Pressure Cooker Spice-Braised Pot Roast Recipe

Name: Pressure Cooker Spice-Braised Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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 145u00b0.
2
Discard bay leaf. If desired, skim fat and thicken cooking juices. Serve pot roast with noodles and juices.
3
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.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Pressure Cooker Spice-Braised Pot Roast 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.

Pressure Cooker Spice-Braised Pot Roast

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