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Export 8 ingredients for grocery delivery
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.
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