Cut garlic in 4 length wise and with a knife, make incision to insert 8 slivers of garlic in the roast.
Cut julienne carrots. Slice onion into large pieces.
Heat oil in pressure cooker and brown all sides for about 3 minutes on each side or until browned.
Remove from pressure cooker and rub roast with barley soup mix. Return to pressure cooker and add other ingredients around roast.
Put lid and cook for 18 minutes for medium (15 for medium rare, 22 for well done).
Release pressure from cooker and remove roast (tent for 5-10 minutes).
Remove veggies and place in a serving dish and keep warm in oven at 150F until ready to serve.
Turn burner to medium high and allow stock left in cooker to reduce. 5 to 10 minutes.
While sauce is reducing, carve roast and place in serving dish. Pour sauce over roast and serve.
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|Serving Size: 1 Serving (1089g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 631 (45%)|
|Amt Per Serving||% DV|
|Total Fat 70.1g||93 %|
|Saturated Fat 18.9g||95 %|
|Monounsaturated Fat 35.4g|
|Polyunsanturated Fat 9.8g|
|Cholesterol 149.7mg||46 %|
|Sodium 317.5mg||11 %|
|Potassium 3967.3mg||104 %|
|Total Carbohydrate 134.5g||40 %|
|Dietary Fiber 17.6g||70 %|
|Sugars, other 116.9g|
|Protein 60.4g||86 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1403
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