Barbecue Beef
1 tbsp. (15 ml) vegetable oil
3 lbs. (1.3 kg) boneless rump roast
1-1/2 cups (375 ml) onion, sliced
1-1/2 cups (375 ml) celery, finely diced
1-1/2 cups (375 ml) barbecue sauce
2 bay leaves
dash Tabasco sauce
2 tbsp. (30 ml) brown sugar
12 oz. (145 ml) beer
1-1/2 tsp. (8 ml) chili powder
• On the Brown Setting, heat oil in the Pressure Cooker. Add the roast and
evenly brown on all sides.
• Add onions and celery and cook for 1 minute. Remove the roast. Add
barbecue sauce, beer and chili power to the Removable Bowl. Mix well.
Place the roast back in the Removable Bowl.
• Cover and set on Low Pressure Setting and cook for 60 minutes.
• Release the pressure using the quick-release method. When the pressure
has dropped, remove Cover. Test the roast for tenderness with a fork. If
not tender, cover and cook under Low Pressure for another 15 minutes.
• Use Quick Pressure Release and let roast sit for at least 15 minutes.
• Cut thin slices against the grain. Serve with barbecue sauce.
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