4-Way Beef Roast

4-Way Beef Roast

1 Review
From: Diabetic Living Magazine

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

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 (4 pound) boneless beef chuck roast
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • ½ teaspoon salt
  • 1 tablespoon canola oil
  • ¾ cup reduced-sodium beef broth

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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 information

  • Serving size: 1/12 recipe
  • Per serving: 216 calories; 8 g fat(2 g sat); 0 g fiber; 1 g carbohydrates; 34 g protein; 20 mcg folate; 67 mg cholesterol; 0 g sugars; 283 IU vitamin A; 0 mg vitamin C; 31 mg calcium; 3 mg iron; 210 mg sodium; 540 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 4½ lean meat

Reviews 1

February 24, 2018
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By: LoraCountry Garcia
Si se deja macerar la carne en la salsa en que se cuece, coge un sabor increíble. Recomendadísima!
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