Savory Cider & Molasses Braised Beef Chuck Roast
This exquisite Savory Cider & Molasses Braised Beef Chuck Roast combines the sweet and tangy flavors of apple cider and molasses to create a tender and flavorful dish. Marinating the beef for 24 hours allows the spices and flavors to deeply penetrate the meat, ensuring each bite is infused with a rich, savory taste. Chuck roast is the perfect choice for this recipe due to its well-marbled texture that results in moist, juicy slices. The pressure cooker dramatically reduces cooking time while enhancing the flavors. Serve this dish with your favorite sides for a heartwarming meal that’s perfect for gatherings and special occasions.
N/A
Servings
400
Calories
13
Ingredients
Ingredients
apple cider
2 cups (none)
light molasses
2 tablespoons (none)
salt
2 teaspoons (none)
allspice berries
8 (none)
black peppercorns
1/2 teaspoon (none)
garlic cloves
2 (minced)
ground ginger
1/2 teaspoon (none)
beef chuck roast
6 lbs (none)
onions
4 large (quartered)
celery
4 stalks (coarsely chopped)
butter
1/4 cup (none)
cornstarch or arrowroot
3 tablespoons (none)
water
3 tablespoons (none)
Instructions
1
In a mixing bowl, whisk together the apple cider, molasses, salt, allspice berries, black peppercorns, minced garlic, and ground ginger until well combined.
2
In a large dish, place the beef chuck roast, quartered onions, and chopped celery. Pour the marinade over the meat and vegetables, ensuring everything is well coated.
3
Cover the dish with plastic wrap or a lid and refrigerate for 24 hours to allow flavors to meld.
4
After marinating, remove the beef from the marinade and pat dry with paper towels to ensure a good sear.
5
In a large skillet over medium-high heat, melt the butter. Add the beef and brown it thoroughly on all sides for about 5-7 minutes.
6
Set the pressure cooker trivet inside the pot and place the browned roast atop the trivet.
7
Pour the reserved marinade and vegetable mixture into the pot and bring to a gentle boil.
8
Secure the lid on the pressure cooker and bring it to high pressure. Once pressure is reached, reduce the heat to maintain pressure and cook for 45 to 60 minutes.
9
After cooking, remove the pressure cooker from heat and allow it to release pressure naturally.
10
Carefully strain out the meat and vegetables, reserving the liquid for the sauce.
11
Return the strained juices to the cooker and bring to a boil over medium heat.
12
In a small bowl, mix the cornstarch or arrowroot with water until smooth, then gradually whisk it into the boiling liquid until thickened.
13
Taste the sauce and adjust seasonings as desired.
14
Slice the beef and serve with the rich, thickened sauce drizzled on top, alongside your favorite sides.
Nutrition Information
20g
Fat
25g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Cider & Molasses Braised Beef Chuck Roast?
It is a tender beef dish marinated for 24 hours in apple cider, molasses, and spices, then pressure-cooked to perfection.
What cut of meat is used in this recipe?
This recipe uses a 6 lb beef chuck roast, which is ideal for braising due to its well-marbled texture.
How long should the beef marinate?
The beef should be refrigerated and marinated for 24 hours to allow the flavors to deeply penetrate the meat.
Why is apple cider used in the marinade?
Apple cider provides a sweet and tangy base that helps tenderize the meat and adds a unique depth of flavor.
What role does molasses play in this recipe?
Light molasses adds a rich, slightly sweet, and savory element that complements the acidity of the cider.
Do I need to sear the beef before pressure cooking?
Yes, browning the beef in butter for 5-7 minutes per side helps lock in juices and enhances the overall flavor.
How long does the roast cook in the pressure cooker?
The roast should be cooked under high pressure for 45 to 60 minutes.
How is the sauce thickened?
The sauce is thickened by whisking a slurry of cornstarch or arrowroot mixed with water into the boiling cooking liquid.
Can I use arrowroot instead of cornstarch?
Yes, the recipe allows for either 3 tablespoons of cornstarch or arrowroot to thicken the final sauce.
How many onions are needed for this recipe?
The recipe calls for 4 large onions, which should be quartered before marinating.
What spices are included in the marinade?
The marinade includes salt, 8 allspice berries, 1/2 teaspoon of black peppercorns, and 1/2 teaspoon of ground ginger.
How much garlic is required?
The recipe uses 2 minced garlic cloves.
What type of butter is used for browning?
The recipe specifies 1/4 cup of butter for browning the meat in a large skillet.
Do I keep the marinade vegetables for cooking?
Yes, the quartered onions and chopped celery are transferred to the pressure cooker along with the marinade.
Should the meat be dry before searing?
Yes, you should pat the beef dry with paper towels after removing it from the marinade to ensure a good sear.
How is the pressure released from the cooker?
The pressure should be allowed to release naturally after removing the cooker from the heat.
What are the calories per serving?
Each serving contains approximately 400 calories.
How much protein is in this dish?
There are 25 grams of protein per serving.
What is the fat content of the recipe?
The recipe contains 20 grams of fat per serving.
How many carbohydrates are in a serving?
There are 25 grams of carbohydrates per serving.
How many stalks of celery are used?
The recipe requires 4 stalks of celery, coarsely chopped.
Is this a slow-cooked dish?
While it is braised and uses a long marinade time, the pressure cooker makes the actual cooking process much faster than traditional slow cooking.
Can I serve this with side dishes?
Yes, it is recommended to serve the sliced beef and sauce alongside your favorite sides like mashed potatoes or roasted vegetables.
What should I do with the allspice berries and peppercorns?
The instructions mention straining the meat and vegetables; you should strain out the whole spices before serving the sauce.
Is this recipe suitable for gatherings?
Absolutely, its heartwarming nature and rich flavor make it perfect for special occasions and group meals.
How do I prepare the cornstarch slurry?
Mix 3 tablespoons of cornstarch with 3 tablespoons of water in a small bowl until smooth before adding it to the boiling liquid.
Does the recipe use whole or ground allspice?
The recipe specifically calls for 8 allspice berries, which are whole.
What type of molasses should I buy?
Light molasses is recommended for this specific flavor profile.
What is the total number of ingredients?
There are 13 total ingredients used in this recipe.
How is the final dish presented?
The beef is sliced and served with the rich, thickened sauce drizzled over the top.