German Sauerbraten

Description
Contributed by Pressurecookerrecipes Y-Group
 * Makes 8 – 10 servings

Ingredients

 * 4 – 5 lbs chuck roast
 * salt and pepper to taste
 * 3 tbsp vegetable oil
 * 1 cup water
 * ½ cup red wine vinegar
 * ½ cup dry red wine or beef stock
 * ½ cup brown sugar
 * ½ 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

 * 1) Trim excess fat from roast and pat dry with paper towel.
 * 2) Rub with salt and pepper to taste.
 * 3) 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.
 * 4) When roast is browned, place the chopped vegetables and gingersnaps around the meat and pour the vinegar mixture over all.
 * 5) Cover cooker, raise pressure to high and cook for 80 minutes.
 * 6) Release pressure using natural pressure release (just let the pressure cooker cool down) - about 30 minutes.
 * 7) When the pressure drops, remove the cover, remove the meat to a platter and cover with foil.
 * 8) Remove bay leaves.
 * 9) Pour sauce and cooked vegetables into a blender or food processor and process until smooth.
 * 10) Serve with the sliced beef.