This versatile pressure-cooked beef roast can be eaten immediately or used to create beef tacos, barbecue beef sandwiches, or beef and noodles. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Trim fat from meat. Cut meat into eight equal pieces. In a small bowl, combine cumin, paprika, garlic powder, pepper, and salt. Sprinkle mixture evenly over meat pieces; rub in with your fingers. In a 6-quart pressure cooker, heat oil over medium-high heat. Brown meat pieces, half at a time, in hot oil, turning to brown on all sides. Remove meat from cooker; set aside. Drain fat from cooker. Cool slightly.

  • Add stock to the cooker. Add the cooking rack to the cooker. Place meat pieces on the rack. Lock lid in place. Bring to pressure over high heat; immediately reduce heat to stabilize and maintain pressure. Cook for 25 minutes. Remove from heat; set aside to depressurize cooker.

  • Transfer meat to a serving platter. If making Beef & Noodles (see associated recipes), reserve cooking liquid. Slice meat or cut into chunks to serve.


Tip: Use the leftover roast beef to make Shredded Beef Tacos, Barbecue Beef Sandwiches or Beef & Noodles (see associated recipes).

To store meat: Divide meat among airtight containers. Cover; seal. Refrigerate for up to 3 days or freeze for up to 3 months. If frozen, thaw overnight in the refrigerator before using.

Nutrition Facts

216 calories; 7.6 g total fat; 2.4 g saturated fat; 67 mg cholesterol; 210 mg sodium. 540 mg potassium; 0.9 g carbohydrates; 0.5 g fiber; 33.7 g protein; 283 IU vitamin a iu; 20 mcg folate; 31 mg calcium; 3 mg iron; 36 mg magnesium;

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Si se deja macerar la carne en la salsa en que se cuece coge un sabor increíble. Recomendadísima! Read More