Apple Cider Pepper Pot Roast (Pressure Cooker Recipe)
Recipe by awakenedone from allrecipes.com
Dinner 1 Hr. 16 Mins.
Ingredients
8
8 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 300
- Carbohydrate: 5g
- Fat: 22g
- Fiber: 1g
- Protein: 18g
- Sugar: 3g
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