Texas Barbecue Pot Roast
Yield
8 servingsPrep
8 hrsCook
54 minReady
9 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup | ketchup |
|
| ½ | cup | apricot preserves (jam) |
*
|
| ¼ | cup | brown sugar, dark |
*
|
| ¼ | cup | white vinegar |
|
| ½ | cup | teriyaki sauce |
|
| 1 | teaspoon |
red pepper flakes
dried, crushed |
|
| 1 | teaspoon | dry mustard |
|
| ¼ | teaspoon | black pepper |
|
| 4 ½ | pound |
beef chuck roast
boneless |
|
| 1 ½ | cups | water |
|
| 1 | large |
onions
sliced |
|
Directions
Prepare barbecue sauce by mixing together ketchup, preserves, brown sugar, vinegar, teriyaki, red pepper, mustard, and pepper.
Place roast and barbecue sauce in a large plastic bag, or glass dish.
Refrigerate overnight.
Place water and cooking rack in a 6-quart Presto pressure cooker.
Cover rack with half of the sliced onions.
Remove roast from sauce (reserve sauce).
Put roast on onions and cover with remaining onions.
Close pressure cooker cover securely.
Place pressure regulator on vent pipe.
Cook at 15 pounds pressure, with regulator rocking slowly, for the following doneness: 8 to 10 minutes per pound for rare; 10 to 12 minutes per pound for medium; at least 12 to 15 minutes per pound for well-done meat.
Cook pork 15 minutes per pound until well done.
Let pressure drop of its own accord.
Meanwhile, place reserved barbecue sauce in a saucepan and simmer, until reduced by about one-half, stirring occasionally.
Remove roast and keep warm.
Discard cooking water or use for making soup.
Purée onions in a blender or food processor and add to reduced barbecue sauce.
Serve sauce with sliced roast.
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