Ingredients you will need:
Beef (preferably top or bottom side rump roast)
1/2 cup tomato sauce
seasonings : Rock salt, parsley, crushed red peppers
Once you've got your meat, season it. Here I used a little olive oil, parsley, crushed red peppers and rock salt. Rub it in. (With beef, the longer you let the seasoning sit, the better the flavor will be. The best option, if you have time is to season it the night before you cook it.)
Once it is well seasoned, Put a bit of oil in the pressure cooker (pressure cooker is best when making this because in half the time it gets your beef to that melt in your mouth state. If you don't own a pressure cooker, use a regular pot and follow the same directions but the amount of time before its ready will be a bit longer) Throw in your beef and fry on high heat for a few minutes each side until it is nice and dark brown on both sides. feel free to keep flipping in order to get that dark color on both sides.
With that being done, add water until it almost covers your beef and close the pressure cooker and cook on medium-high for about 45 minutes. (If using a pot, do the same cover the pot and cook on medium-hig for about 1 hour and a half to 2 hours, until the water is nearly all evaporated and the beef is soft to the touch and flakes easily with a fork.)
Remove your meat from the water and set it aside to cool and rest before cutting it. Tip: Allowing your meat to rest first before cutting it is always an important step anytime you are dealing with red meat, it helps to keep in the moisture and ensure it stays juicy.
While your meat is resting lets work on the sauce. Cut a few potatoes into nice sized chunks and throw them into the beef broth pot, let it cook for about 15 minutes and then add about 1/2 cup of tomato sauce and continue cooking on medium heat for another 5 min. set aside to cool. Now go ahead and cut your meat into your slices, always cutting along the lines of the beef, to keep a more tender cut. Pour your sauce on top of the meat and serve the potatoes on the side.
From my kitchen to yours