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

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 30 min. Cook: 55 min. + releasing

By Taste Of Home Editorial Team

Recipe by Jenn Tidwell, Fair Oaks, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 09, 2022

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

Can you freeze Pressure Cooker Caribbean Pot Roast?

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.

Watch How to Make Pressure-Cooker Caribbean Pot Roast

TEST KITCHEN APPROVED

Pressure-Cooker Caribbean Pot Roast

4 Reviews Add your review

Yield:10 servings

Prep:30 min

Cook:55 min

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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

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Directions

1
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
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
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°.

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.