Cider and Molasses Pot Roast - Pressure Cooker
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
8
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.
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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.
RECIPE SUBMITTED BY
Mrs Goodall
United States