Ingredients
1 boneless beef chuck roast (2-1/2 pounds), halved1 can (14-1/2 ounces) diced tomatoes, undrained1 medium onion, chopped1/2 cup water1/4 cup white vinegar3 tablespoons tomato puree1 tablespoon poppy seeds1 bay leaf2-1/4 teaspoons sugar2 teaspoons Dijon mustard2 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon ground ginger1/2 teaspoon dried rosemary, crushed1/2 teaspoon lemon juice1/4 teaspoon ground cumin1/4 teaspoon ground turmeric1/4 teaspoon crushed red pepper flakes1/8 teaspoon ground clovesHot cooked egg noodles
Preparation
Place roast in a 6-qt. electric pressure cooker. Mix all remaining ingredients except noodles; pour over roast. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally. A thermometer inserted in beef should read at least 145°.
Discard bay leaf. If desired, skim fat and thicken cooking juices. Serve pot roast with noodles and juices.
