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Apple Cider Pepper Pot Roast (Pressure Cooker Recipe)
Apple Cider Pepper Pot Roast (Pressure Cooker Recipe)
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Prep Time:
15 minutes
Cook Time:
61 minutes
Total Time:
76 minutes
Tender beef pot roast cooked in a savory apple cider-red wine gravy with fresh veggies. One-pot wonder!
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
  • 0.25 cup olive oil, divided
  • kosher salt to taste
  • ground black pepper
  • 0.25 cup sweet red wine
  • 1 cup beef broth
  • 0.33333334326744 cup apple cider
  • 6 sprigs fresh thyme
  • 4 fresh bay leaves
Instructions:
  • Combine onion, celery, baby carrots, mushrooms, and garlic in a food processor and pulse until coarsely chopped.
  • Rub the roast all over with a generous amount of 2 tablespoons of olive oil, then season both sides with salt and black pepper.
  • In a pressure cooker over medium heat, sizzle the remaining 2 tablespoons of olive oil. Cook the roast until beautifully browned, about 2 to 3 minutes on each side. Transfer the roast to a spacious plate.
  • Add chopped vegetables to the pressure cooker and sauté until slightly softened for about 2 minutes. Deglaze with wine and cook until flavors meld for about 1 minute. Add broth and apple cider. Stir in thyme and bay leaves. Return the roast to the cooker and cover with sauce.
  • Pressure cook for 50 to 60 minutes following the manufacturer's instructions. Let it sit until the pressure releases naturally as per the manufacturer's guidelines.

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