This pressure cooker based take on pot roast adopts savor and aromatic German flavors.
This recipe would work without a pressure cooker. Instead braise 6-8 hours in a slow cooker or Dutch oven.
Ingredients
- 3 lb beef roast (chuck, rump, bottom round or eye round)
- 1 large onion, diced
- 1 large shallot, diced
- 4 cloves garlic, crushed and minced
- 2 carrot, diced
- 2 ribs celery, diced
- 6-12 radishes, cleaned, destemmed and halved
- 1″ ginger root, peeled and minced (about 1½ tbsp)
- 3 sprigs fresh thyme
- 3 bay leaves
- 1 tablespoon prepared horseradish
- 1¼ cup beef broth
- ½ cup red wine vinegar
- ½ cup dry red wine
- ¼ cup brandy
- 2 tablespoon brown sugar
- 1 tablespoon molasses
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon yellow mustard powder
- ½ teaspoon cinnamon
- ½ teaspoon grated nutmeg
- ½ teaspoon ground mace
- ½ teaspoon ground allspice
- ¼ teaspoon ground clove
Instructions
Sear, set aside
Deglaze cooker with root vegetables. Add garlic and ginger when onions begin to turn translucent. 1 minute, add vinegar, wine and brandy.
Whisk spices into broth, add.
Return meat
55 minutes on high, 10 minute natural release.
Thicken broth with a roux of ⅓ cup flour and ⅓ cup cold water.
Serve over egg noodles or spatzle.