Cider And Molasses Pot Roast - Pressure Cooker - cooking recipe

Ingredients

2 cups apple cider
2 tablespoons light molasses
2 teaspoons salt
8 allspice berries
1/2 teaspoon black peppercorns
2 garlic cloves, minced
1/2 teaspoon ground ginger
6 lbs beef, chuck roast
4 large onions, quartered
4 stalks celery, coarsely chopped
1/4 cup butter
3 tablespoons cornstarch or 3 tablespoons arrowroot
3 tablespoons water

Preparation

Mix apple cider, molasses, salt, allspice, peppercorns, garlic and ginger together.
Place beef, onions and celery in a large dish and pour apple cider mixture over meat and vegetables.
Cover, refrigerate and marinate for 24 hours.
Remove meat from marinade and wipe dry.
Heat butter in a skillet over medium-high heat and brown pot roast very well on all sides.
Place the pressure cooker trivet in the cooder and place meat on top.
Pour in marinade and vegetable and bring to a boil.
Seal cooker, bring up to high pressure, reduce heat to stablize pressure and cook for 45 minutes to 1 hour.
Remove cooker from heat and relase pressure.
Strain out meat and vegetable, reserving juices.
Return strained juices to cooker and bring to a boil.
Mix arrowroot or cornstarch with water and add to heated juices, stirring until thickened.
Taste and adjust seasonings.
Serve slice meat with thickened juices.