Lay out a sheet of greaseproof paper
Add the mustard, pepper and salt - mix
Roll the beef joint - that you’ve patted dry with kitchen towel - ensure it coats all of the joint
Heat your pressure cooker or a pan until really hot
Add the beef and seal well on all sides - you want a nice colour
Put a trivet here n the pressure cooker
Pour in the stock
Sit the beef on the trivet
Put on the lid , make sure the vent is closed
Set the high or the meat/stew setting for 4 minutes
After the cooking time has elapsed - do nothing
Let the pressure release naturally
The pressure cooker will automatically go to keep warm
Leave for 45 minutes
Now remove the lid
Take out the beef and wrap in foil for 15 minutes before carving
Use the stock and meat juices to make proper gravy
The fat that is rendered after sealing is perfect for your roasties or Yorkshire puddings