Apple Cider Pepper Pot Roast (Pressure Cooker Recipe)

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!

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

Ingredients

• 1 cup beef broth
• 6 cloves garlic
• ¼ cup olive oil, divided
• kosher salt to taste
• 6 sprigs fresh thyme
• ground black pepper
• ⅓ cup apple cider
• 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
• ¼ cup sweet red wine
• 4 fresh bay leaves

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.