Jamaican Style Beef Pot Roast in the Pressure Cooker
This Jamaican Style Beef Pot Roast has the melt-in-your-mouth tenderness of traditional beef pot roast recipes with a spicy, Caribbean twist. Chuck roast simmers for hours in a rich broth enhanced with scotch bonnet peppers and allspice berries, for the best comfort meal.
Equipment
- 1 Large Heavy Bottomed Pot
Ingredients
Main ingredients
- 3-4 pounds Boneless Top Sirloin Roast or preferred beef cut
- 1 teaspoon All Purpose Seasoning or Seasoning Salt
- 2 teaspoon Paprika
- 1 Beef Bouillon Cube crushed
- 6 Allspice Berries crushed, pimento seeds
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 2 stalks Scallion finely chopped
- 2 sprigs Thyme
- 1 Scotch Bonnet Pepper
- 1-2 tablespoon Homemade Browning Sauce optional, for colour
- 6 cloves Garlic divided
- 1 large Onion finely chopped, divided
- 1 stalk Celery roughly chopped
- 4 tablespoon Vegetable Oil divided
- 3-4 cups Beef Broth continuing adding until tender
- 6-8 cups Water continuing adding until tender
- Baby Potatoes optional
Instructions
Instructions
- Rub your roast down with the seasoning mix - all purpose, paprika, bouillon, allspice berries, salt, and pepper. Make sure you get full coverage.
- Heat up two tablespoons of vegetable oil in your pressure cooker on medium-high and brown the roast real good on all sides. This locks flavors and makes it look all yummy.
- Remove the roast and set it aside. In the same pot, throw in scallions, thyme, one chopped onion, and that hot Scotch bonnet pepper. Saute for a bit till you smell that aroma.
- Add garlic cloves and celery in your pot, give a quick stir then pour in three to four cups beef broth plus some water to cover about half the roast. You wanna watch that broth depth right.
- Put your roast back in the pot, maybe add more water if needed so the liquid just covers it halfway. If you want, toss in baby potatoes around the edges.
- Close the lid tightly, check the sealing ring is on snug, then set the valve to sealing. Turn the heat on high till the float valve pops up and you hear the valve hiss.
- Set your timer for 60-70 minutes on high pressure. This is where that quick tender stuff goes down.
- When timer’s up, do a quick release carefully letting steam out till the float valve drops. Open the lid and check that meat - should be fork tender and juicy, perfect for mashing or just slicing up.
Notes
Low and Slow Cooking: Beef chuck roast is a tough cut, and it benefits from long, slow cooking. Seasoning and Browning: Before cooking, generously season the beef. Additionally, sear the roast on all sides in a hot pan before slow cooking. This step helps to develop a flavourful crust on the meat and enhances the overall taste of the dish. Add Liquid: Ensure you keep adding water or stock (be mindful salt) to the beef as it simmers and tenderizes. The liquid not only imparts flavour but also helps keep the roast moist during the cooking process.