By Mrs Goodall on September 29, 2006
"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."
Serving Size: 1 (518 g)
Servings Per Recipe: 8
"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."
"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."
"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!"