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Recipes
Pressure Cooker Sweet and Sticky Beef Pot Roast

Pot Roast

Pressure Cooker Sweet and Sticky Beef Pot Roast

10 min prep

90 min cooking

Serves 6

Difficulty 1/5

With a sweet and tangy cola-based sauce, this brisket is tasty when sliced and served in burger buns topped with your favourite coleslaw. It’s also great served with steamed rice and broccoli, and a garnish of green onions and sesame seeds.

Ingredients

1 tbsp (15 mL) sweet paprika 1 tsp (5 mL) EACH salt and fresh ground pepper 3 lb (1.5 kg) Beef Brisket, Flat Portion (Pot Roast) 2 tbsp (30 mL) vegetable oil, divided (approx.) 1 onion, finely chopped 4 cloves garlic, minced 1 cup (250 mL) EACH cola and ketchup ¼ cup (60 mL) packed brown sugar 2 tbsp (30 mL) EACH Worcestershire sauce, balsamic vinegar and soy sauce

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Directions

1. Preheat electric pressure cooker on the sear/sauté function. 2. Combine paprika, salt and pepper in a small bowl. Pat beef dry with paper towel; if beef is too large to lay flat in pot, cut into 2 equal pieces. Season all over with spice mixture. 3. Heat 1 tbsp (15 mL) oil in pressure cooker pot. Brown beef, one piece at a time if necessary, turning and adding more oil as needed, until browned all over. Transfer to a plate. 4. Add onion and garlic to pot. Cook, stirring constantly, for 2 to 3 minutes or until starting to soften. 5. Meanwhile, combine cola, ketchup, sugar, Worcestershire sauce, vinegar and soy sauce in a medium bowl. Return beef to the pot with any accumulated juices; pour in cola mixture. 6. Seal the electric pressure cooker lid and make sure the vent is closed. Set the pressure to HIGH and time for 60 minutes. 7. When the timer beeps, let pressure release naturally for 10 minutes. Quick release any remaining pressure. 8. Transfer beef to a cutting board, cover with foil and let rest for 15 minutes. Skim fat from sauce; discard. 9. Meanwhile, set electric pressure cooker on the sear/sauté function; bring sauce to a boil. Boil, stirring occasionally, for about 15 minutes or until thickened to the consistency of a thin barbecue sauce. 10. Carve beef across the grain into thin slices and serve with sauce.

Tip

Add 1 tsp (5 mL) sriracha or sambal oelek in step 5 to give the sauce a touch of heat.

How to Cook It

Pot Roast

Cuts Used in This Recipe

Pressure Cooker Sweet and Sticky Beef Pot Roast

Brisket

Brisket (Whole, Flat and Point)

Brisket Pot Roast Boneless

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.