Pressure Cooker Caribbean Pot Roast Recipes

PRESSURE COOKER CARIBBEAN POT ROAST

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.

SLOW-COOKED CARIBBEAN POT ROAST

Steps:

• Place potatoes, carrots and celery in a 5-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Transfer meat to slow cooker., In the same skillet, saute onion in drippings until tender. Add garlic; cook 1 minute longer. Combine the flour, sugar, brown sugar, seasonings, orange zest and cocoa. Stir in tomato sauce; add to skillet and heat through. Pour over beef., Cover and cook on low until beef and vegetables are tender, 6-8 hours.

EASY PRESSURE COOKER POT ROAST

Steps:

• Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
• Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes.
• Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.

JEN'S PRESSURE COOKER POT ROAST

Steps:

• Season roast with salt and pepper on all sides; coat roast with flour (reserve leftover flour for gravy).
• Melt shortening in a pressure cooker over medium-high heat. Brown roast on all sides in hot shortening. Sprinkle onion soup mix over the roast. Pour in at least two cups of water; use 1 to 2 cups more if the beef is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer.
• Seal the lid and bring the cooker up to full pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 1 1/2 to 2 hours.
• Release the pressure and test for doneness; the meat should be fork-tender. Add potatoes and onions, making sure the vegetables are submerged in the cooking liquid. (You may need to rearrange the roast on top of the vegetables or add more water.) Seal the lid and return the pressure cooker to full pressure.
• Reduce heat to low, maintaining full pressure, and cook for 10 minutes. Release the pressure; transfer meat and vegetables to a serving platter.
• To make gravy, bring the cooking liquid to a boil. Whisk reserved flour into 1/2 cup cold water; whisk the flour mixture into the boiling broth. Cook until thickened, stirring occasionally, about 3 minutes. Serve gravy with pot roast and vegetables.