Pressure Cooker Spice-Braised Pot Roast

  Dinner

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.

Pressure Cooker Spice-Braised Pot Roast

Average Rating: 5

TOTAL TIME: Prep: 15 min. Cook: 50 min. + releasing
YIELD: 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

Instructions

  • 1. 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. 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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