Texas Barbecue Pot Roast Recipe

Name: Texas Barbecue Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup ketchup; 1/2 cup apricot preserves (jam); 1/4 cup brown sugar, dark; 1/4 cup white vinegar; 1/2 cup teriyaki sauce; 1 teaspoon red pepper flakes dried, crushed; 1 teaspoon dry mustard; 1/4 teaspoon black pepper; 4 1/2 pound beef chuck roast boneless; 1 1/2 cups water; 1 large onions sliced

Servings: persons

1/2 cup ketchup
1/2 cup apricot preserves (jam)
1/4 cup brown sugar, dark
1/4 cup white vinegar
1/2 cup teriyaki sauce
1 teaspoon red pepper flakes dried, crushed
1 teaspoon dry mustard
1/4 teaspoon black pepper
4 1/2 pound beef chuck roast boneless
1 1/2 cups water
1 large onions sliced

1
Prepare barbecue sauce by mixing together ketchup, preserves, brown sugar, vinegar, teriyaki, red pepper, mustard, and pepper.
2
Place roast and barbecue sauce in a large plastic bag, or glass dish.
3
Refrigerate overnight.
4
Place water and cooking rack in a 6-quart Presto pressure cooker.
5
Cover rack with half of the sliced onions.
6
Remove roast from sauce (reserve sauce).
7
Put roast on onions and cover with remaining onions.
8
Close pressure cooker cover securely.
9
Place pressure regulator on vent pipe.
10
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.
11
Cook pork 15 minutes per pound until well done.
12
Let pressure drop of its own accord.
13
Meanwhile, place reserved barbecue sauce in a saucepan and simmer, until reduced by about one-half, stirring occasionally.
14
Remove roast and keep warm.
15
Discard cooking water or use for making soup.
16
Puree onions in a blender or food processor and add to reduced barbecue sauce.
17
Serve sauce with sliced roast.

1372

kcal

Calories

Fat

Carbs

133

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 11 ingredients. The key ingredients include: 1/2 cup ketchup, 1/2 cup apricot preserves (jam), 1/4 cup brown sugar, dark, 1/4 cup white vinegar, and more.

Yes, Texas Barbecue 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.

Texas Barbecue Pot Roast

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