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Slow-Cooked Caribbean Pot Roast

 Slow-Cooked Caribbean Pot Roast
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
10 ServingsPrep: 30 min. Cook: 6 hours

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

  • 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

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Slow-Cooked Caribbean Pot Roast (continued)

Directions (continued)

  • cooker.
  • 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.
  • 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 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.