Ingredients
1 tablespoon canola oil1 boneless beef chuck roast (2-1/2 pounds), halved1/2 cup water2 medium sweet potatoes, cubed2 large carrots, sliced1 large onion, chopped1/4 cup chopped celery1 can (15 ounces) tomato sauce2 garlic cloves, minced1 tablespoon all-purpose flour1 tablespoon sugar1 tablespoon brown sugar1 teaspoon ground cumin3/4 teaspoon salt3/4 teaspoon ground coriander3/4 teaspoon chili powder3/4 teaspoon grated orange zest3/4 teaspoon baking cocoa1/2 teaspoon dried oregano1/8 teaspoon ground cinnamon
Preparation
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.
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.
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 145°.
