* Exported from MasterCook * Texas Barbecue Pot Roast Recipe By : Presto Serving Size : 8 Preparation Time :0:00 Categories : Pressure Cooking To Post Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c Catsup 1/2 c Apricot preserves 1/4 c Dark brown sugar 1/4 c White vinegar 1/2 c Teriyaki or soy sauce 1 ts Crushed dry red pepper 1 ts Dry mustard 1/4 ts Pepper 4 1/2 lb Eye of round -- up to 4 lb, - bottom round, - boneless chuck roast or - pork loin roast 1 1/2 c Water for beef -OR- 2 c Water for pork 1 lg Onion -- sliced Prepare barbecue sauce by mixing together catsup, 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 qt 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 lb pressure, with regulator rocking slowly, for the following doneness: 8 to 10 minutes per lb for rare; 10 to 12 minutes per lb for medium; at least 12 to 15 minutes per lb for well-done meat. Cook pork 15 minutes per lb 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. Puree onions in a blender or food processor and add to reduced barbecue sauce. Serve sauce with sliced roast. Makes 8 to 10 servings. Menu Suggestonn: Barbecue pot roast, butternut squash, cole slaw, jalapeno corn bread, texas pecan cake. Posted To Fabfood September 1998 Busted With 2.0 by - - - - - - - - - - - - - - - - - -