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Texas Barbecue Pot Roast

MyCookbook Recipe Database
MyCookbook Member: cmoore
Recipe Category: Pork
Recipe Preparation Level: moderate
    1/2 cup catsup
    1/2 cup apricot preserves
    1/4 cup dark brown sugar
    1/4 cup white vinegar
    1/2 cup teriyaki sauce
    OR 1/2 cup soy sauce
    1 tsp crushed dry red pepper
    1 tsp dry mustard
    1/4 tsp pepper
    4 pounds eye of round, bottom round, boneless
    chuck roast or pork loin roast
    (4 to 4-1/2 pounds)
    1-1/2 cups water for beef
    OR 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 pressue 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; 10-12 minutes per pound for medium; at least 12-15 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 barbeque 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 8-10 servings.

    354 cal
    17g fat
    28g prot
    22g carb
    1g fiber
    90mg chol
    1056mg sodium

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