Beef in Mexican Vinaigrette

Ingredients

teaspoons vegetable oil

beef eye of round roast (2 lb)

1/2

onion, cut in half

bay leaves

teaspoon salt

teaspoon dried oregano leaves

1/2

teaspoon dried thyme leaves

1/2

cup water

hard cooked eggs

tablespoon yellow mustard

tablespoons olive oil

1/4

cup red wine vinegar

1/2

teaspoon salt

1/2

teaspoon chicken bouillon granules

1/2

teaspoon sugar

cup shredded lettuce

1/2

cup frozen peas, cooked according to package directions

1/4

cup coarsely chopped drained roasted red bell peppers (from a jar)

tablespoon finely chopped parsley

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1

In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Add roast; cook, turning several times, until brown on all sides, about 4 minutes. Add remaining meat ingredients. Heat to boiling. Reduce heat; cover and simmer 1 hour 15 minutes, turning once halfway through cooking, or until meat thermometer reads 160°F. Remove meat from Dutch oven; cool about 1 hour. Slice.
2

Separate egg yolks and egg whites; set egg whites aside. In small bowl; crumble egg yolks with fork. In blender, place egg yolks and remaining vinaigrette ingredients excepts reserved egg whites. Cover; blend on high speed about 1 minute or until smooth. Finely chop egg whites; stir into vinaigrette.
3

Place cold sliced meat on serving platter. Top with lettuce, peas, roasted red peppers and parsley. Serve with vinaigrette.

To cook in a pressure cooker: In a pressure cooker, place all meat ingredients. Add water to 1 inch from the bottom. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook at 15 pounds pressure, with regulator rocking slowly, for 45 minutes. Let pressure drop of its own accord. Meat thermometer should read 160°F. Cool meat about 1 hour; slice. Serve cold.