PRESSURE-COOKER POT ROAST WITH ASIAN BLACK BEAN SAUCE

Pressure-Cooker Pot Roast with Asian Black Bean Sauce image

I love stir-fry with black bean sauce. This recipe takes that same delicious flavor and combines it with fork-tender pot roast. -Judy Lawson, Chelsea, Michigan

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

1 boneless beef chuck roast (3 to 4 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 cup reduced-sodium beef broth
1 medium onion, cut into 1-inch pieces
1/2 pound sliced fresh mushrooms
8 ounces fresh snow peas, trimmed
3/4 cup Asian black bean sauce
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked rice
4 green onions, sliced

Steps:

Halve roast; sprinkle with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown 1 roast half on all sides. Remove; repeat with remaining beef and 1-1/2 teaspoons oil., Add broth to pressure cooker. Cook 2 minutes, stirring to loosen browned bits from pan. Press cancel. Return all to pressure cooker; add onion., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel. , Remove roast; keep warm. Add mushrooms, snow peas and black bean sauce to pressure cooker. Select saute setting and adjust for low heat. Cook and stir until vegetables are tender; 6-8 minutes., In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast, hot cooked rice and green onions.

Nutrition Facts : Calories 286 calories, Fat 14g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 635mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges