Moroccan Spiced Top Round Roast with Swiss Chard

Moroccan Spiced Top Round Roast with Swiss Chard (Serves 3-4)

My supermarket put “London Broil” on sale recently. I’m pretty sure the meat was actually top round roast because London broil is a cooking technique and not a cut of meat, but I bought some just the same. It went beautifully with Swiss chard wilted with oil and apple cider vinegar.

Prep and cook time: 35 minutes

Ingredient list:

2 pounds of top round roast, cut into 1-inch cubes
1 sweet yellow onion, sliced
2 bunches of Swiss chard
Extra virgin olive oil
1 cup of chicken broth
Crushed garlic or 2 cloves, minced
Dried cranberries infused with apple juice
Apple cider vinegar
Jamaican Allspice
Coriander powder
Garlic powder

Directions: Add 1 or 2 tablespoons of olive oil to pressure cooker over high heat. Add meat and brown on all sides, stirring frequently. Reduce heat to medium. Add onion and cook 3-4 minutes. Add garlic and cook another minute. Add a dusting of salt, garlic powder, coriander powder, and Jamaican Allspice. Double the dusting of Jamaican Allspice as that is what makes this meal taste “Moroccan Spiced.” Add 1 cup of chicken broth to the pot. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 20 minutes. Turn off heat, allow pressure to come down naturally, and remove top.

Meanwhile, add 2 tablespoons of olive oil to a sauté pan over medium heat and let it get hot. Strip leaf from stem of chard and add to hot oil. Add a dusting of salt and garlic powder. Stir the leaves around as they wilt. Add a generous splash of apple cider vinegar, enough to get some on all the chard. Add a generous handful of dried cranberries. Cover the pan, reduce heat to low, and let the chard and cranberries experience an apple cider steam bath for a few minutes until the chard is fully wilted.

Transfer food to plates and enjoy!

Notes: Browning enhances the flavor of meat, so is an important step. Cutting the beef into 1-inch cubes reduces the pressure cooking time required.

I always have chicken broth available, so that is what I use. I generally like the results of using chicken broth with beef dishes, but you can use beef broth if you like.

I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from After reading a bunch of pressure cooker reviews, I decided to spend a little extra to get the one the New York Times described as the Mercedes-Benz of pressure cookers. Kuhn Rikon is a Swiss company. Pressure cookers are so popular in Switzerland that the average household has three!

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