Texas Barbecue Pot Roast
- 1/2 cup ketchup
- 1/2 cup apricot preserves
- 1/4 cup packed dark brown sugar
- 1/4 cup vinegar
- 1/2 cup teriyaki or soy sauce
- 1 teaspoon crushed red pepper
- 1 teaspoon dry mustard
- 1/4 teaspoon black pepper
- 3 to 4 pound bottom round or boneless chuck roast
- 1 1/2 cups water
- 1 large onion, sliced
Mix ketchup, preserves, brown sugar, vinegar, teriyaki, red pepper, mustard, and pepper in a bowl. Place roast and barbecue sauce in a large plastic bag or glass dish. Refrigerate overnight.
Place water and cooking rack (or basket) in a Presto® 6- or 8-quart Pressure Cooker. Cover rack with half of the sliced onions. Remove roast from sauce (reserve sauce). Put roast on onions and cover with remaining onions. Close cover securely. Place pressure regulator on vent pipe. COOK 45 TO 55 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Meanwhile, place reserved barbecue sauce in a saucepan and simmer, until reduced by about one-half, stirring occasionally. Remove roast and keep warm. Remove onions to blender or food processor and purée. Add to barbecue sauce. Serve sauce with sliced roast.
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