3 lbs beef pot roast, chuck, or brisket
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp ginger
2 tsp salt
1/8 tsp pepper
2 tbs olive oil
2 onions, sliced
1 clove garlic, diced
1/2 cup brown sugar
1/2 cup red wine (or cider vinegar)
1 cup water
4 bay leaves

Procedures :
Combine nutmeg, cinnamon, ginger, salt, and pepper; rub into meat. Heat pressure cooker, add olive oil and brown meat well on all sides. Add onion, garlic, brown sugar dissolved in wine, water, and bay leaves. Close cover securely. Place pressure regulator on vent pipe and cook 35 minutes with pressure regulator rocking slowly. Let pressure drop of its own accord.
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Category : Miscellaneous