Slow-Cooked Caribbean Pot Roast Recipe

4.5 30 33
Slow-Cooked Caribbean Pot Roast Recipe
Slow-Cooked Caribbean Pot Roast Recipe photo by Taste of Home
Publisher Photo

Slow-Cooked Caribbean Pot Roast Recipe

Read Reviews
4.5 30 33
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Cook: 6 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Slow-Cooked Caribbean Pot Roast in Healthy Cooking December/January 2010, p33

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.

  • 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
  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. 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

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Reviews forSlow-Cooked Caribbean Pot Roast

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Ellen User ID: 9036458 281661
Reviewed Jan. 7, 2018

"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."

MY REVIEW
Laurelsinthekitchen User ID: 8250122 280156
Reviewed Dec. 29, 2017

"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."

MY REVIEW
gussymo User ID: 2019388 279532
Reviewed Dec. 18, 2017

"Wonderful flavor!"

MY REVIEW
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."

MY REVIEW
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."

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."

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