Pot Roast Caribe

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Most Helpful Positive Review

Jan 30, 2009

Yummy! I agree with other reviewers who said that it didn't taste as exotic as you might expect given the ingredients, but it was very flavorful and the sauce was very rich. The sweet potatoes and carrots were a perfect compliment to the sauce. This would not have fit in my slow cooker so I did it in the oven, as explained in my review. I also made a few modifications to the method which worked out great. I made this a day ahead and it was delicious! A great alternative to the standard pot roast. My 3 and 5 year olds liked it too. A few modifications: *Used brown sugar and reduced to 1 Tbsp *Used 3 fist-sized potatoes (cut in 1/2), 1 big sweet potato (cut in 1/4s) & 2 carrots for the veggies. *Browned meat. Remove. Saute onions and celery together in the fat. Then add all spices (NOT flour) for 1 minute. Then add flour and stir constantly for 1 more minute. Deglaze with about 1/2 cup red wine. Then add tomato sauce. Boil. Then add meat. Bake just the meat/onion mixture in oven at 325 for 3 hrs, periodically adding more water. Add veggies, reduce to 300 and cook 1 hour more.

—GoodEater

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Most Helpful Critical Review

Feb 22, 2008

I tried to make this on the stovetop, as I didn't have 8 hrs. I cooked it for 2 hrs. and it was done, but tough. I will allow more time for cooking or use the oven or crock pot next time! I love the flavors, very rich and great for dipping bread. Not as exotic as I would have thought with the cocoa and cinnamon. I think it adds richness without "weirdness".

—Phoenix

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43 Ratings

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Jan 23, 2008

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.

—Ang

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Mar 02, 2008

I was in a "roast rut" and couldn't bring myself to making yet another roast. However, when I stumbled upon this recipe this morning, I was thrilled to see a recipe that included some different, almost "exotic" spices/flavors. I loved it and it turned out well even though I messed up the cooking method (mixed the flour, chopped onion, and all spices in with the tomato sauce which resulted in a paste..oops). It all cooked down nicely, however, and everyone enjoyed it. I really liked the new flavors and will make it again. My husband, who is a "no frills, try nothing new" guy liked it, but wasn't as thrilled about it as I was. I think you have to be a little daring to really LOVE this recipe...but nevertheless everyone still enjoyed it and had seconds.

—j3reese

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Mar 30, 2010

We really enjoyed this! I followed the recipe exactly as written. The flavoring is just right, and no particular spice strikes a prominent or discordant note in the sauce. My roommate, who loves pot roast and traditional flavors, thought this was delicious. I cut the roast into three sections to help it cook more thoroughly. Next time I'll add more carrots and celery, since there was lots of sauce and a bit of extra space in my crockpot. What a great change from my usual pot roast!

—CookieWeasel

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Mar 08, 2008

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.

—Jenny G.

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Jul 27, 2009

This was very good, even though from the large number of ingredients that went in, only a few came through... but I am sure the flavor was a combination of them all. I tend to prefer easier slow cooker dishes where you don't have to use 2 separate pots on the stovetop and it can all be done in the crockpot, but other than that, this was great.

—Alina

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Jan 16, 2008

I liked this alot ,Wanted something new. Diden't care for the Vegies in the sause and would definatly add a little heat next time. Made great sandwiches the next day

—Bob Cooks

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Nutrition

Calories
595 kcal
30%

Carbohydrates
39.8 g
13%

Cholesterol
103 mg
34%

Fat
34.2 g
53%

Fiber
6.8 g
27%

Protein
32.9 g
66%

Sodium
888 mg
36%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pot Roast Caribe

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 595
Calories from Fat: 308

% Daily Value *
Total Fat 34.2g 53 %
** Saturated Fat 11.1g 56 %
** Cholesterol 103mg 34 %
Sodium 888mg 36 %
** Potassium 1248mg 35 %
Total Carbohydrates 39.8g 13 %
Dietary Fiber 6.8g 27 %
Protein 32.9g 66 %
** Sugars 11.3g
** Vitamin A 129 %
** Vitamin C 58 %
Calcium 12 %
** Iron 56 %
** Thiamin 29 %
** Niacin 88 %
** Vitamin B6 52 %
** Magnesium 34 %
** Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.