Slow-Cooked Caribbean Pot Roast

By carvalhohm

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 peel
• 3/4 teaspoon baking cocoa
• 1 can (15 ounces) tomato sauce

Details

Servings 10
Adapted from tasteofhome.com

Preparation

Step 1

Place potatoes, carrots and celery in 5-qt. slow cooker. In large skillet, brown meat in oil on all sides. Transfer meat to slow cooker.

In same skillet, saute onion in drippings until tender. Add garlic; cook 1 minute longer. Combine flour, sugar, brown sugar, seasonings, 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.