Pressure Cooked Peppery Pot Roast with Mean Gene’s Fireball Glaze and BBQ Sauce
This pressure cooked pot roast is a real time-saver that is packed full of rich, savory flavors. The combined flavors make this old favorite soar to new heights. You get a spicy, peppery finish topped off with the sweet tanginess of barbecue sauce. This is the meal to seal the deal on a new era of pot roast.
Submitted By: Jenn S.
Prep Time: 15-20 minutes Cooking Time: 45-55 minutes
3 to 4 pounds of Sirloin Tip Roast, Rump Roast, cut of choice
1/2 large white onion, thickly sliced
1/2 cup red bell pepper, sliced in strips
4 medium potatoes, make a cut in each potato in the middle of the potato halfway through it
2 cups of peeled baby carrots
2 tbsp chopped garlic
2 tbsp Hickory or Mesquite smoke flavor
2 tbsp Worcestershire sauce
1/2 cup of Mean Gene’s Fireball Glaze and BBQ Sauce
Use a two (2) gallon pressure cooker and have dinner ready in about an hour
- Add Worcestershire sauce and liquid smoke into the pressure cooker with about 3 cups of water.
- Cut a few deep slices into the top of the roast. – Just a few, enough to stuff the garlic.
- Stuff the slices on the top of the roast with the chopped garlic.
- Lightly coat the roast in the Fireball Glaze and BBQ Sauce and place in cooker with water level no more than halfway up the roast.
- Secure the lid and allow the roast to cook for 30 minutes and remove from heat. Let the cooker cool down and wait for the pressure to be released.
- After the pressure is released open the lid.
- Add in the potatoes, carrots, onions, and peppers. Make sure water level is no higher than allotted marks on pressure cooker. Roast should NOT be completely submerged.
- Secure the lid and place the cooker back on high for an additional 20 to 25 minutes.
- Remove from heat, allow pressure to come down, then open and ENJOY.