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    You are in: Home / Recipes / Cider and Molasses Pot Roast - Pressure Cooker - New England Recipe
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    Cider and Molasses Pot Roast - Pressure Cooker - New England

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    15 mins

    1 hrs 15 mins

    Mrs Goodall's Note:

    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.

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    Units: US | Metric


    1. 1
      Mix apple cider, molasses, salt, allspice, peppercorns, garlic and ginger together.
    2. 2
      Place beef, onions and celery in a large dish and pour apple cider mixture over meat and vegetables.
    3. 3
      Cover, refrigerate and marinate for 24 hours.
    4. 4
      Remove meat from marinade and wipe dry.
    5. 5
      Heat butter in a skillet over medium-high heat and brown pot roast very well on all sides.
    6. 6
      Place the pressure cooker trivet in the cooder and place meat on top.
    7. 7
      Pour in marinade and vegetable and bring to a boil.
    8. 8
      Seal cooker, bring up to high pressure, reduce heat to stablize pressure and cook for 45 minutes to 1 hour.
    9. 9
      Remove cooker from heat and relase pressure.
    10. 10
      Strain out meat and vegetable, reserving juices.
    11. 11
      Return strained juices to cooker and bring to a boil.
    12. 12
      Mix arrowroot or cornstarch with water and add to heated juices, stirring until thickened.
    13. 13
      Taste and adjust seasonings.
    14. 14
      Serve slice meat with thickened juices.

    Ratings & Reviews:

    • on June 24, 2010


      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.

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    • on December 15, 2008


      Excellent recipe. I did not let it sit for 24 hours. The whole Idea of a pressure cooker to me is speed and I was in a pinch. I also didn't add the cornstarch but served the broth over potatoes as it was.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 18, 2008


      This is fantastic! The first beef roast I have made in my new "toy"! The beef turned out perfect, but the real star of this recipe is the gravy! Thanks for a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Cider and Molasses Pot Roast - Pressure Cooker - New England

    Serving Size: 1 (518 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 542.5
    Calories from Fat 160
    Total Fat 17.8 g
    Saturated Fat 7.7 g
    Cholesterol 213.1 mg
    Sodium 837.3 mg
    Total Carbohydrate 14.9 g
    Dietary Fiber 1.4 g
    Sugars 6.3 g
    Protein 76.1 g

    The following items or measurements are not included:

    allspice berries

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