Pot Roast Caribe

SUBMITTED BY: danda22151

"Delicious variation of the basic pot roast with a Caribbean flair."

PREP TIME	25 Min
COOK TIME	8 Hrs
READY IN	8 Hrs 25 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 tablespoons vegetable oil
1 (3 pound) boneless beef chuck roast
2 cloves garlic, crushed
1 cup chopped onion
1 teaspoon salt
2 (8 ounce) cans tomato sauce
2 tablespoons white sugar
1 tablespoon all-purpose flour
1 teaspoon unsweetened cocoa powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 teaspoon grated orange zest
2 large potatoes, cut into large chunks
3 carrots, sliced
1 stalk celery, chopped
1/2 cup sliced almonds

READ REVIEWS (7)

DIRECTIONS

Heat the oil in a large skillet over medium-high heat. Place the roast into the hot oil and cook, turning frequently, until browned on all sides. Remove from the skillet and place in a slow cooker.
Cook garlic and onions in the skillet in the meat drippings until tender. Stir in the salt and tomato sauce. Combine the sugar, flour, cocoa powder, chili powder, oregano, cumin, coriander, cinnamon, and orange zest; stir into the tomato sauce. Pour the tomato sauce over the roast in the slow cooker. Add potatoes, carrots and celery. Cover, and cook on Low for 6 to 8 hours, or until meat is tender. Garnish with sliced almonds before serving.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Mar. 8, 2008 by Jenny G.

My family enjoyed this! I used a larger roast, added some tomato paste and water to make up for needing more sauce. I also added some red wine, and did the spices at abut 1.5 times what is suggested. I didn't have a crock pot, so I cooked it on the stove for about 3 hours.

1 user found this review helpful

Reviewed on Jan. 23, 2008 by Ang

I had a hankering for good pot roast today, but wanted to do something different from my old stand by recipe with dry onion soup mix. I found this recipe and tried it. It was really good! The roast came out so juicy and tender and my husband and 3 sons all had second servings!! The flavor of the sauce reminds me a lot of Cincinnati Chile, and I loved it. It was a very pleasant change of pace from our regular old pot roast. Thanks for a really good recipe.

1 user found this review helpful