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