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

  1. Add Worcestershire sauce and liquid smoke into the pressure cooker with about 3 cups of water.
  2. Cut a few deep slices into the top of the roast. – Just a few, enough to stuff the garlic.
  3. Stuff the slices on the top of the roast with the chopped garlic.
  4. 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.
  5. 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.
  6. After the pressure is released open the lid.
  7. 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.
  8. Secure the lid and place the cooker back on high for an additional 20 to 25 minutes.
  9. Remove from heat, allow pressure to come down, then open and ENJOY.