Pot Roast Pressure Cooker

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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.

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Steps

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Rub the meat well with the crushed garlic , using one clove for each side.

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In a 5 quart or larger pressure cooker , brown roast well on all sides over medium-high heat.

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If it begins to smoke , reduce heat to prevent burning.

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Remove roast and set aside.

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Add oil and onion and cook until softened.

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Add beef broth , tomato paste , water , brown sugar , dry mustard , paprika , lemon juice , cider vinegar and worcestershire sauce.

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Scrape bottom of cooker to remove any remaining bits of meat left over from browning.

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Stir well until all ingredients have dissolved and contents are boiling.

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Return roast to pressure cooker and turn to coat with sauce.

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Close lid and bring pressure cooker to high pressure over medium-high heat.

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Once full pressure is reached , reduce heat enough to maintain pressure.

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Cook for 1 hour.

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Remove from heat and use the natural release method , leaving pot off of heat until pressure is subsided.

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Remove meat from pot and slice the meat and arrange on a serving .

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Ingredients

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boneless chuck roast, garlic cloves, oil, onion, beef broth, tomato paste, water, brown sugar, dry mustard, sweet paprika, lemon juice, cider vinegar, worcestershire sauce, parsley