Ingredients
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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
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1 (3 -4 lb) boneless chuck roast
Instructions
- Rub the meat well with the crushed garlic, using one clove for each side.
- 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.
- Add oil and onion and cook until softened.
- Add beef broth, tomato paste, water, brown sugar, dry mustard, paprika, lemon juice, cider vinegar and Worcestershire sauce.
- 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.
- Return roast to pressure cooker and turn to coat with sauce.
- Close lid and bring pressure cooker to high pressure over medium-high heat. Once full pressure is reached, reduce heat enough to maintain pressure.
- Cook for 1 hour.
- Remove from heat and use the Natural Release Method, leaving pot off of heat until pressure is subsided.
- Remove meat from pot and slice the meat and arrange on a serving platter, spooning some of the sauce over and sprinkling with parsley.