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Easy, Tender Caribbean-Spiced Chuck Roast


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10 min
70 min
Easy, Tender Caribbean-Spiced Chuck Roast

I have to say, chuck roast looks pretty intimidating. It's a big ole hunk of meat! However, the recipe below was so easy and delicious. It got both the boy and I's seals of approval! I will say though: this is not the most "macro friendly" cut of meat. It's high in fat. However, eaten in moderation, it works with my diet-style AND makes the boyfriend very happy. Win-win!


  • ~3 pound Chuck Roast

  • 2 teaspoons fine Himalayan Pink Salt

  • 1.5 teaspoons ground Cinnamon

  • 1 teaspoon ground Ginger

  • 1 teaspoon dried Thyme Leaves

  • 0.5 teaspoon Turmeric

  • 2 tablespoons Coconut Oil

  • 2 cups Water


  1. Mix the Himalayan Pink Salt, Cinnamon, Ginger, Thyme Leaves, & Turmeric in a small bowl. Set aside.

  2. Click "Saute" button on your InstantPot and add the Coconut Oil.

  3. Next, you will "brown" all sides of the Chuck Roast. When simmering, add Chuck Roast and let sit for 2-3 minutes. Flip Chuck Roast to another, un-browned side and let sit for 2-3 minutes. Repeat until all sides are browned. This will help the roast retain the flavors during the cooking process.

  4. Sprinkle mixture from Step 1 onto Chuck Roast and rub in with a cooking utensil (I used a spoon). It's okay if mixture does get on sides of roast or if it falls to the bottom of the pot.

  5. Slowly pour 2 cups of Water around outsides of Chuck Roast.

  6. Close and lock lid. Click "Manual" on InstantPot and set for 70 minutes.

  7. Let InstantPot natural release.

  8. Shred and serve!


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