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Pressure Cooker Sweet & Sticky Beef Pot Roast

With a sweet and tangy cola-based sauce, this brisket is tasty when sliced and served in burger buns topped with your favourite coleslaw. It’s also great served with steamed rice and broccoli, and a garnish of green onions and sesame seeds.

MAKES 6 Servings - PREP TIME 10 min - COOK TIME 1 hr 30 min - TOTAL TIME 1 hr 40 min



  • 1 tbsp (15 mL) sweet paprika

  •  1 tsp (5 mL) EACH salt and fresh ground pepper

  •  3 lb (1.5 kg) Van Osch Beef Brisket, Flat Portion (Pot Roast)

  •  2 tbsp (30 mL) vegetable oil, divided (approx.)

  •  1 onion, finely chopped

  •  4 cloves garlic, minced

  •  1 cup (250 mL) EACH cola and ketchup

  •  ¼ cup (60 mL) packed brown sugar

  •  2 tbsp (30 mL) EACH Worcestershire sauce, balsamic vinegar, and soy sauce

Preheat electric pressure cooker on the sear/sauté function.

Combine paprika, salt, and pepper in a small bowl. Pat beef dry with paper towel; if beef is too large to lay flat in pot, cut into 2 equal pieces. Season all over with spice mixture.

Heat 1 tbsp (15 mL) oil in pressure cooker pot. Brown beef, one piece at a time if necessary, turning and adding more oil as needed, until browned all over. Transfer to a plate.

Add onion and garlic to pot. Cook, stirring constantly, for 2 to 3 minutes or until starting to soften.

Meanwhile, combine cola, ketchup, sugar, Worcestershire sauce, vinegar, and soy sauce in a medium bowl. Return beef to the pot with any accumulated juices; pour in cola mixture.

Seal the electric pressure cooker lid and make sure the vent is closed. Set the pressure to HIGH and time for 60 minutes.

When the timer beeps, let pressure release naturally for 10 minutes. Quick release any remaining pressure.

Transfer beef to a cutting board, cover with foil and let rest for 15 minutes. Skim fat from sauce; discard.

Meanwhile, set electric pressure cooker on the sear/sauté function; bring sauce to a boil. Boil, stirring occasionally, for about 15 minutes or until thickened to the consistency of a thin barbecue sauce.

Carve beef across the grain into thin slices and serve with sauce.

Cooking Tip

Add 1 tsp (5 mL) sriracha or sambal oelek in step 5 to give the sauce a touch of heat.

For the original recipe, click here.


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