Pot Roast - Pressure Cooker
"I was looking for a Pot Roast recipe for my pressure cooker. I found a number of them, but the one that came in my instruction manual looked the best! Some recipes I read called for bottom or rump roast, but a number of other recipes stated that these cuts were too dry or tough. A cut from the chuck (or a cross rib roast) a thought to be more tender. I made this with a 4 pound roast and cooked right at 1 hour. I put in red potatoes for the last 20 minutes and carrots for the last 5. I think I would do 1 hour for a 3 lb roast and 1 hour and 15 for a 4 lb roast next time...."
INGREDIENTS
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1 (3 -4 lb) boneless chuck roast
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2 garlic cloves, crushed
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1 tablespoon oil
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1 small onion, peeled and chopped
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1/2 cup beef broth (I'll substitute chicken broth)
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1 (4 ounce) can tomato paste
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1/2 cup water
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2 tablespoons brown sugar
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1/2 teaspoon dry mustard
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1/4 teaspoon sweet paprika
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1/4 cup lemon juice
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1/4 cup cider vinegar
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1 tablespoon Worcestershire sauce
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chopped parsley (optional)
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