Name: Pressure Cooker Spice-Braised Pot Roast
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1 boneless beef chuck roast (2-1/2 pounds), halved -; 1 can (14-1/2 ounces) diced tomatoes, undrained -; 1 medium onion, chopped -; 1/2 cup water -; 1/4 cup white vinegar -; 3 tablespoons tomato puree -; 1 tablespoon poppy seeds -; 1 bay leaf -; 2-1/4 teaspoons sugar -; 2 teaspoons Dijon mustard -; 2 garlic cloves, minced -; 1/2 teaspoon salt -; 1/2 teaspoon ground ginger -; 1/2 teaspoon dried rosemary, crushed -; 1/2 teaspoon lemon juice -; 1/4 teaspoon ground cumin -; 1/4 teaspoon ground turmeric -; 1/4 teaspoon crushed red pepper flakes -; 1/8 teaspoon ground cloves -; Hot cooked egg noodles -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pressure Cooker Spice-Braised Pot Roast

1. 1 boneless beef chuck roast (2-1/2 pounds), halved -

2. 1 can (14-1/2 ounces) diced tomatoes, undrained -

3. 1 medium onion, chopped -

4. 1/2 cup water -

5. 1/4 cup white vinegar -

6. 3 tablespoons tomato puree -

7. 1 tablespoon poppy seeds -

8. 1 bay leaf -

9. 2-1/4 teaspoons sugar -

10. 2 teaspoons Dijon mustard -

11. 2 garlic cloves, minced -

12. 1/2 teaspoon salt -

13. 1/2 teaspoon ground ginger -

14. 1/2 teaspoon dried rosemary, crushed -

15. 1/2 teaspoon lemon juice -

16. 1/4 teaspoon ground cumin -

17. 1/4 teaspoon ground turmeric -

18. 1/4 teaspoon crushed red pepper flakes -

19. 1/8 teaspoon ground cloves -

20. Hot cooked egg noodles -

How to cook deliciously - Pressure Cooker Spice-Braised Pot Roast

1. Stage

Place roast in a 6-qt. electric pressure cooker. Mix all remaining ingredients except noodles; pour over roast. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally. A thermometer inserted in beef should read at least 145°.

2. Stage

Discard bay leaf. If desired, skim fat and thicken cooking juices. Serve pot roast with noodles and juices.