Apple Cider Pepper Pot Roast (Pressure Cooker Recipe)
Description
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.
Ingredients
•
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
•
1/4 cup olive oil, divided
•
kosher salt to taste
•
ground black pepper
•
1/4 cup sweet red wine
•
1 cup beef broth
•
1/3 cup apple cider
•
6 sprigs fresh thyme
•
4 fresh bay leaves
Directions
1
Place onion, celery, baby carrots, mushrooms, and garlic in a food processor; pulse to coarsely chop.
2
Coat roast generously with 2 tablespoons olive oil; season both sides with salt and black pepper.
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.
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.
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.