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Slow Cooker Caribbean Pot Roast
Topic Started: Dec 3 2017, 11:00 PM (113 Views)
CharleneG
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I made this today, no changes needed. It was so good!

SLOW COOKED CARIBBEAN POT ROAST

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 peel
3/4 teaspoon baking cocoa
1 can (15 ounces) tomato sauce

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. Cover and cook on low for 6-8 hours or until beef and vegetables are tender. Yield: 10 servings.

Originally published as Slow-Cooked Caribbean Pot Roast in Healthy Cooking December/January 2010, p33

Charlene’s Notes: Outstanding! No changes needed
Edited by CharleneG, Dec 3 2017, 11:01 PM.
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ime

Love any thing in slow cooker. :thumb:
Edited by ime, Apr 25 2018, 02:59 PM.
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Lisa
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This sounds wonderful.Sure has lots of ingredients tho.Trying this one out for sure
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