Brazilian recipe
Easy Pressure Cooker Pot Roast (Carne de panela)
Whip up a tender, flavorful beef roast in your pressure cooker. This classic Brazilian staple is a no-fuss favorite for busy weeknights that requires minimal prep.
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Ingredients
1 kg beef (chuck, shoulder, or shin) or pork loin, cut into large cubes
Optional: medium potatoes, peeled and cut into thick slices
3 to 4 beef stock cubes
8 large onions, cut into thick slices
Optional: medium potatoes, peeled and cut into thick slices
3 to 4 beef stock cubes
8 large onions, cut into thick slices
Where to find ingredients
Beef (chuck, shoulder, or shin) can be bought at any local butchery or 'machinjoni'. When buying, ask the butcher for beef suitable for slow-cooking or stewing, which is locally preferred for its flavor. Onions and potatoes are widely available at local markets ('soko') or any grocery store. Beef stock cubes are common in most supermarkets in the seasoning aisle; look for standard bouillon cubes.
Preparation method
- Line the bottom of your pressure cooker with half of the onion slices
- Crumble 1 or 2 beef stock cubes directly over the onions
- Add the beef cubes in a single layer over the onions
- Season the meat by crumbling the remaining stock cubes over the top
- Cover the meat with the rest of the onion slices
- Seal the pressure cooker lid and cook on medium heat for about 25 minutes once it reaches full pressure
- Turn off the heat and let the pressure release naturally
- If you want to add potatoes, move the top layer of onions aside, add the potato slices, seal the pot again, and cook for another 10 minutes once pressure is achieved
- Wait for the pressure to release naturally before opening the lid
Observations
Pressure cooker pot roast is a true comfort food and a staple in many Brazilian kitchens. Because it's so practical and results in melt-in-your-mouth tender beef, it’s the go-to meal for a quick weeknight dinner. With just a handful of ingredients and the magic of pressure cooking, you get intense flavor and a perfect texture every single time. This is a versatile, no-nonsense recipe that goes perfectly with a side of plain white rice and a fresh salad.
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