Texas Barbecue Pot Roast
Submitted by delraysmom
Tender beef chuck marinated overnight in a sweet-tangy sauce with apricot preserves, teriyaki, and red pepper flakes, then pressure cooked on a bed of onions until fall-apart tender. Big Texas flavor, minimal hands-on time.
YIELD
8 servingsPREP
8 hrsCOOK
54 minREADY
9 hrsThis is the kind of pot roast that makes the whole house smell like a Sunday worth showing up for.
A homemade barbecue sauce built on apricot preserves, teriyaki, brown sugar, and crushed red pepper wraps around a big ol’ beef chuck roast overnight. Come cooking time, your pressure cooker does the heavy lifting while those onions melt down into something silky.
The real magic? Those softened onions get pureed right into the reduced sauce, giving you a rich, glossy finish that clings to every slice.
Pro Tips
- Don’t skip the overnight marinade. That long soak lets the sweet-tangy sauce penetrate deep into the meat fibers. Plan ahead and your future self will thank you.
- Let pressure drop naturally. Resist the urge to quick-release. A natural pressure drop keeps the beef from seizing up and drying out.
- Reduce the sauce until it coats a spoon. Simmering it down by half concentrates all that flavor into a thick, glossy drizzle that makes this roast sing.
- Save the cooking liquid. It’s loaded with beefy goodness and makes an incredible base for soup or gravy later in the week.
Ingredients
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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