🫙 From the Spice Rack
Texas Barbecue Pot Roast
1/2 Cup catsup 1/2 Cup apricot preserves 1/4 Cup dark brown sugar 1/4 Cup white vinegar 1/2 Cup teriyaki or soy sauce 1 Teaspoon crushed dry red pepper 1 Teaspoon dry mustard 1/4 T...
maineasy
Ingredients8 items
Ingredients
- 1/2Cupcatsup
- 1/2Cupapricot preserves
- 1/4Cupdark brown sugar
- 1/4Cupwhite vinegar
- 1/2Cupteriyaki or soy sauce
- 1Teaspooncrushed dry red pepper
- 1Teaspoondry mustard
- 1/4Teaspoonpepper
Directions
- 1
1/2 Cup catsup 1/2 Cup apricot preserves 1/4 Cup dark brown sugar 1/4 Cup white vinegar 1/2 Cup teriyaki or soy sauce 1 Teaspoon crushed dry
- 2
Place roast and barbecue sauce in a large plastic bag, or glass dish
- 3
Refrigerate overnight
- 4
Place water and cooking rack in a 6-quart Presto pressure cooker
- 5
Cover rack with half of the sliced onions
- 6
Remove roast from sauce (reserve sauce)
- 7
Put roast on onions and cover with remaining onions
- 8
Close pressure cooker cover securely