Slow-Cooked Caribbean Pot Roast Recipe
Slow-Cooked Caribbean Pot Roast Recipe photo by Taste of Home
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Slow-Cooked Caribbean Pot Roast Recipe

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4.5 27 30
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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
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Cook: 6 hours
MAKES: 10 servings


  • 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

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.


  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.
Originally published as Slow-Cooked Caribbean Pot Roast in Healthy Cooking December/January 2010, p33

Medium-Bodied Red Wine

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

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Sandra User ID: 3952580 267349
Reviewed May. 26, 2017

"This smells delicious as it is cooking. The sauce is very flavorful. The carrots maintain a good texture when cooked, but we were not fans of the sweet potatoes. They turned out mushy, and did not soak up flavor from the sauce."

Cook_aholic User ID: 797539 261011
Reviewed Feb. 8, 2017

"Really enjoyed this recipe. It was easy to make and different from the same old same old. I saw someone mentioned they might try it with a pork roast and that is exactly what I'm going to do."

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

"It's a keeper."

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."

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."

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."

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."

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."

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."

Butterfly257 User ID: 2838328 108444
Reviewed Nov. 8, 2012

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

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