1 (4 to 4 1/2 lb.) eye round, bottom round, boneless chuck roast or pork loin roast
1/2 c. catsup
1/2 c. apricot preserves
1/4 c. firmly packed dark brown sugar
1/4 c. white vinegar
1/2 c. teriyaki or soy sauce
1 tsp. crushed dry red peppers
1 tsp. dry mustard
1/4 tsp. pepper
1 lg. onion, sliced
1 1/2 c. water for beef or 2 c. water for pork

Ingredients listed are for use in a 6-quart Presto pressure cooker. For use in a 4-quart Presto pressure cooker, use a 3 pound roast and cut remaining ingredients in half.

Prepare barbecue sauce by mixing together catsup, preserves, brown sugar, vinegar, teriyaki sauce, red peppers, mustard and pepper. Place roast and barbecue sauce in a large plastic bag, or glass dish. Refrigerate overnight.

Place water and cooking rack in 6-quart pressure cooker. Remove roast from sauce (reserve sauce). Cover rack with half of the sliced onions. Put roast on onions and cover with remaining onions. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Heat pressure cooker over high heat until pressure regulator begins to rock. Adjust heat to maintain a slow steady rocking motion.

Cook beef at 15 pounds pressure for the following doneness; 8 to 10 minutes per pound for rare; 10 to 12 minutes for medium; at least 12 to 15 minutes per pound for well-done meat.

Cook pork 15 minutes per pound for well done. Meanwhile, place reserved barbecue sauce in a saucepan and simmer, until reduced by about half, stirring occasionally. Let pressure drop of its own record. Remove roast and keep warm. Discard cooking water or use for making soup. Puree onions in a blender or food processor and add to reduced barbecue sauce. Serve sauce with sliced roast. Makes 8 servings.