Back to Slow-Cooked Caribbean Pot Roast

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Slow-Cooked Caribbean Pot Roast Recipe

Slow-Cooked Caribbean Pot Roast Recipe

I put this sweet potato recipe together throughout the fall and winter seasons, but considering how simple the dish is to prepare, anytime is a great time to enjoy it! —Jenn Tidwell, Fair Oaks, California
TOTAL TIME: Prep: 30 min. Cook: 6 hours YIELD:10 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

3 ounces cooked beef with 1/2 cup vegetabl: 278 calories, 12g fat (4g saturated fat), 74mg cholesterol, 453mg sodium, 16g carbohydrate (8g sugars, 3g fiber), 25g protein Diabetic Exchanges:1 starch, 3 lean meat, 1 vegetable, 1/2 fat

Reviews for Slow-Cooked Caribbean Pot Roast

Sort By :
MY REVIEW
Reviewed Nov. 14, 2015

"It's a keeper."

MY REVIEW
Reviewed Mar. 9, 2015

"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."

MY REVIEW
Reviewed Jan. 15, 2015

"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."

MY REVIEW
Reviewed Mar. 14, 2014

"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."

MY REVIEW
Reviewed Dec. 17, 2013

"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."

MY REVIEW
Reviewed Nov. 6, 2013

"Even my vegetarian room mate was drooling over this dish! It smells wonderfully fragrant while cooking, and tastes delicious."

MY REVIEW
Reviewed Jan. 30, 2013

"For those of us who don't have a slow cooker maybe you could add oven temperature and time of cooking."

MY REVIEW
Reviewed Nov. 8, 2012

"Delicious! I'll make it again but might use less orange."

MY REVIEW
Reviewed Apr. 5, 2012

"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 REVIEW
Reviewed Feb. 22, 2012

"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."

MY REVIEW
Reviewed Feb. 12, 2012

"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."

MY REVIEW
Reviewed Nov. 13, 2011

"Unique flavor makes it fun to cook instead of another chicken dish."

MY REVIEW
Reviewed Jul. 23, 2011

"It was good, but I think I will stick with the traditional pot roast."

MY REVIEW
Reviewed Feb. 16, 2011

"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."

MY REVIEW
Reviewed Jan. 25, 2011

"very tasty, reheats well"

MY REVIEW
Reviewed Jan. 9, 2011

"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."

MY REVIEW
Reviewed Jan. 6, 2011

"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!"

MY REVIEW
Reviewed Dec. 21, 2010

"This is now my favorite pot roast ever!!!"

MY REVIEW
Reviewed Dec. 2, 2010

"This was great!"

MY REVIEW
Reviewed Nov. 28, 2010

"Fabulous. It cooked perfectly. I substituted a rutabega for one sweet potato and it was still delicious! Thank you Jenn for submitting it!"

MY REVIEW
Reviewed Mar. 19, 2010

"Loved this recipe!"

MY REVIEW
Reviewed Jan. 30, 2010

"This was a good recipe, my guests liked it!"

MY REVIEW
Reviewed Jan. 14, 2010

"Very good. We love it!!!!"

MY REVIEW
Reviewed Jan. 9, 2010

"This was absolutely delicious. The sweet potatoes & spices just made the dish. Do try - it's great."

MY REVIEW
Reviewed Nov. 20, 2009

"This is quite good and yes I will make it again."

Loading Image

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.