Slow-Cooked Caribbean Pot Roast
This dish may feature spring’s root vegetables, but it comes together so easily, you will want to simmer it up all year long!
—JENN TIDWELL FAIR OAKS, CA
PREP: 30 MIN. • COOK: 6 HOURS • MAKES: 10 SERVINGS
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.
3. Cover and cook on low for 6-8 hours or until beef and vegetables are tender.