Barbecue Pot Roast Recipe

Name: Barbecue Pot Roast Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 to 4 1/2 lb.) eye round, bottom round, boneless chuck roast or possibly pork loin roast; 1/2 c. catsup; 1/2 c. apricot preserves; 1/4 c. firmly packed dark brown sugar; 1/4 c. white vinegar; 1/2 c. teriyaki or possibly soy sauce; 1 teaspoon crushed dry red peppers; 1 teaspoon dry mustard; 1/4 teaspoon pepper; 1 lg. onion, sliced; 1 1/2 c. water for beef or possibly 2 c. water for pork

Servings: persons

1 (4 to 4 1/2 lb.) eye round, bottom round, boneless chuck roast or possibly pork loin roast
1/2 c. catsup
1/2 c. apricot preserves
1/4 c. firmly packed dark brown sugar
1/4 c. white vinegar
1/2 c. teriyaki or possibly soy sauce
1 teaspoon crushed dry red peppers
1 teaspoon dry mustard
1/4 teaspoon pepper
1 lg. onion, sliced
1 1/2 c. water for beef or possibly 2 c. water for pork

1
Ingredients listed are for use in a 6-qt Presto pressure cooker.
2
For use in a 4-qt Presto pressure cooker, use a 3 lb.
3
roast and cut remaining ingredients in half.
4
Prepare barbecue sauce by mixing together catsup, preserves, brown sugar, vinegar, teriyaki sauce, red peppers, mustard and pepper.
5
Place roast and barbecue sauce in a large plastic bag, or possibly glass dish.
6
Chill overnight.
7
Place water and cooking rack in 6-qt pressure cooker.
8
Remove roast from sauce (reserve sauce).
9
Cover rack with half of the sliced onions.
10
Put roast on onions and cover with remaining onions.
11
Close pressure cooker cover securely.
12
Place pressure regulator on vent pipe.
13
Heat pressure cooker over high heat till pressure regulator begins to rock.
14
Adjust heat to maintain a slow steady rocking motion.
15
Cook beef at 15 pounds pressure for the following doneness; 8 to 10 min per lb.
16
for rare; 10 to 12 min for medium; at least 12 to 15 min per lb.
17
for well-done meat.
18
Cook pork 15 min per lb.
19
for well done.
20
Meanwhile, place reserved barbecue sauce in a saucepan and simmer, till reduced by about half, stirring occasionally.
21
Let pressure drop of its own record.
22
Remove roast and keep hot.
23
Throw away cooking water or possibly use for making soup.
24
Puree onions in a blender or possibly food processor and add in to reduced barbecue sauce.
25
Serve sauce with sliced roast.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (4 to 4 1/2 lb.) eye round, bottom round, boneless chuck roast or possibly pork loin roast, 1/2 c. catsup, 1/2 c. apricot preserves, 1/4 c. firmly packed dark brown sugar, and more.

Yes, Barbecue Pot Roast Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!