Slow-Cooked Caribbean Pot Roast
Total TimePrep: 30 min. Cook: 6 hours
- 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 zest
- 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 zest and cocoa. Stir in tomato sauce; add to skillet and heat through. Pour over beef.
- Cover and cook on low until beef and vegetables are tender, 6-8 hours.
Nutrition Facts3 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.
Apr 5, 2020
Very good -- albeit a tad sweet for me. Next time I'll use a bit less sugar and cinnamon, as the sweet potatoes have sweetener and autumn flavors of their own. That said, this is a keeper, and, I adapted it as STEW in the Instant Pot, as follows: I had 1.5 lbs of stew meat (cubed) and .5 lb ground round, so I used that in place of the pot roast Sauteed the stew meat in batches in the IP Sauteed the ground round, onions, and garlic in the IP Mixed all spices and a large strip of orange peel in a mini blender Added those spices to the 15 oz of tomato sauce Cut up all the veggies and added them, plus 1 extra regular Boise potato cut up Added the tomato sauce on top Thought it was a little thick, so, added 1/2 can of water swirling the tomato sauce for the can Set to "Stew" on high pressure 80 minutes. Came out tender to the bite and very good. Next time I'd cook it for 60 minutes only to maintain firmer chunks of potato, and, I'dd a full can of water. My chunky Carribbean Beef Stew version is unique and will be made again! Served it with Cornbread.
Dec 19, 2019
Fantastic! A wonderful mix of spices for a very flavorful roast. The sweet potatoes are a nice change from white potatoes.
Jul 13, 2019
What a treat to find a recipe that has such a unique and wonderful flavor. I wasn’t sure what to expect when I saw the list of ingredients but a friend recommended it to me and I am so glad I tried it! The only change I have made over time is to add more salt because it helps the flavors come out more in my opinion. As mentioned in another review it freezes well and you will not want to waste any of this yummy roast. The potato’s do blend into the sauce more after being frozen but I don’t mind that.
Mar 30, 2018
Excellent recipe just as written. Great combo of spices.
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.
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.
Dec 18, 2017
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.
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.
Nov 14, 2015
It's a keeper.