German Sauerbraten

Ingredients

 * 4-5 Lb. Chuck Roast
 * salt And pepper to Taste
 * 3 Tbsp. 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 Tsp. Ground Cloves
 * 1 Tsp. salt
 * 2 bay leaves
 * 4 carrots, Chopped
 * 2 Ribs celery, Chopped
 * 2 onions, Chopped
 * 4 cloves garlic, Minced
 * 1 Cup Finely Crushed Gingersnap Cookies

Directions
Trim Excess Fat From Roast And Pat Dry With Paper Towel. Rub With SaltAnd pepper to Taste. Place oil in Pressure Cooker And Brown The RoastOn All Sides Using The Brown Function or Using an Old-Fashioned CookerWithout The Lid. When Roast is Browned, Place The Chopped VegetablesAnd Gingersnaps Around The Meat And Pour The vinegar Mixture Over All.

Cover Cooker, Raise Pressure to High And Cook For 80 Minutes. ReleasePressure Using Natural Pressure Release (just Let The Pressure CookerCool Down) - About 30 Minutes. When The Pressure Drops, Remove TheCover, Remove The Meat to a Platter And Cover With Foil. Remove BayLeaves. Pour Sauce And Cooked Vegetables Into a Blender or FoodProcessor And Process Until Smooth. Serve With The Sliced Beef. 8-10Servings

contributed by

 * Pressurecookerrecipes Y-Group