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Caribbean Pot Roast Recipe

Photo by: Smucker's® Caribbean Pot Roast Recipe

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Caribbean Pot Roast Recipe

Ready In Time 3 hours, 25 minutes

Yield: 5-6 Servings

15 190 205

Ingredients

2 tbsps. Crisco® Pure Vegetable Oil or Crisco® Original No-Stick Cooking Spray, if using slow cooker
3 to 4 lbs. boneless beef chuck roast
Salt and pepper to taste
1/3 cup Pillsbury BEST® All Purpose Flour
1 1/2 tsps. salt
1 tbsp. curry powder
1 (8.5 oz.) jar Dickinson's® Tomato Ketchup
1 (12 oz.) jar Smucker's® Sweet Orange Marmalade
1/2 tsp. hot pepper sauce, or to taste
1 (15 oz.) can black beans, drained and rinsed
1/2 cup water
Peel of 1 lime, grated
Cooked rice or noodles (optional)
Chopped fresh cilantro for garnish (optional)

Directions

STOVE TOP METHOD
Heat oil in Dutch oven over medium heat. Season meat with salt and pepper. Brown roast on all sides in pan.
Sprinkle meat with flour. Combine 1 1/2 teaspoons salt, curry powder, ketchup, sweet orange marmalade and hot pepper sauce in medium bowl; stir in black beans, water and ketchup. Pour mixture over roast.
Bring to a boil, then cover tightly and simmer, stirring occasionally, about 3 hours or until meat is fork-tender.
Remove meat to serving platter. Cut into serving-size pieces. Stir lime peel into gravy and beans. Pour gravy over meat. Serve over cooked rice or egg noodles and garnish with chopped cilantro, if desired. Yield: 5 to 6 servings.

SLOW COOKER METHOD

Spray inside of slow cooker with no-stick cooking spray. Place roast in cooker.

Sprinkle meat with flour. Combine salt, curry powder, ketchup, sweet orange marmalade and hot pepper sauce in medium bowl; stir in black beans, water and ketchup. Pour mixture over roast.

Cover and cook on LOW 8 to 10 hours (or on HIGH 5 to 6 hours) or until meat is fork-tender. To serve, see final step above.

Originally published as Caribbean Pot Roast Provided by Smucker's®

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Reviews for Caribbean Pot Roast (3)

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Caribbean Pot Roast

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Reviewed on May. 26, 2012 by momof9jr

Thought this was excellent. Even the kids liked it. Served over brown rice. A great twist on pot roast.

Reviewed on Aug. 16, 2010 by frogandcricket

We loved this dish! I made it in the slow cooker and it was perfect. So much flavor, very reminiscent of the meals we had while visiting Jamaica. We loved the freshness that the cilantro and lime zest added to this dish. We served it over egg noodles, but next time we will serve it over white rice to make it even more island like. Thanks for such a great (simple) recipe!