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Pot Roast - Pressure Cooker Recipe

   
 

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     Pot Roast - Pressure Cooker

Category   Entrees - Maindishes
Sub Category   None
Servings   6-8
Preptime   1 hr. 15 minutes

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
1/2 cup beef broth
1 (4 ounce) can tomato paste 1/2 cup water
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 lemon juice
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
chopped parsley (optional)

Instructions
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.


Originally Submitted
3/31/2012





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