Recipe: Cuban-Style Pot Roast with Capers and Olives (pressure cooker)

CUBAN-STYLE POT ROAST WITH CAPERS AND OLIVES

1 tablespoon vegetable oil
2 pounds (3/4-inch thick) beef chuck steaks, cut into 6 to 8 pieces to fit the cooker
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 medium onion, halved and cut into 1/2-inch slices
1 medium carrot, peeled and cut into 1/2-inch rounds
1 medium red bell pepper, seeded and cut into 1/2-inch strips
2 garlic cloves, minced
1 (28-ounce) can tomatoes in juice, drained and chopped
1 cup homemade or low-sodium canned beef broth
1/2 teaspoon dried oregano
Pinch of cinnamon
1/2 cup chopped pimento-stuffed green olives
2 tablespoons bottled capers, rinsed

In a 5- to 7-quart pressure cooker, heat the oil over medium heat. In batches, add the beef and brown on both sides, about 4 minutes. Transfer to a plate. Season with the salt and pepper, and set aside.

Add the onion, carrot, bell pepper and garlic to the cooker. Cook, stirring often, until vegetables begin to soften, about 2 minutes.

Add the tomatoes, beef broth, oregano and cinnamon, stirring to scrape up any browned bits. Return the beef and any juices on the plate to the cooker.

Lock the lid in place. Bring to high pressure over high heat. Adjust the heat to maintain the pressure. Cook 20 minutes. Remove from the heat, and quick-release the pressure. Open the lid, tilting it away from you to block any escaping steam. Transfer the meat to a serving platter and cover with aluminum foil to keep warm.

Let the cooking liquid stand for about 5 minutes. Skim off any fat from the surface. Add the olives and capers. Cook, uncovered over high heat, until the mixture is slightly thickened, 3 to 5 minutes. Pour over the meat and serve immediately.

Makes 6 to 8 servings
Adapted from source: Pressure Cooking for Everyone by Rick Rodgers and Arlene Ward