Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

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

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 15, 2008

      55

      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

      55

      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)

    Advertisement

    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
    29%
    Total Fat 17.8 g
    27%
    Saturated Fat 7.7 g
    38%
    Cholesterol 213.1 mg
    71%
    Sodium 837.3 mg
    34%
    Total Carbohydrate 14.9 g
    4%
    Dietary Fiber 1.4 g
    5%
    Sugars 6.3 g
    25%
    Protein 76.1 g
    152%

    The following items or measurements are not included:

    allspice berries

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites