• 1 tbsp. vegetable oil
  • 4 Ibs boneless rump roast or trimmed chuck
  • 1 1/2 cups chopped onions
  • 1 1/2 cupS chopped celery
  • 1 1/2 cups prepared barbecue sauce
  • 2 Bay leaves
  • Tabasco to taste
  • 2 tbsp. brown sugar
  • 1 can (12 0z) beer
  • 1 1/2 tsp. chili powder


  1. Heat 1 tbsp of vegetable oil in the pressure cooker, using the BROWN setting. Add the
    roast and evenly brown all sides. Add onions and celery and cook for 1 minute.
  2. Take out the roast. Add barbecue sauce, beer, and chili powder and mix well. Place the
    roast back in the pressure cooker.
  3. Cover and lock lid. Turn the regulator knob to pressure and select HIGH cooking mode to
    cook for 60 minutes.
  4. Release pressure by using the quick-release method. When the pressure has dropped,
    unlock and remove the lid.

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