Swedish Pot Roast II

SWEDISH POT ROAST

SWEDISH POT ROAST beef pot roast, chuck or brisket (4 lb.) 1 tsp. nutmeg 1 tsp. cinnamon 1/2 tsp. ginger 2 tsp. salt 1/8 tsp. pepper 2 onions, sliced 1 clove garlic, diced 1/2 c. brown sugar 1/2 c. red wine or vinegar 4 bay leaves

Combine spices with salt and pepper and rub into meat. Brown in 2 tablespoons fat on all sides. Add onion, garlic and brown sugar dissolved in wine and bay leaves. Cover securely and simmer over low heat at least 1 hour. Thicken juice with 1 to 3 teaspoons cornstarch dissolved in 1/4 cup water.

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