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Recipes
Multicooker Caribbean-Style Beef Roast
8 servings
1 hour, 45 minutes total (Active 20 minutes)

Ingredients

  • 1 large sweet onion
  • 2 stalks celery
  • 2 large carrots
  • 2 medium sweet potatoes
  • 4 cloves garlic
  • 1 boneless chuck roast (about 2 lb)
  • 1 tablespoon canola oil
  • 1 (15 oz) can tomato sauce
  • ¼ cup water
  • ¼ cup jerk seasoning paste
  • 1 teaspoon cocoa powder
  • ¼ bunch fresh Italian parsley

Steps

    1. Halve onion, then cut onion and celery into 2-inch pieces. Peel carrots and potatoes and cut into 2-inch pieces; chop garlic finely. Cut roast into 3 pieces (wash hands).
    2. Heat oil in multicooker on sauté setting 4–5 minutes until hot. Add beef to cooker (in batches). Cook 3–4 minutes on each side until browned; remove beef. Stir in onions, celery, and garlic. Cook 3–4 minutes, stirring occasionally, until onions begin to soften. Add tomato sauce, water, and jerk paste. Cook and stir 1 minute.
    3. Stir in carrots, potatoes, and cocoa powder until combined. Return beef to cooker and submerge. Cover and seal following manufacturer's instructions. Cook on BEEF/STEW setting 50 minutes or until beef is 185°F (for shreddable), then let pressure naturally release 20 minutes. Chop parsley (¼ cup). Sprinkle with parsley; serve over rice, if desired.
    NOTE: Steps 2 and 3 can be done in 6-quart stockpot. Sauté ingredients on medium as above, then cover and simmer 2–3 hours until beef is 185°F (for shreddable).

Amount per ⅛ recipe serving: Calories 330, Total Fat 18g, Sat Fat 6g, Trans Fat 0g, Chol 95mg, Sodium 370mg, Total Carb 18g, Fiber 3g, Sugars 10g, Protein 25g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 15%