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