Recipe: Texas Barbecue Pot Roast
- 1/2 Cup catsup
- 1/2 Cup apricot preserves
- 1/4 Cup dark brown sugar
- 1/4 Cup white vinegar
- 1/2 Cup teriyaki or soy sauce
- 1 Teaspoon crushed dry red pepper
- 1 Teaspoon dry mustard
- 1/4 Teaspoon pepper
- 4 1/2 Pound eye of round — bottom round
- boneless chuck — roast or pork loin — roast, up to 4
- 1 1/2 Cups water for beef
- 2 cups water for pork
- 1 Large 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-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.
- Puree onions in a blende r or food processor and add to reduced barbecue sauce. Serve sauce with sliced roast.
Number of servings (yield): 8
Meal type: dinner
Culinary tradition: USA (Traditional)