Pot Roast - Pressure Cooker

By Walt

I was looking for a Pot Roast recipe for my pressure cooker. I found a number of them, but the one that came in my instruction manual looked the best! Some recipes I read called for bottom or rump roast, but a number of other recipes stated that these cuts were too dry or tough. A cut from the chuck (or a cross rib roast) a thought to be more tender. I made this with a 4 pound roast and cooked right at 1 hour. I put in red potatoes for the last 20 minutes and carrots for the last 5. I think I would do 1 hour for a 3 lb roast and 1 hour and 15 for a 4 lb roast next time.

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)

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.