barbecued pot roast
Barbecued Pot Roast 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 (4 ounce) can tomato paste
Ingredients
- 1(3-4 pound) boneless chuck roast
- 2clovegarlic, crushed
- 1tablespoonoil
- 1small onion, peeled and chopped
- 1/2cupbeef broth
- 1(4 ounce) can tomato paste
- 1/2cupwater
- 2tablespoonbrown sugar
Directions
- 1
Barbecued Pot Roast 1 (3-4 pound) boneless chuck roast 2 cloves garlic, crushed 1 tablespoon oil 1 small onion, peeled and chopped 1/2 cup b
- 2
In a 5-quart or larger pressure cooker, brown roast well on all sides over medium-high heat
- 3
If it begins to smoke, reduce heat to prevent burning
- 4
Remove roast and set aside
- 5
Add oil and onion and cook until softened
- 6
Add beef broth, tomato paste, water, brown sugar, dry mustard, paprika, lemon juice, cider vinegar and Worcestershire sauce
- 7
Scrape bottom of cooker to remove any remaining bits of meat left over from browning
- 8
Stir well until all ingredients have dissolved and contents are boiling