Pot Roast (pressure cooker)

Pot Roast (pressure cooker)
Pot Roast (pressure cooker)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    (3 -4 lb) boneless chuck roast

  • 2

    garlic cloves , crushed

  • 1

    tablespoon oil

  • 1

    small onion , peeled and chopped

  • 1/2

    cup beef broth (I'll substitute chicken broth)

  • 1

    (4 ounce) can tomato paste

  • 1/2

    cup water

  • 2

    tablespoons brown sugar

  • 1/2

    teaspoon dry mustard

  • 1/4

    teaspoon sweet paprika

  • 1/4

    cup lemon juice

  • 1/4

    cup cider vinegar

  • 1

    tablespoon Worcestershire sauce

  • chopped parsley (optional)

Directions

1 Rub the meat well with the crushed garlic, using one clove for each side. 2 In a 5 quart or larger pressure cooker, brown roast well on all sides over medium-high heat. If it begins to smoke, reduce heat to prevent burning. Remove roast and set aside. 3 Add oil and onion and cook until softened. 4 Add beef broth, tomato paste, water, brown sugar, dry mustard, paprika, lemon juice, cider vinegar and Worcestershire sauce. 5 Scrape bottom of cooker to remove any remaining bits of meat left over from browning. Stir well until all ingredients have dissolved and contents are boiling. 6 Return roast to pressure cooker and turn to coat with sauce. 7 Close lid and bring pressure cooker to high pressure over medium-high heat. Once full pressure is reached, reduce heat enough to maintain pressure. 8 Cook for 1 hour. 9 Remove from heat and use the Natural Release Method, leaving pot off of heat until pressure is subsided. 10 Remove meat from pot and slice the meat and arrange on a serving platter, spooning some of the sauce over and sprinkling with parsley. Read more: http://www.food.com/recipe/pot-roast-pressure-cooker-188055#ixzz1kEHUuR00

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