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Pressure Cooker Spice-Braised Pot Roast

Herbs and spices give the beef an excellent flavor. I often serve this roast over noodles or with mashed potatoes, using the juices as a gravy. —Loren Martin, Big Cabin, Oklahoma
  • Total Time
    Prep: 15 min. Cook: 50 min. + releasing
  • Makes
    8 servings

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

Directions

  • 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°.
  • Discard bay leaf. If desired, skim fat and thicken cooking juices. Serve pot roast with noodles and juices. Freeze option: Place pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.
Nutrition Facts
1 serving: 272 calories, 14g fat (5g saturated fat), 92mg cholesterol, 320mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

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Reviews

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Average Rating:
  • lvarner
    Nov 22, 2020

    My husband and I made this today, and it was delicious! I added some chopped celery and chopped carrots for some added flavor and texture, and we served it over noodles. My husband said that we will definitely be making this again.

  • Wannakatana
    Aug 30, 2020

    Very good. I think maybe I put too much red pepper flakes, spicy! :-) Little too much liquid however.