Pressure Cooker Sauerbraten

Pressure Cooker Sauerbraten

Miz Helen's Kitchen


2 tablespoons olive oil

3-1/2 pound beef chuck roast

2 cups vinegar

2 cups water

1 tablespoon salt

1 teaspoon pepper

3 tablespoons brown sugar

1/2 teaspoon sage

1 teaspoon dried thyme leaves

3 yellow onions, sliced

2 garlic cloves, sliced

1 tablespoon ground cloves

3 bay leaves

4 to 5 celery tops

6 finely ground ginger snap cookies


In a 4 to 6 quart pressure cooker pan, heat the olive oil.

Sprinkle 1/2 of the salt and pepper on the roast.

Brown the roast on all sides.

Add the vinegar, water, remainder of the salt and pepper. Add the brown sugar, sage, dried thyme leaves.

Add the sliced onions and garlic.

Add the bay leaves, celery tops and the ground ginger snap cookies.

Close and secure the lid cover. 

Bring the pressure to 15 pounds.

Cook at 15 pounds of pressure for 35 minutes.

Let the pressure drop on its own.