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Ingredients
4 to 5 Pound chuck roast
Salt & pepper to taste
3 Tablespoons vegetable oil
1 Cup water
1/2 Cup red wine vinegar
1/2 Cup dry red wine
OR
Beef stock
1/2 Cup brown sugar
1/2 Teaspoon ground cloves
1 Teaspoon salt
2 Bay leaves
4 Carrots, chopped
2 Celery ribs, chopped
2 Onions, chopped
4 Garlic cloves, minced
1 Cup gingersnap cookies, finely crushed
Instructions
Trim excess fat from roast and pat dry with paper towel. Rub with salt and pepper to taste. Place oil in pressure cooker and brown the roast on all sides using the brown function or using an old-fashioned cooker without the lid.
In small bowl, combine water, vinegar, wine, sugar, cloves, salt, and bay leaves.
When roast is browned, place the chopped vegetables and gingersnaps around the meat and pour the vinegar mixture over all.
Cover cooker, raise pressure to high and cook for 80 minutes. Release pressure using natural pressure release, about 30 minutes. When the pressure drops, remove the cover; remove the meat to a platter and cover with foil. Remove bay leaves. Pour sauce and cooked vegetables into a blender or food processor and process until smooth. Serve with the sliced beef.