BAR-B-Q BEEF
1 tablespoon vegetable oil
4 pounds boneless, rump roast or trimmed chuck
1 1/2 cups sliced onion
1 1/2 cups finely chopped celery
1 1/2 cups prepared barbecue sauce
2 bay leaves
Dash of Tabasco sauce
2 tablespoons brown sugar
1 (12 ounce) can beer
1 1/2 teaspoons chili powder
Heat oil in the uncovered pressure cooker. Add the roast and evenly brown all sides.
Add onion and celery and cook for 1 minute. Take out the roast. Put in the barbecue sauce, bay leaves, Tabasco, brown sugar, beer and chili powder. Mix well. Place the roast back in the pressure cooker.
Cover and set to high pressure. Cook for 60 minutes. Release the pressure using the quick-release method. When the pressure has dropped, unlock and remove cover.
Makes 6 to 8 servings
Source: Cook's Essentials instruction booklet
1 tablespoon vegetable oil
4 pounds boneless, rump roast or trimmed chuck
1 1/2 cups sliced onion
1 1/2 cups finely chopped celery
1 1/2 cups prepared barbecue sauce
2 bay leaves
Dash of Tabasco sauce
2 tablespoons brown sugar
1 (12 ounce) can beer
1 1/2 teaspoons chili powder
Heat oil in the uncovered pressure cooker. Add the roast and evenly brown all sides.
Add onion and celery and cook for 1 minute. Take out the roast. Put in the barbecue sauce, bay leaves, Tabasco, brown sugar, beer and chili powder. Mix well. Place the roast back in the pressure cooker.
Cover and set to high pressure. Cook for 60 minutes. Release the pressure using the quick-release method. When the pressure has dropped, unlock and remove cover.
Makes 6 to 8 servings
Source: Cook's Essentials instruction booklet
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