Pressure Cooker Spice-Braised Pot Roast

• 1 boneless beef chuck roast (2-1/2 pounds), halved
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 medium onion, chopped
• 1/2 cup water
• 1/4 cup white vinegar
• 3 tablespoons tomato puree
• 1 tablespoon poppy seeds
• 1 bay leaf
• 2-1/4 teaspoons sugar
• 2 teaspoons Dijon mustard
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon lemon juice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon ground cloves
• Hot cooked egg noodles

1. 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 145u0b0.
2. Discard bay leaf. If desired, skim fat and thicken cooking juices. Serve pot roast with noodles and juices.
3. Place pot roast in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.

chuck roast, tomatoes, onion, water, white vinegar, tomato puree, poppy seeds, bay leaf, sugar, mustard, garlic, salt, ground ginger, rosemary, lemon juice, ground cumin, ground turmeric, red pepper, ground cloves, egg noodles

Taken from www.tasteofhome.com/recipes/pressure-cooker-spice-braised-pot-roast/ (may not work)