Cider And Molasses Pot Roast Pressure Cooker Food

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CIDER AND MOLASSES POT ROAST - PRESSURE COOKER



Cider and Molasses Pot Roast - Pressure Cooker image

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.

Provided by Mrs Goodall

Categories     Roast Beef

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 2407.5, Fat 247.3, SaturatedFat 104, Cholesterol 352.4, Sodium 750.4, Carbohydrate 14.7, Fiber 1.7, Sugar 6.3, Protein 29.1

APPLE CIDER PEPPER POT ROAST (PRESSURE COOKER RECIPE)



Apple Cider Pepper Pot Roast (Pressure Cooker Recipe) image

Beef lovingly saturated with spices, fresh thyme, and bay leaves is pressurized in a delightful hearty gravy made up of fresh veggies, apple cider and wine. Absolutely delicious!

Provided by awakenedone

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 1h16m

Yield 8

Number Of Ingredients 14

1 large red onion, quartered
4 stalks celery, cut into large chunks
8 baby carrots
4 ounces mushrooms, halved, or more to taste
6 cloves garlic
1 (2 1/2 pound) beef chuck pot roast
¼ cup olive oil, divided
kosher salt to taste
ground black pepper
¼ cup sweet red wine
1 cup beef broth
⅓ cup apple cider
6 sprigs fresh thyme
4 fresh bay leaves

Steps:

  • Place onion, celery, baby carrots, mushrooms, and garlic in a food processor; pulse to coarsely chop.
  • Coat roast generously with 2 tablespoons olive oil; season both sides with salt and black pepper.
  • Heat remaining 2 tablespoons olive oil in a pressure cooker over medium heat. Cook roast until browned, 2 to 3 minutes per side. Transfer roast to a large plate.
  • Place chopped vegetable mixture in the pressure cooker; cook and stir until slightly softened, about 2 minutes. Stir in wine and cook until flavors combine, about 1 minute. Pour in broth and apple cider. Stir in thyme and bay leaves into sauce. Place roast back in the cooker; spoon sauce to cover roast as much as possible.
  • Cover and cook at high pressure according to manufacturer's instructions, 50 to 60 minutes. Remove from heat and allow pressure to release naturally according to manufacturer's instructions.

Nutrition Facts : Calories 299.8 calories, Carbohydrate 5.4 g, Cholesterol 64.6 mg, Fat 22 g, Fiber 1 g, Protein 18.2 g, SaturatedFat 7 g, Sodium 208.7 mg, Sugar 2.6 g

PRESSURE-COOKER MELT-IN-YOUR-MOUTH CHUCK ROAST



Pressure-Cooker Melt-in-Your-Mouth Chuck Roast image

My husband and I like well-seasoned foods, so this pressure cooker roast is terrific. You'll also love how flavorful and tender this comforting recipe turns out. -Bette McCumber, Schenectady, New York

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 16

1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
1/2 cup beef broth
1/2 cup ketchup
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
4 teaspoons prepared mustard
3 garlic cloves, minced
1 tablespoon soy sauce
2 teaspoons pepper
1/4 teaspoon crushed red pepper flakes
1 large onion, halved and sliced
1 medium green pepper, halved and sliced
1 celery rib, chopped
1 boneless beef chuck roast (2 to 3 pounds)
3 tablespoons cornstarch
1/4 cup cold water

Steps:

  • In a bowl, mix first 10 ingredients. Place onion, green pepper and celery in a 6-qt. electric pressure cooker; place roast over top. Pour tomato mixture over roast. Lock lid; adjust to pressure-cook on high for 35 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. , Remove roast and strain cooking juices, reserving vegetables; keep roast and vegetables warm. Skim fat from juices. Return juices to the pressure cooker. Select saute setting and adjust for low heat; bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Cook and stir until sauce is thickened, 1-2 minutes. , Serve roast and vegetables with gravy.

Nutrition Facts : Calories 365 calories, Fat 15g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 792mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 2g fiber), Protein 31g protein.

EASY PRESSURE COOKER POT ROAST



Easy Pressure Cooker Pot Roast image

VERY tender and delicious. Using the pressure cooker saves SO much time that this recipe can be used on a weekday and still you can manage to eat dinner at a decent hour.

Provided by ccsoccerbmxmom

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 1h20m

Yield 8

Number Of Ingredients 10

2 tablespoons vegetable oil
1 (3 pound) boneless beef chuck roast, trimmed
ground black pepper to taste
1 pinch seasoned salt, or to taste
1 pinch onion powder, or to taste
1 (14.5 ounce) can beef broth
1 ½ tablespoons Worcestershire sauce
1 large onion, cut into 4 wedges
4 carrots, peeled and cut into bite-size pieces
4 large potatoes, peeled and cut into bite-size pieces

Steps:

  • Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
  • Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
  • Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.

Nutrition Facts : Calories 450.2 calories, Carbohydrate 38.3 g, Cholesterol 77.5 mg, Fat 21.8 g, Fiber 5.4 g, Protein 25.1 g, SaturatedFat 7.8 g, Sodium 310.6 mg, Sugar 4.3 g

POT ROAST - PRESSURE COOKER



Pot Roast - Pressure Cooker image

I was looking for a Pot Roast recipe for my pressure cooker. I found a number of them, but the one that came in my instruction manual looked the best! Some recipes I read called for bottom or rump roast, but a number of other recipes stated that these cuts were too dry or tough. A cut from the chuck (or a cross rib roast) a thought to be more tender. I made this with a 4 pound roast and cooked right at 1 hour. I put in red potatoes for the last 20 minutes and carrots for the last 5. I think I would do 1 hour for a 3 lb roast and 1 hour and 15 for a 4 lb roast next time.

Provided by Mrs Goodall

Categories     Roast Beef

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 (3 -4 lb) boneless chuck roast
2 garlic cloves, crushed
1 tablespoon oil
1 small onion, peeled and chopped
1/2 cup beef broth (I'll substitute chicken broth)
1 (4 ounce) can tomato paste
1/2 cup water
2 tablespoons brown sugar
1/2 teaspoon dry mustard
1/4 teaspoon sweet paprika
1/4 cup lemon juice
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
chopped parsley (optional)

Steps:

  • Rub the meat well with the crushed garlic, using one clove for each side.
  • In a 5 quart or larger pressure cooker, brown roast well on all sides over medium-high heat. If it begins to smoke, reduce heat to prevent burning. Remove roast and set aside.
  • Add oil and onion and cook until softened.
  • Add beef broth, tomato paste, water, brown sugar, dry mustard, paprika, lemon juice, cider vinegar and Worcestershire sauce.
  • Scrape bottom of cooker to remove any remaining bits of meat left over from browning. Stir well until all ingredients have dissolved and contents are boiling.
  • Return roast to pressure cooker and turn to coat with sauce.
  • Close lid and bring pressure cooker to high pressure over medium-high heat. Once full pressure is reached, reduce heat enough to maintain pressure.
  • Cook for 1 hour.
  • Remove from heat and use the Natural Release Method, leaving pot off of heat until pressure is subsided.
  • Remove meat from pot and slice the meat and arrange on a serving platter, spooning some of the sauce over and sprinkling with parsley.

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