Ingredients:
- 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
Directions:
- 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 reserve cooking liquid. Slice meat or cut into chunks to serve.
Nutrition
Per serving: 216 calories; 8 g fat (2 g sat); 0 g fiber; 1 g carbohydrates; 34 g protein
Original Recipe –>> http://www.eatingwell.com/recipe/259591/4-way-beef-roast/
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