Recipe by Mrs Goodall
This recipe comes from a little pressure cooker cookbook by Joanna White. I love the idea of the cider and molasses! This recipe does have to marinate 24 hours. I recommend chuck roast over bottom round or rump roast which can be dry. If your p.c. didn't come with a trivet, improvise with a small steamer rack or other object that will raise the roast off of the bottom of the pot and not restrict steam flow. If a 6 lb roast is too much, you can 1/2 the recipe and adjust the cooking time. A 3 lb roast will cook in 35 - 45 minutes.
Top Review by Chef Tweaker
This was my first attempt at cooking with the pressure cooker. I'm happy to say that it turned out great. My roast was only 1.5 pounds so I looked up times online and cooked it for 35 min. I didn't have enough time to fully marinate so I browned the meat first, then added the other ingredients and marinated it for a few hours. I only added one onion and several carrots. The carrots were overcooked however.
- 2 cups apple cider
- 2 tablespoons light molasses
- 2 teaspoons salt
- 8 allspice berries
- 1⁄2 teaspoon black peppercorns
- 2 garlic cloves, minced
- 1⁄2 teaspoon ground ginger
- 6 lbs beef, chuck roast
- 4 large onions, quartered
- 4 stalks celery, coarsely chopped
- 1⁄4 cup butter
- 3 tablespoons cornstarch or 3 tablespoons arrowroot
- 3 tablespoons water
Directions See How It's Made
- Mix apple cider, molasses, salt, allspice, peppercorns, garlic and ginger together.
- Place beef, onions and celery in a large dish and pour apple cider mixture over meat and vegetables.
- Cover, refrigerate and marinate for 24 hours.
- Remove meat from marinade and wipe dry.
- Heat butter in a skillet over medium-high heat and brown pot roast very well on all sides.
- Place the pressure cooker trivet in the cooder and place meat on top.
- Pour in marinade and vegetable and bring to a boil.
- Seal cooker, bring up to high pressure, reduce heat to stablize pressure and cook for 45 minutes to 1 hour.
- Remove cooker from heat and relase pressure.
- Strain out meat and vegetable, reserving juices.
- Return strained juices to cooker and bring to a boil.
- Mix arrowroot or cornstarch with water and add to heated juices, stirring until thickened.
- Taste and adjust seasonings.
- Serve slice meat with thickened juices.