Put top back on pressure cooker.

Let it cook for 5 minutes after pressure starts.

Add more water if needed.

Test the salt.

Serve it with white rice. My favorite is basmati. You can also add some corn freshly cut from the cob or canned corn should be fine. I love the flavor of corn and potatoes mixed together.


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