Slow-Cooked Caribbean Pot Roast

posted by 9 months ago


2 medium sweet potatoes, cubed

2 large carrots, sliced

¼ cup chopped celery

1 (2 ½ pound) boneless beef chuck roast

1 Tbs canola oil

1 large onion, chopped

2 garlic cloves, minced

1 Tbs gluten free flour

1 Tbs sugar

1 Tbs brown sugar

1 tsp ground cumin

¾ tsp salt

¾ tsp ground coriander

¾ tsp chili powder

½ tsp dried oregano

1/8 tsp ground cinnamon

¾ tsp grated orange peel

¾ tsp baking cocoa

1 (15 oz.) can tomato sauce


Place potatoes, carrots and celery in a 5-quart slow-cooker. In a large skillet, brown the meat in oil on all sides. Transfer meat to slow cooker. In the same skillet, sauté onion in drippings until tender. Add garlic; cook 1 minute longer. Combine the gluten free flour, sugar, brown sugar, seasoning, 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)

tags:  slow-cooked caribbean pot roast, meats, beef, slow cooker, crockpot
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