Pressure Cooker Spice-Braised Pot Roast

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  Total Time

  
  

  
  Prep: 15 min. Cook: 50 min. + releasing

  
  
  
  



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  Makes

  
  
  

  
  8 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

Directions

• 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 145°.


• Discard bay leaf. If desired, skim fat and thicken cooking juices. Serve pot roast with noodles and juices. Freeze option: 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.

Nutrition Facts

1 serving: 272 calories, 14g fat (5g saturated fat), 92mg cholesterol, 320mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

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