PRESSURE COOKER CARIBBEAN POT ROAST

Pressure Cooker Caribbean Pot Roast image

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

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 10 servings.

Number Of Ingredients 20

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

Steps:

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 : Calories 282 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 442mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges