Pressure Cooker Caribbean Pot Roast

• 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

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 145u0b0.
4. 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.

canola oil, chuck roast, water, sweet potatoes, carrots, onion, celery, tomato sauce, garlic, flour, sugar, brown sugar, ground cumin, salt, ground coriander, chili powder, orange zest, baking cocoa, oregano, ground cinnamon

Taken from www.tasteofhome.com/recipes/pressure-cooker-caribbean-pot-roast/ (may not work)