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Slow cooker caribbean pot roast

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  • Slow cooker caribbean pot roast

    I made this today, no changes needed. It was so good!


    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.

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

    Charlene’s Notes: Outstanding! No changes needed