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Spiced Pot Roast (for 10-quart multi-cooker)

6 to 8 servings
  • 1 1/2 teaspoons ground nutmeg
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 1 (3- to 5-pound) beef pot or chuck roast
  • 2 tablespoons vegetable oil
  • 1/2 cup packed brown sugar
  • 1 cup red wine
  • 1 cup water
  • 2 small onions, sliced 
  • 2 clove garlic, minced
  • 4 bay leaves

Combine nutmeg, cinnamon, salt, ginger, and pepper; rub into all surfaces of meat. Preheat Presto® 10-quart Multi-Cooker at 375°. Add oil and brown meat. Dissolve brown sugar in wine and water and pour into multi-cooker. Add onions, garlic, and bay leaves. Bring liquid to a boil. Turn heat control down until indicator light turns off. Cover and simmer 3 to 4 hours or until tender.

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