Slow-Cooked Caribbean Pot Roast Recipe
- 2 medium sweet potatoes, cubed
- 2 large carrots, sliced
- 1/4 cup chopped celery
- 1 boneless beef chuck roast (2-1/2 pounds)
- 1 tablespoon canola oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
- 3/4 teaspoon salt
- 3/4 teaspoon ground coriander
- 3/4 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/8 teaspoon ground cinnamon
- 3/4 teaspoon grated orange peel
- 3/4 teaspoon baking cocoa
- 1 can (15 ounces) tomato sauce
- 1. Place potatoes, carrots and celery in a 5-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Transfer meat to slow cooker.
- 2. In the same skillet, saute onion in drippings until tender. Add garlic; cook 1 minute longer. Combine the flour, sugar, brown sugar, seasonings, orange peel and cocoa. Stir in tomato sauce; add to skillet and heat through. Pour over beef.
- 3. Cover and cook on low for 6-8 hours or until beef and vegetables are tender. Yield: 10 servings.
3 ounces cooked beef with 1/2 cup vegetable mixture equals 278 calories, 12 g fat (4 g saturated fat), 74 mg cholesterol, 453 mg sodium, 16 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.
Reviews for Slow-Cooked Caribbean Pot Roast
"It's a keeper."
"Mmm- I'am not sure what to say about this recipe, i didn't think it was that bad, but my family wasn't trilled by it. I might try it with a pork loin instead of beef roast."
"Flavors are fantastic. Makes lots of sauce. Serve with rice/potatoes to use up the sauce. Smelled awesome as it is cooking. Highly recommend. It is a keeper."
"I really liked this recipe. It was a little to sweet for me so I added some red pepper flakes to give it a little heat. My family loved it."
"Not your "same old" variation on pot roast--deliciously different. I made this last week and my husband's already asked for it again! Thank you, Jenn, for sharing this wonderful recipe."
"Even my vegetarian room mate was drooling over this dish! It smells wonderfully fragrant while cooking, and tastes delicious."
"For those of us who don't have a slow cooker maybe you could add oven temperature and time of cooking."
"Delicious! I'll make it again but might use less orange."
"My kids loved this and I can never get them to eat sweet potatoes! Only thing I will do differently is add a lil more zip to the sauce with some red pepper flakes and a little bit more tomato sauce."
"My family liked this recipe as I tweaked it. Since I didn't have sweet potatoes, I substituted white potatoes and it was very good."
"I don't know how everyone liked this recipe. It sounded intriguing so I tried it and neither my husband nor I liked it at all. I have made many recipes from TOH that have turned out great. This was not one of them."
"Unique flavor makes it fun to cook instead of another chicken dish."
"It was good, but I think I will stick with the traditional pot roast."
"What a wonderful tasting pot roast! I just loved the flavors given by the sweet potato and seasonings. It was a nice change from the "traditional" flavored pot roast. There were no leftovers in my house -- my teenage son loved it so much he could not stop going back for more."
"very tasty, reheats well"
"I thought this was awesome. Such an interesting combination of flavors. Unfortunately, the cut of meat I bought was terrible. But the sauce was fantastic. The only change I would make next time would be to decrease the sugar by half or so."
"This recipe was just not that great in my family's opinion. It wasn't terrible, but nothing to rave about. I was bummed, it looked so good!"
"This is now my favorite pot roast ever!!!"
"This was great!"
"Fabulous. It cooked perfectly. I substituted a rutabega for one sweet potato and it was still delicious! Thank you Jenn for submitting it!"
"Loved this recipe!"
"This was a good recipe, my guests liked it!"
"Very good. We love it!!!!"
"This was absolutely delicious. The sweet potatoes & spices just made the dish. Do try - it's great."
"This is quite good and yes I will make it again."
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.