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Texas Barbecue Pot Roast















Trans-fat Free


½ cup ketchup
½ cup apricot preserves (jam)
¼ cup brown sugar, dark
¼ cup white vinegar
½ cup teriyaki sauce
1 teaspoon red pepper flakes
dried, crushed
1 teaspoon dry mustard
¼ teaspoon black pepper
4 ½ pound beef chuck roast
1 ½ cups water
1 large onions


Prepare barbecue sauce by mixing together ketchup, preserves, brown sugar, vinegar, teriyaki, red pepper, mustard, and pepper.

Place roast and barbecue sauce in a large plastic bag, or glass dish.

Refrigerate overnight.

Place water and cooking rack in a 6-quart Presto 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 pressure cooker cover securely.

Place pressure regulator on vent pipe.

Cook at 15 pounds pressure, with regulator rocking slowly, for the following doneness: 8 to 10 minutes per pound for rare; 10 to 12 minutes per pound for medium; at least 12 to 15 minutes per pound for well-done meat.

Cook pork 15 minutes per pound until well done.

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.

Discard cooking water or use for making soup.

Purée onions in a blender or food processor and add to reduced barbecue sauce.

Serve sauce with sliced roast.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 719g (25.4 oz)
Amount per Serving
Calories 162355% of calories from fat
 % Daily Value *
Total Fat 99g 152%
Saturated Fat 39g 195%
Trans Fat 0g
Cholesterol 403mg 134%
Sodium 1975mg 82%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 314g
Vitamin A 8% Vitamin C 13%
Calcium 12% Iron 77%
* based on a 2,000 calorie diet How is this calculated?


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