Slow-Cooked Caribbean Pot Roast

This sweet potato recipe would be great throughout the fall and winter seasons, but considering how simple the dish is to prepare, anytime is a great time to enjoy it!

 
Slow-Cooked Caribbean Pot Roast
Serves 8
This sweet potato recipe would be great throughout the fall and winter seasons, but considering how simple the dish is to prepare, anytime is a great time to enjoy it!
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Total Time
6 hr 30 min
Total Time
6 hr 30 min
Ingredients
  1. 2 medium sweet potatoes, cubed
  2. 2 large carrots, sliced
  3. 1/4 cup chopped celery
  4. 1 boneless beef chuck roast (2-1/2 pounds)
  5. 1 tablespoon canola oil
  6. 1 large onion, chopped
  7. 2 garlic cloves, minced
  8. 1 tablespoon all-purpose flour
  9. 1 tablespoon sugar
  10. 1 tablespoon brown sugar
  11. 1 teaspoon ground cumin
  12. 3/4 teaspoon salt
  13. 3/4 teaspoon ground coriander
  14. 3/4 teaspoon chili powder
  15. 1/2 teaspoon dried oregano
  16. 1/8 teaspoon ground cinnamon
  17. 3/4 teaspoon grated orange peel
  18. 3/4 teaspoon baking cocoa
  19. 1 can (15 ounces) tomato sauce
Instructions
  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. Yield: 10 servings.
Notes
  1. Recipe Courtesy of Taste of Homes.
Shades of Pink Magazine http://shadesofpinkmagazine.net/
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