Recipes

Barbecued Pot Roast
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 to second red ring
over medium-high heat. Adjust heat to stabilize
pressure at second red ring. Cook for 1 hour.
8. Remove from heat and use Natural Release
Method, see page 10.
9. Slice the meat and arrange on a serving
platter, spooning some of the sauce over and
sprinkling with parsley.
Makes 6 to 8 servings
Approximate Nutritional Analysis Per Serving:
310 calories / 34g protein / 10g carbohydrates / 15g fat
1g dietary fiber / 111mg cholesterol / 326mg sodium
1 3-4 pound
boneless chuck
roast
2 cloves garlic,
crushed
1 tablespoon oil
1 small onion, peeled
and chopped
1
/2 cup beef broth
1 can (4 ounce)
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)
55
Best served with our Garlic Mashed
Potatoes on page 28.
This recipe would take over 3 hours
in the oven!
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