Ingredients:
- 1 tbsp. vegetable oil
- 4 Ibs boneless rump roast or trimmed chuck
- 1 1/2 cups chopped onions
- 1 1/2 cupS chopped celery
- 1 1/2 cups prepared barbecue sauce
- 2 Bay leaves
- Tabasco to taste
- 2 tbsp. brown sugar
- 1 can (12 0z) beer
- 1 1/2 tsp. chili powder
Directions:
- Heat 1 tbsp of vegetable oil in the pressure cooker, using the BROWN setting. Add the
roast and evenly brown all sides. Add onions and celery and cook for 1 minute.
- Take out the roast. Add barbecue sauce, beer, and chili powder and mix well. Place the
roast back in the pressure cooker.
- Cover and lock lid. Turn the regulator knob to pressure and select HIGH cooking mode to
cook for 60 minutes.
- Release pressure by using the quick-release method. When the pressure has dropped,
unlock and remove the lid.
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