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
- 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.
- 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.
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Slow-Cooked Caribbean Pot Roast(20)
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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.
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