Sweet'And'Sour Pot Roast
|Beef roast||4 Pound, brisket or chuck (brisket or chuck pot)|
|Onions||2 , sliced|
|Garlic||1 Clove (5 gm), diced|
|Sugar||1⁄2 Cup (8 tbs)|
|Red wine||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
Rub the raw meat with a combination of nutmeg, cinnamon, ginger, salt, and pepper.
Place shortening in the cooker and allow to heat.
Brown the meat well on all sides.
Add the onions and garlic.
Dissolve the sugar in the wine and water and pour into cooker.
Close cover securely, put on the pressure regulator and allow pressure to come up.
When regulator is gently rocking, cook the meat for 40 minutes.
Allow the pressure to drop of its own accord, about 10 minutes.
Slice and serve the roast.