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

Diabetic Living Magazine
Source: 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.

Nutrition Facts

215.8 calories; protein 33.7g 67% DV; carbohydrates 0.9g; exchange other carbs; dietary fiber 0.5g 2% DV; sugars 0.2g; fat 7.6g 12% DV; saturated fat 2.4g 12% DV; cholesterol 66.5mg 22% DV; vitamin a iu 282.8IU 6% DV; vitamin c 0.5mg 1% DV; folate 20.2mcg 5% DV; calcium 31.3mg 3% DV; iron 3.1mg 17% DV; magnesium 36.4mg 13% DV; potassium 540.1mg 15% DV; sodium 210.4mg 8% DV.

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