Step 1

Use the sauté or browning function on your pot, or heat oil and butter in the bottom of a large skillet. Sprinkle roast generously with salt, pepper, Cajun seasoning and garlic powder on all sides. Brown roast in hot oil and butter.

Step 2

Meanwhile, whisk together the chicken stock/broth, pepper jelly and thyme. Pour over roast, add bay leaves, seal and cook at HIGH pressure for 45 minutes.

Step 3

Allow pressure to release naturally for 10 minutes, then release any remaining pressure. Check internal temperature with an instant read thermometer, for a temp of 145 degrees F, or higher.

Step 4

Remove roast and set aside to rest. Skim off any excess fat from the top and switch pot to sauté or browning function.

Step 5

Whisk together the water, cornstarch and mustard until smooth. Stir into boiling drippings until thickened.

Step 6

Slice roast, spoon gravy over the roast and serve remaining gravy at the table.