Pot Roast - Pressure Cooker

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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)

Recipe

• 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.