Pressure Cooker Caribbean Pot Roast

Name: Pressure Cooker Caribbean Pot Roast
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 10 servings.
Ingredients: 1 tablespoon canola oil; 1 boneless beef chuck roast (2-1/2 pounds), halved; 1/2 cup water; 2 medium sweet potatoes, cubed; 2 large carrots, sliced; 1 large onion, chopped; 1/4 cup chopped celery; 1 can (15 ounces) tomato sauce; 2 garlic cloves, minced; 1 tablespoon all-purpose flour; 1 tablespoon sugar; 1 tablespoon brown sugar; 1 teaspoon ground cumin; 3/4 teaspoon salt; 3/4 teaspoon ground coriander; 3/4 teaspoon chili powder; 3/4 teaspoon grated orange zest; 3/4 teaspoon baking cocoa; 1/2 teaspoon dried oregano; 1/8 teaspoon ground cinnamon

This dish is definitely an all-year recipe. Sweet potatoes, orange zest and baking cocoa are my surprise ingredients. —Jenn Tidwell, Fair Oaks, California

Ingredients

1 tablespoon canola oil
1 boneless beef chuck roast (2-1/2 pounds), halved
1/2 cup water
2 medium sweet potatoes, cubed
2 large carrots, sliced
1 large onion, chopped
1/4 cup chopped celery
1 can (15 ounces) tomato sauce
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 tablespoon sugar
1 tablespoon brown sugar
1 teaspoon ground cumin
3/4 teaspoon salt
3/4 teaspoon ground coriander
3/4 teaspoon chili powder
3/4 teaspoon grated orange zest
3/4 teaspoon baking cocoa
1/2 teaspoon dried oregano
1/8 teaspoon ground cinnamon

Directions

Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown a roast half on all sides. Remove; repeat with remaining beef and oil.
Add water to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Place sweet potatoes, carrots, onion and celery in pressure cooker; top with beef. Combine remaining ingredients; pour over top.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 55 minutes. Let pressure release naturally. A thermometer inserted in beef should read at least 145°. Freeze option: Place pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.

Nutrition Facts

3 ounces cooked beef with 1/2 cup vegetable mixture : 282 calories, 13g fat (4g saturated fat), 74mg cholesterol, 442mg sodium, 18g carbohydrate (8g sugars, 3g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.

Reviews

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Average Rating:

Nancy

Dec 23, 2019

This was truly an exceptional recipe that goes right to the top of the list of my favorites. One modification I made was I actually added some Mexican chocolate that already has some cinnamon in it and just used a little bit of the cocoa though the rest I followed almost exactly. This is very aromatic with lots of eye appeal and a really delectable, savory flavor with just a touch of sweetness.
suefalk

Dec 18, 2019

Fantastic! A wonderful mix of spices for a very flavorful roast. The sweet potatoes are a nice change from white potatoes.
Rashmi

Jun 4, 2019

nice