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Pressure Cooker BBQ Beef

Kraft Memeber Recipe
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Makes: 5 pounds Total Time: 1 hr 45 min
Category: Dinner Entrees Sub Category: Beef Entrees

what you need
  • 5 lb. chuck roast (cut into stew size pieces) or 5 lb. stew meat
  • 3/4 cup salad oil
  • 2 cups minced onion
  • 4 1/2 tsp. paprika
  • 1 1/2 tsp. black pepper
  • 4 1/2 tsp. dry mustard
  • 1 cup + 2 Tbsp. ketchup
  • 3/4 cup cider vinegar
  • 4 cloves garlic, minced
  • 2 Tbsp. sugar
  • 6 Tbsp. Worcestershire sauce
make it
Brown stew meat in oil, drain and set aside. Place stew meat in pressure cooker and fill 2/3 of the way with water. Close pressure cooker and heat until the counter-weight starts to rattle. Cook for 15-20 minutes while the counter-weight rattles. Remove from heat and place the pressure cooker in sink. *DO NOT REMOVE THE COUNTER-WEIGHT* Run cold water over the pressure cooker and using a fork, gently push the weight to one side to release steam pressure. When pressure is released, open pressure cooker and drain the water.

In a separate pan, saute onion in oil until clear. Add the rest of the ingredients and simmer for 20 minutes, stirring occasionally.

Using a sturdy potato masher, mash the cooked beef in the pressure cooker until shredded. Add sauce, stir and heat through. Serve hot on sandwich buns.
My grandmother made this when I was little and it feeds an army. It keeps in the refrigerator for 3-4 days, or you can package it in freezer containers and freeze for up to 3 months. It never lasts that long in our house, though.

I prefer using stew meat to the chuck roast, as it is already cut up and, generally, stew meat has less fat and gristle than the chuck roast.

The initial prep time is a bit long, but if you use smaller freezer containers, you can reheat it in no time. The sauce is also excellent for ribs and chicken on the grill.
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