- 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.
Reviews forSlow-Cooked Caribbean Pot Roast
"Loved this over spaghetti squash. 2nd time I made it I added chunks of red potatoes toward the end and put sweet potatoes on top. Freezes well."
"This recipe was nice for a different way to prepare pot roast. I placed the roast in the crock pot and placed the vegetables on top so they wouldn't get mushy as they did for other reviewers, and that helped. It isn't one of my favorite recipes, but I may prepare it again sometime."
"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."
"It's a keeper."
"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."
"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."
"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."