(3 -4 lb) boneless chuck roast
2 garlic cloves, crushed
Carrots, cleaned and scraped
1small onion, peeled and chopped
1⁄2cup beef broth
1(4 ounce) can tomato paste
2tablespoons brown sugar
1⁄2teaspoon dry mustard
1⁄4teaspoon sweet paprika
1⁄4cup lemon juice
1⁄4cup cider vinegar
1tablespoon Worcestershire sauce
Rub the meat well with the crushed garlic, using one clove for each side.
In a 5 quart or larger pressure cooker, brown roast well on all sides over medium-high heat. If it begins to smoke, reduce heat to prevent burning. Remove roast and set aside.
Add oil, carrots, potatoes and onion and cook until softened.
Add beef broth, tomato paste, water, brown sugar, dry mustard, paprika, lemon juice, cider vinegar and Worcestershire sauce.
Scrape bottom of cooker to remove any remaining bits of meat left over from browning. Stir well until all ingredients have dissolved and contents are boiling.
Return roast to pressure cooker and turn to coat with sauce.
Close lid and bring pressure cooker to high pressure over medium-high heat. Once full pressure is reached, reduce heat enough to maintain pressure.
Cook for 1 hour.
Remove from heat and use the Natural Release Method, leaving pot off of heat until pressure is subsided.
Remove meat from pot and slice the meat and arrange on a serving platter, spooning the sauce over and sprinkling with parsley.