Printable Area

Cider and Molasses Pot Roast - Pressure Cooker - New England

By Mrs Goodall on September 29, 2006

4 Reviews

Prep Time: 15 mins
Total Time: 1 hrs 30 mins
Servings: 8

About This Recipe

"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."

Ingredients

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

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.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (518 g)

Servings Per Recipe: 8

Amount Per Serving: %
Calories 542.5
Calories from Fat 160: 29%

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

Reviews

"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."

By Chef Tweaker on June 24, 2010 | 1121548
"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."

By Maeven6 on December 15, 2008 | 766589
"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!"

By Mikekey on May 18, 2008 | 635570
By Chef #671762 on December 03, 2007 | 527237