![]() ![]() Serve roast with roasted potatoes and carrots, along with sauce from the meat.If using Crock Pot, Cook roast and all ingredients on High for 3-4 hours or Low for 8-9 hours.After cooking, let pressure drop naturally before opening and serving. Pressure-Cooker Sauerbraten - Pressure-Cooker Sauerbraten - Recipe View - SocialNetworking. For Instant Pot, set at High Pressure for 45 minutes. After 40 minutes of rocking, turn off heat and let pressure drop of its own accord. Heat until Pressure Regulator begins rocking slowly. If using Pressure Cooker or Instant Pot: Close and lock Pressure Cooker.If using Dutch Oven: place lid over Dutch Oven, and roast in 250F oven for 6-6 1/2 hours until meat literally falls apart when you lift it from the Dutch Oven.To the pot, add sliced onions, garlic and brown sugar dissolved in the vinegar or wine, water and bay leaves.Heat Dutch oven or pressure cooker/InstantPot pot (if using one of these), pour in the cooking oil and brown the roast on all sides. Combine cinnamon, nutmeg, ginger, salt and pepper.So don’t be afraid of the Pressure Cooker! Or the cinnamon! Both are SOOO worth it for this Swedish Pot Roast! Enjoy! If you have one, please let me know what you think! I imagine it would be perfect for this recipe! If not, either of the other two are not only acceptable, but fantastic! (Although I’d give the Dutch Oven the edge.) I’d love to try an Instant Pot. That being said, if you have a Pressure Cooker, that’s the way to go. It was great! So this time, I used my Dutch Oven, searing both sides, then assembling it it that same pan, and placed it in a 250F oven for 6 or 6 1/2 hours. I didn’t sear it, though, just rubbed the spices and poured over the sliced onions and liquids. Same recipe, same ingredients, same amounts. So I guess everyone’s Mom made Swedish Pot Roast in a Pressure Cooker?Īnyway, here’s the part I hate: I don’t even have a pressure cooker. I Googled “Swedish Pot Roast”, and found several recipes. ![]() (!?) No one knew where I could find this recipe. I’m guessing this may not even be Swedish. I asked my Dad, I asked my sisters, I asked my friends, I asked my Swedish friends – they had no idea what I was talking about. Did I mention they are delicious? Anyway, I looked long and hard for a Swedish Pot Roast. You will not believe the beautiful flavors these spices add to the beef. Wait….did you read that right? What? Cinnamon, Nutmeg and Ginger? Those are cookie spices! Why yes, they are! But in my house, they are also Swedish Pot Roast Spices! Now, several years ago, I was trying to think of something new to cook for dinner when I fondly recalled the flavors of this ultra-tender, fall-apart-with-a-fork roast: a little wine vinegar, which sweetens up a bit with cooking, some beautifully carmellized onions, and the warmth of a bit of cinnamon, nutmeg, and ginger. Pressure Cooker Ingredients 1x2x3x 4 lb boneless chuck roast (bottom round is fine too) (optional marinade for 24 hours) Brine: cup water cup red wine vinegar cup dry white wine 1 onion diced 1 rib celery diced 1 carrot diced 4 Tbsp pickling spice (get one with juniper berries and bay leaves, cloves, allspice, etc. ![]()
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