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