Pot Roast - Pressure Cooker

Recipe by Mrs Goodall
READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Rub the meat well with the crushed garlic, using one clove for each side.
  • 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.
  • Add oil and onion and cook until softened.
  • Add beef broth, tomato paste, water, brown sugar, dry mustard, paprika, lemon juice, cider vinegar and Worcestershire sauce.
  • 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.
  • Return roast to pressure cooker and turn to coat with sauce.
  • Close lid and bring pressure cooker to high pressure over medium-high heat. Once full pressure is reached, reduce heat enough to maintain pressure.
  • Cook for 1 hour.
  • Remove from heat and use the Natural Release Method, leaving pot off of heat until pressure is subsided.
  • Remove meat from pot and slice the meat and arrange on a serving platter, spooning some of the sauce over and sprinkling with parsley.