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

Reviews for Slow-Cooked Caribbean Pot Roast

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MY REVIEW
DebbieT User ID: 221944 237323
Reviewed Nov. 14, 2015

"It's a keeper."

MY REVIEW
treacher User ID: 8163541 222421
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
RenaeLesiak User ID: 2581737 217892
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
skorolko User ID: 7713606 185385
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
flameworker5 User ID: 7543739 186994
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
Devilishly_Delicious User ID: 7401702 145665
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
Poulindc User ID: 6842410 169911
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
Butterfly257 User ID: 2838328 108444
Reviewed Nov. 8, 2012

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

MY REVIEW
nikki31675 User ID: 6359691 118766
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
phunter07 User ID: 3361805 187928
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
nandjfrmnj User ID: 6528768 186992
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
maureeng User ID: 2452375 186989
Reviewed Nov. 13, 2011

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

MY REVIEW
s_pants User ID: 174050 116716
Reviewed Jul. 23, 2011

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

MY REVIEW
cathycooking User ID: 3735084 145662
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
wiscook User ID: 1143528 186987
Reviewed Jan. 25, 2011

"very tasty, reheats well"

MY REVIEW
Melinda_in_NC User ID: 5467526 185281
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
kristimae User ID: 1367984 169910
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
eveeliz User ID: 3226567 145661
Reviewed Dec. 21, 2010

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

MY REVIEW
wandam17 User ID: 5650067 188195
Reviewed Dec. 2, 2010

"This was great!"

MY REVIEW
Feen User ID: 1925557 108443
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
denashaw User ID: 2366639 211303
Reviewed Mar. 19, 2010

"Loved this recipe!"

MY REVIEW
liz-z User ID: 3103435 187927
Reviewed Jan. 30, 2010

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

MY REVIEW
elbowman User ID: 2944173 186985
Reviewed Jan. 14, 2010

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

MY REVIEW
Helenstep User ID: 2034770 168476
Reviewed Jan. 9, 2010

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

MY REVIEW
gypsymal User ID: 1286377 102291
Reviewed Nov. 20, 2009

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

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Wine Pairings

Medium-Bodied Red Wine

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