Pot Roast (pressure cooker)

By Jan_C

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)

Details

Servings 6

Preparation

Step 1

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