Apple Cider Pepper Pot Roast (Pressure Cooker Recipe)

Apple Cider Pepper Pot Roast (Pressure Cooker Recipe)

Beef pot roast is pressure-cooked with fresh vegetables and herbs in a hearty apple cider-red wine gravy in this quick one-dish meal.

Preparation Time
15 mins
Cooking Time
1 hr 1 mins
Total Time
1 hr 16 mins
Calories
300 Calories

Recipe Instructions

Step 1
Place onion, celery, baby carrots, mushrooms, and garlic in a food processor; pulse to coarsely chop.
Step 2
Coat roast generously with 2 tablespoons olive oil; season both sides with salt and black pepper.
Step 3
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.
Step 4
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.
Step 5
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.

Ingredients

  • 1 cup beef broth
  • 6 cloves garlic
  • kosher salt to taste
  • 6 sprigs fresh thyme
  • ground black pepper
  • 1 large red onion, quartered
  • 8 baby carrots
  • 4 stalks celery, cut into large chunks
  • 4 ounces mushrooms, halved, or more to taste
  • 1 (2 1/2 pound) beef chuck pot roast
  • 4 fresh bay leaves
  • 0.25 cup olive oil, divided
  • 0.33333334326744 cup apple cider
  • 0.25 cup sweet red wine

Categories

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