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Ingredients
- 4 lb Beef pot roast chuck or possibly brisket
- 1 tsp Nutmeg
- 1 tsp Cinnamon
- 1/2 tsp Ginger
- 2 tsp Salt
- 1/8 tsp Pepper
- 4 x Bay leaves
- 2 Tbsp. Shortening
- 2 x Onions, sliced
- 1 x Clove garlic, diced
- 1/2 c. Brown sugar
- 1/2 c. Red wine or possibly
- Â Â Vinegar
- 1/2 c. Water
Directions
- Method: Combine nutmeg, cinnamon, ginger, salt and pepper and rub into meat. Heat cooker and add in shortening. Brown meat well on all sides. Add in onion, garlic, brown sugar dissolved in wine, water and bay leaves. Close cover securely. Place pressure regulator on vent pipe and cook 40 min with pressure regulator rocking slowly. Let pressure drop of its own accord.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1968g | |
| Calories 4920 | |
| Calories from Fat 2620 | 53% |
| Total Fat 291.22g | 364% |
| Saturated Fat 112.83g | 451% |
| Trans Fat 8.56g | |
| Cholesterol 1293mg | 431% |
| Sodium 5340mg | 223% |
| Potassium 3769mg | 108% |
| Total Carbs 132.89g | 35% |
| Dietary Fiber 4.9g | 16% |
| Sugars 116.01g | 77% |
| Protein 396.51g | 634% |
