Perfect for filling buns on the 4th of July. Carry the entire cooker to the picnic to keep it warm.
1 3-pound beef English roast
1 cup water
½ cup red wine
½ cup ketchup
1 tablespoon red wine vinegar
2 teaspoons Worcestershire sauce
2 teaspoons mustard powder
2 tablespoons dried minced onion
1 teaspoon dried minced garlic
1 teaspoon cracked black pepper
1 tablespoon brown sugar
1 teaspoon chili powder
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
Pinch ground allspice
Pinch dried pepper flakes, crushed
No nutrition information available
Halve the roast and stack the halves in the pressure cooker. Mix together all the remaining ingredients and pour over the beef.
Lock the lid into place,set for 55 minutes on low pressure. Allow pressure to release naturally.
Use a slotted spoon to remove the beef from the slow cooker; pull it apart, discarding any fat or gristle. Taste the meat and sauce and adjust seasonings if necessary.
To thicken the sauce, return the pot to the pressure cooker to the heat on Brown. Skim any fat off the surface of the sauce and simmer uncovered while you pull apart the beef. Stir occasionally to prevent the sauce from burning.