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Barbecued Pot Roast

1 (3-4 pound) boneless chuck roast
2 cloves garlic, crushed
1 tablespoon oil
1 small onion, peeled and chopped
1/2 cup beef broth
1 (4 ounce) can tomato paste
1/2 cup water
2 tablespoons brown sugar
1/2 teaspoon dry mustard
1/4 teaspoon sweet paprika
1/4 cup lemon juice
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
Chopped parsley (optional)Rub the meat well with 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 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 to second red ring (high pressure) over medium-high heat. Adjust heat to stabilize pressure at second red ring. Cook for 1 hour.Remove from heat and release pressure per manufacturer`s instructions.`Slice the meat and arrange on a serving platter, spooning some of the sauce over and sprinkling with parsley.Serves 6 to 8.

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