Slow-Cooked Caribbean Pot Roast |
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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 10 |
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I put this sweet potato recipe together throughout the fall and winter seasons, but considering how simple the dish is to prepare, anytime is a great time to enjoy it! 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 king arthur unbleached 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 |
Directions:
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.
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