This dish is definitely a year-round recipe. Sweet potatoes, orange zest and baking cocoa are my surprise ingredients. &mdash;Jenn Tidwell, Fair Oaks, California 

Slow-Cooked Caribbean Pot Roast

sweet potatoes, cubed

carrots,

celery

boneless beef chuck roast (2-1/2 pounds)

canola oil

onion,

garlic cloves,

all-purpose flour

sugar

brown sugar

cumin

salt

coriander

chili powder

oregano

cinnamon

orange zest

baking cocoa

(15 ounces) tomato sauce

25g protein. Diabetic Exchanges: 3 lean meat

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.

In the same skillet, saute onion in drippings until tender. Add garlic; cook 1 minute longer. Combine the flour, sugar, brown sugar, seasonings, orange zest and cocoa. Stir in tomato sauce; add to skillet and heat through. Pour over beef.

Cover and cook on low until beef and vegetables are tender, 6-8 hours.

My review no longer appears.  I know that I mentioned how the sweet potatoes did go really soft, even though I added them near the end.

This smelled fantastic while it was cooking. However, the flavor was lost under the mixture of sweet potato mash and tomato sauce. I have much better pot roast recipes and won't be making this one again.

Very good! Very interesting blend of spices and flavors. I agree with other reviewers it is a bit too sweet, so I omit the white sugar.

Very good -- albeit a tad sweet for me.  Next time I'll use a bit less sugar and cinnamon, as the sweet potatoes have sweetener and autumn flavors of their own. That said, this is a keeper, and, I adapted it as STEW in the Instant Pot, as follows:  I had 1.5 lbs of stew meat (cubed) and .5 lb ground round, so I used that in place of the pot roast Sauteed the stew meat in batches in the IP Sauteed the ground round, onions, and garlic in the IP Mixed all spices and a large strip of orange peel in a mini blender Added those spices to the 15 oz of tomato sauce Cut up all the veggies and added them, plus 1 extra regular Boise potato cut up Added the tomato sauce on top Thought it was a little thick, so, added 1/2 can of water swirling the tomato sauce for the can Set to "Stew" on high pressure 80 minutes.  Came out tender to the bite and very good. Next time I'd cook it for 60 minutes only to maintain firmer chunks of potato, and, I'dd a full can of water.  My chunky Carribbean Beef Stew version is unique and will be made again!  Served it with Cornbread.

Very good recipe, very tasty even as leftovers.  I followed the ingredient amounts exactly (not like me, lol).  In spite of adding the sweet potatoes later (used Ninja stovetop setting), they did get mushy and totally disappeared in the leftovers.

This is now my favorite pot roast ever!!!

What a treat to find a recipe that has such a unique and wonderful flavor. I wasn’t sure what to expect when I saw the list of ingredients but a friend recommended it to me and I am so glad I tried it! The only change I have made over time is to add more salt because it helps the flavors come out more in my opinion. As mentioned in another review it freezes well and you will not want to waste any of this yummy roast. The potato’s do blend into the sauce more after being frozen but I don’t mind that.

Fantastic! A wonderful mix of spices for a very flavorful roast. The sweet potatoes are a nice change from white potatoes.

Very good flavor will make it again, not a fan of sweet potatoes but good in this dish!!

Excellent recipe just as written. Great combo of spices.

This recipe was nice for a different way to prepare pot roast.  I placed the roast in the crock pot and placed the vegetables on top so they wouldn't get mushy as they did for other reviewers, and that helped.  It isn't one of my favorite recipes, but I may prepare it again sometime.

What a wonderful tasting pot roast!  I just loved the flavors given by the sweet potato and seasonings.  It was a nice change from the "traditional" flavored pot roast.  There were no leftovers in my house -- my teenage son loved it so much he could not stop going back for more.

This smells delicious as it is cooking. The sauce is very flavorful. The carrots maintain a good texture when cooked, but we were not fans of the sweet potatoes. They turned out mushy, and did not soak up flavor from the sauce.

Really enjoyed this recipe.  It was easy to make and different from the same old same old.  I saw someone mentioned they might try it with a pork roast and that is exactly what I'm going to do.

Mmm- I'am not sure what to say about this recipe, i didn't think it was that bad, but my family wasn't  trilled by it. I might try it with a pork loin instead of  beef roast.

Flavors are fantastic.  Makes lots of sauce.  Serve with rice/potatoes to use up the sauce.  Smelled awesome as it is cooking.  Highly recommend.  It is a keeper.

Even my vegetarian room mate was drooling over this dish!  It smells wonderfully fragrant while cooking, and tastes delicious.

For those of us who don't have a slow cooker maybe you could add oven temperature and time of cooking.

My kids loved this and I can never get them to eat sweet potatoes! Only thing I will do differently is add a lil more zip to the sauce with some red pepper flakes and a little bit more tomato sauce.

Not your "same old" variation on pot roast--deliciously different.  I made this last week and my husband's already asked for it again!  Thank you, Jenn, for sharing this wonderful recipe.

I really liked this recipe. It was a little to sweet for me so I added some red pepper flakes to give it a little heat. My family loved it.

slow-cooked caribbean pot roast

Prep Time: 30 minutes

Cook Time: 6 hours

Total: 6 hours, 30 minutes

Servings: 10

Author : Taste of Home

Ingredients

Instructions

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