Name: Pressure-Cooker Caribbean Pot Roast
Prep time: 30 min
Cook time: 30 min
Yield: 1
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pressure-Cooker Caribbean Pot Roast

1. 1 tablespoon canola oil -

2. 1 boneless beef chuck roast (2-1/2 pounds), halved -

3. 1/2 cup water -

4. 2 medium sweet potatoes, cubed -

5. 2 large carrots, sliced -

6. 1 large onion, chopped -

7. 1/4 cup chopped celery -

8. 1 can (15 ounces) tomato sauce -

9. 2 garlic cloves, minced -

10. 1 tablespoon all-purpose flour -

11. 1 tablespoon sugar -

12. 1 tablespoon brown sugar -

13. 1 teaspoon ground cumin -

14. 3/4 teaspoon salt -

15. 3/4 teaspoon ground coriander -

16. 3/4 teaspoon chili powder -

17. 3/4 teaspoon grated orange zest -

18. 3/4 teaspoon baking cocoa -

19. 1/2 teaspoon dried oregano -

20. 1/8 teaspoon ground cinnamon -

How to cook deliciously - Pressure-Cooker Caribbean Pot Roast

1. Stage

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.

2. Stage

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.

3. Stage

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°.