Slow-Cooked Caribbean Pot Roast Recipe

This Slow-Cooked Caribbean Pot Roast is a flavorful and hearty dish that combines tender beef chuck roast with sweet potatoes, carrots, and a unique blend of spices inspired by Caribbean flavors. The slow cooker makes the meat melt-in-your-mouth tender, while the rich sauce, featuring spices like cumin, coriander, and cinnamon, adds incredible depth and warmth. Perfect for a cozy dinner, this dish is both comforting and full of flavor.

Why You’ll Love This Recipe

This pot roast is packed with bold, vibrant flavors that come together beautifully in the slow cooker. The combination of sweet potatoes, carrots, and celery with the perfectly seasoned beef creates a complete and satisfying meal. The addition of spices like cumin, cocoa, and orange zest adds a delightful Caribbean twist to the traditional pot roast. Plus, it’s easy to prepare and requires minimal effort—just set it and forget 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 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 zest
• 3/4 teaspoon baking cocoa
• 1 can (15 ounces) tomato sauce

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Vegetables: Place the cubed sweet potatoes, sliced carrots, and chopped celery in the bottom of a 5-quart slow cooker.
2. Brown the Beef: In a large skillet, heat the canola oil over medium-high heat. Brown the beef chuck roast on all sides, about 3-4 minutes per side. Once browned, transfer the roast to the slow cooker on top of the vegetables.
3. Sauté the Onion and Garlic: In the same skillet, sauté the chopped onion in the drippings from the beef until it becomes tender, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
4. Make the Sauce: In a small bowl, combine the flour, sugar, brown sugar, cumin, salt, coriander, chili powder, oregano, cinnamon, orange zest, and cocoa. Stir this mixture into the sautéed onion and garlic. Pour in the tomato sauce and stir until everything is well combined. Heat through for 2-3 minutes, then pour the mixture over the beef and vegetables in the slow cooker.
5. Slow Cook the Roast: Cover the slow cooker and cook on low for 6-8 hours, or until the beef is tender and the vegetables are cooked through.
6. Serve: Once cooked, remove the beef from the slow cooker and slice or shred it. Serve the beef with the vegetables and sauce.

Servings and Timing

• Servings: 6-8
• Prep time: 15 minutes
• Cook time: 6-8 hours on low
• Total time: 6-8 hours

Variations

• Add More Vegetables: Feel free to add other vegetables like bell peppers, parsnips, or peas for more variety.
• Make It Spicier: If you like a bit of heat, add chopped jalapeños or a pinch of cayenne pepper to the sauce.
• Use Other Cuts of Beef: You can use brisket or round roast if you prefer a different cut of meat.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the microwave or on the stovetop until warmed through. You may need to add a splash of broth or water to loosen the sauce if it thickens too much during storage.

FAQs

1. Can I use a different type of roast?

Yes, you can use other cuts of beef like brisket or round roast, but the cooking time may vary depending on the cut.

2. Can I cook this recipe on high in the slow cooker?

Yes, you can cook this on high for about 3-4 hours, but for the best results and tender beef, cooking on low is recommended.

3. Can I make this recipe ahead of time?

Yes, you can prepare this the day before and store it in the refrigerator. Reheat it gently before serving.

4. Can I use fresh herbs instead of dried?

Yes, you can use fresh herbs in place of dried. Use three times the amount of fresh herbs (e.g., 3 teaspoons fresh oregano for 1 teaspoon dried).

5. Can I use a slow-cooker liner for easier cleanup?

Yes, using a slow-cooker liner can make cleanup much easier!

6. Can I freeze leftovers?

Yes, you can freeze the leftovers for up to 2-3 months. Store in an airtight container or freezer bag, and thaw overnight in the refrigerator before reheating.

7. Can I use ground beef instead of a chuck roast?

Ground beef can be used, but the texture and flavor will be different, and you will need to cook it separately from the vegetables and sauce.

8. Can I skip the sweet potatoes?

Yes, you can omit the sweet potatoes and use other root vegetables like parsnips or potatoes instead.

9. How do I know when the beef is done?

The beef is done when it is tender and easily pulls apart with a fork. It should reach an internal temperature of 145°F.

10. Can I add a different type of spice to this recipe?

Feel free to experiment with other spices like turmeric, ginger, or allspice for a different flavor profile!

Conclusion

This Slow-Cooked Caribbean Pot Roast is a flavorful and hearty dish that’s easy to prepare and perfect for feeding a crowd. With a rich, aromatic sauce, tender beef, and nutritious vegetables, it’s a meal that brings comfort and warmth. Plus, it’s versatile, so you can make it your own with different veggies or spices. Serve it for dinner and enjoy the delightful Caribbean-inspired flavors!

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