New this month
Get the Allrecipes magazine

Apple Cider Pepper Pot Roast (Pressure Cooker Recipe)


"Beef lovingly saturated with spices, fresh thyme, and bay leaves is pressurized in a delightful hearty gravy made up of fresh veggies, apple cider and wine. Absolutely delicious!"
Added to shopping list. Go to shopping list.


1 h 16 m servings 301 cals
Original recipe yields 8 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Place onion, celery, baby carrots, mushrooms, and garlic in a food processor; pulse to coarsely chop.
  2. Coat roast generously with 2 tablespoons olive oil; season both sides with salt and black pepper.
  3. Heat remaining 2 tablespoons olive oil in a pressure cooker over medium heat. Cook roast until browned, 2 to 3 minutes per side. Transfer roast to a large plate.
  4. Place chopped vegetable mixture in the pressure cooker; cook and stir until slightly softened, about 2 minutes. Stir in wine and cook until flavors combine, about 1 minute. Pour in broth and apple cider. Stir in thyme and bay leaves into sauce. Place roast back in the cooker; spoon sauce to cover roast as much as possible.
  5. Cover and cook at high pressure according to manufacturer's instructions, 50 to 60 minutes. Remove from heat and allow pressure to release naturally according to manufacturer's instructions.

Nutrition Facts

Per Serving: 301 calories; 22 g fat; 5.7 g carbohydrates; 18.2 g protein; 65 mg cholesterol; 211 mg sodium. Full nutrition

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 1
Most helpful
Most positive
Least positive

Very delicious. Easy and quick. Will definitely add it to my recipes book