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Pressure Cooker Caribbean Pot Roast

This dish is definitely an all-year recipe. Sweet potatoes, orange zest and baking cocoa are my surprise ingredients. —Jenn Tidwell, Fair Oaks, California
  • Total Time
    Prep: 30 min. Cook: 55 min. + releasing
  • Makes
    10 servings


  • 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


  • 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.


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  • gardenlady777
    Aug 22, 2020

    A nice base recipe. Our family thought it could use a bit more zip for Caribbean Flavor. Suggest adding thyme, allspice and sliced jalapenos or red pepper flakes. The vegies were quite soft so I would cut them into larger pieces and perhaps reduce the cooking time by 5 minutes or so. Plentiful sauce - I think that diluted the flavor so I would reduce the tomato sauce to 8 ounces and there would still be enough liquid to create steam pressure. We made a rub of the dry ingredients instead of placing them on top of the roast. Meat had great flavor.

  • 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