• 1 tsp nutmeg
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 2 tsp salt
• 1/8 tsp pepper
• 3-4 lb beef pot roast (chuck or brisket)
• 2 tbsp fat (I used olive oil)
• 2 onions, sliced
• 1 clove garlic, minced
• 1/2 C brown sugar
• 1/2 C red wine (you can use any kind, I usually use something I can drink with dinner to finish the bottle)
• 4 bay leaves

Combine the nutmeg, cinnamon, ginger, salt, and pepper, and rub it onto the meat.

Melt fat in pressure cooker (if not using a pressure cooker, you can do this step in a heavy bottomed pan and transfer to slow cooker before proceeding to step 3) and brown the meat on all sides.

Add onions and garlic; dissolve the sugar in wine and pour over the meat. Add the bay leaves.

Cook 40 minutes at pressure given in pressure cooker instructions. OR, cook on high setting in slow cooker for 3-4 hours or low setting for 8-9.

by Pak101.com (few years ago!) / 1332 views