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.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 6

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

Directions

Step 1

Season the beef chuck roast on all sides with salt and black pepper.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Return the seared roast to the pressure cooker. Add the carrots, parsnips, thyme sprigs, and bay leaf around the roast.

Step 6

Secure the lid on the pressure cooker and set it to cook on high pressure for 60 minutes.

Step 7

Once cooking time is complete, allow the pressure to release naturally for 15 minutes, then carefully turn the valve to release any remaining pressure.

Step 8

Remove the lid and transfer the roast and vegetables to a serving platter. Discard the thyme sprigs and bay leaf.

Step 9

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.

Step 10

Slice the pot roast against the grain and serve with the vegetables, drizzled with the sauce.

Nutrition Facts

Serving size	(2847.2g)

Amount per serving	% Daily Value*
Calories	4452.0

Total Fat 302.9g	0%
Saturated Fat 113.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 1020.6mg	0%
Sodium 4500.1mg	0%
Total Carbohydrate 189.7g	0%
Dietary Fiber 30.1g	0%
Total Sugars 103.2g
Protein 257.8g	0%

Vitamin D 0IU	0%
Calcium 544.5mg	0%
Iron 43.4mg	0%
Potassium 7107.3mg	0%

*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.

Source of Calories

Fat: 60.4%

Protein: 22.8%

Carbs: 16.8%