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Caribbean Pot Roast

 Caribbean Pot Roast
Recipe provided by Smucker's®
5-6 ServingsReady In Time 3 hours, 25 minutes

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

2 of 2

Caribbean Pot Roast (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.