Cider and Molasses Pot Roast Pressure Cooker
Embrace the cozy flavors of fall with this Cider and Molasses Pot Roast, perfectly prepared in a pressure cooker for a tender, flavor-packed meal in a fraction of the time. This recipe combines the rich, deep sweetness of molasses with the tangy brightness of apple cider, creating a luscious, savory sauce that infuses every bite of the melt-in-your-mouth beef chuck roast. Nestled with hearty carrots, parsnips, and aromatic spices like fresh thyme and bay leaf, this one-pot dish is a comforting dinner idea that’s both elegant and easy to prepare. Perfect for weeknight meals or special gatherings, this pressure cooker pot roast delivers hearty, soul-warming flavors in just over an hour. Serve it with its own velvety sauce for the ultimate homestyle dinner experience! Keywords: cider and molasses pot roast, pressure cooker pot roast, fall comfort food, easy pot roast recipe.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, sliced
- 4 cloves Garlic, minced
- 1.5 cups Apple cider
- 1 cup Beef broth
- 2 tablespoons Molasses
- 1 tablespoon Tomato paste
- 1 tablespoon Worcestershire sauce
- 4 medium Carrots, peeled and cut into large chunks
- 3 medium Parsnips, peeled and cut into large chunks
- 4 pieces Fresh thyme, sprigs
- 1 leaf Bay leaf
Instructions
Season the beef chuck roast on all sides with salt and black pepper.
Set the pressure cooker to the sauté setting and heat the olive oil. Sear the roast on all sides until browned, about 4 minutes per side. Remove the roast and set it aside.
In the same pot, add the sliced onion and sauté until softened, about 3 minutes. Stir in the minced garlic and sauté for another 30 seconds until fragrant.
Deglaze the pot by pouring in the apple cider, scraping up any browned bits with a wooden spoon. Add the beef broth, molasses, tomato paste, and Worcestershire sauce. Stir well to combine.
Return the seared roast to the pressure cooker. Add the carrots, parsnips, thyme sprigs, and bay leaf around the roast.
Secure the lid on the pressure cooker and set it to cook on high pressure for 60 minutes.
Once cooking time is complete, allow the pressure to release naturally for 15 minutes, then carefully turn the valve to release any remaining pressure.
Remove the lid and transfer the roast and vegetables to a serving platter. Discard the thyme sprigs and bay leaf.
If desired, skim excess fat from the cooking liquid and reduce it using the sauté function for 5-10 minutes to thicken it into a sauce.
Slice the pot roast against the grain and serve with the vegetables, drizzled with the sauce.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 689 mg | 30% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 18.1 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1212 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
