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Slow-Cooked Caribbean Pot Roast

36 reviews
Total Time
Prep: 30 min. Cook: 6 hours

By Taste Of Home Editorial Team

Recipe by Jenn Tidwell, Fair Oaks, California

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jun. 28, 2023

This dish is definitely a year-round recipe. Sweet potatoes, orange zest and baking cocoa are my surprise ingredients. —Jenn Tidwell, Fair Oaks, California

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Test Kitchen Approved

Slow-Cooked Caribbean Pot Roast

Contest Winner
36 reviews
Prep Time 30 min
Cook Time 6 hours
Yield 10 servings

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 zest
  • 3/4 teaspoon baking cocoa
  • 1 can (15 ounces) tomato sauce
Text Ingredients

Directions

  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 zest and cocoa. Stir in tomato sauce; add to skillet and heat through. Pour over beef.
  3. Cover and cook on low until beef and vegetables are tender, 6-8 hours.

Nutrition 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.

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