Quick Barbecued Pot Roast Recipe
This quick barbecued pork roast is a beef pot roast prepared in the pressure pan. Flavored with mustard and barbecue sauce along with a dash of liquid smoke, the quick barbecued pot roast can be served with rice for a filling and delicious meal.
Ingredients
| 4 pounds beef chuck or rump pot roast | ||
| Catsup | 1 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Wine vinegar | 1/4 Cup (16 tbs) | |
| Barbecue sauce | 2 Tablespoon | |
| Prepared mustard | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| 1 teaspoon liquid smoke, if desired | ||
| Worcestershire sauce | 1 Teaspoon | |
| Bay leaves | 2 | |
| Pepper | 1 Dash | |
Directions
Trim excess fat from meat and fry the fat lightly in pressure pan.
Brown meat slowly on all sides in the hot fat.
Allow 10 to 20 minutes for browning.
Slip rack under meat.
Combine the remaining ingredients and pour over beef.
Cook at 15 pounds pressure 45 minutes.
Let pressure go down normally.
If you wish, skim excess fat from sauce.
Brown meat slowly on all sides in the hot fat.
Allow 10 to 20 minutes for browning.
Slip rack under meat.
Combine the remaining ingredients and pour over beef.
Cook at 15 pounds pressure 45 minutes.
Let pressure go down normally.
If you wish, skim excess fat from sauce.
Chef
