Skip to main content
LoginSign Up
Ginger-Chili Jamaican-Style Pot Roast with Sweet Potatoes

Ginger-Chili Jamaican-Style Pot Roast with Sweet Potatoes

By Dimitri DemopolousOctober 10, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    2 hours 10 minutes
  • Slow Cook Time
    10 to 11 hours
  • Active time plus cooling
    40 minutes active
  • Rating

This Instant Pot take on a Jamaican-style Sunday meal is adapted from “Caribbean Cooking Made Easy” by British-Jamaican reggae musician and chef Levi Roots. We’ve swapped in flavor-packed beef chuck and orange-fleshed sweet potatoes, bolstered by bright chilies and ginger, savory scallions and earthy thyme. Tomato paste and soy sauce add umami-rich depth, while brown sugar and warm allspice round everything out. For faster, more even cooking, we divide the chuck roast into two pieces by pulling it apart at its natural seams and trimming away excess fat. Tying both pieces with kitchen twine compacts the meat, allowing the roast to fit comfortably in the pot. You can pressure cook the beef quickly or slow cook it for a hands-off, all-day affair—regardless, it will emerge fragrant and fork tender. Full of fruity, sweet and spicy notes, this roast is great garnished with cilantro and served with a crisp, green salad.

Tip

Don’t forget to skim the fat. Removing it will prevent the sauce from becoming greasy.

Ingredients
  • 3

    tablespoons neutral oil

  • 1

    tablespoon plus 1 teaspoon packed dark brown sugar

  • 2

    tablespoons tomato paste

  • 1

    bunch scallions, thinly sliced, whites and greens reserved separately

  • 2

    tablespoons minced fresh ginger

  • 2

    habanero chilies, stemmed, seeded and thinly sliced

  • Kosher salt and ground black pepper

  • 2

    tablespoons soy sauce

  • 4

    thyme sprigs

  • 1 ½

    teaspoons ground allspice

  • 5

    pound boneless beef chuck roast, separated at the seams into 2 pieces, trimmed and tied with kitchen twine at intervals

  • 1

    pound sweet potatoes, peeled and cut into 1-inch chunks

  • 3

    tablespoons all-purpose flour

  • 1

    tablespoon lime juice

Step 1

On a 6-quart Instant Pot, select More/High Sauté. Heat the oil until shimmering, then add the sugar, tomato paste, scallion whites, ginger, chilies and ½ teaspoon salt. Cook, stirring, until lightly browned, about 3 minutes. Stir in the soy sauce, thyme, allspice and ½ cup water, then nestle in the beef.

Step 2

Lock the lid in place and move the pressure valve to Sealing. Press Cancel, then press Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 1 hour. When pressure cooking is complete, allow the pressure to reduce naturally for 25 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Transfer the beef to a cutting board and tent with foil. Skim off and discard the fat from the cooking liquid. Stir in the sweet potatoes and ¼ teaspoon salt. Select Normal/Medium Sauté and cook until the potatoes are tender, 10 to 15 minutes. Transfer the potatoes to a platter. In a small bowl, whisk the flour with 3 tablespoons water, then whisk the mixture into the cooking liquid. Add the scallion greens and simmer, stirring, until thickened, about 3 minutes. Press Cancel to turn off the pot. Remove and discard the thyme, then stir in the lime juice. Slice the beef and arrange on the platter, then pour on some sauce. Serve the remaining sauce on the side.