Slow Cooker Caribbean Pot Roast

A comfort food staple, with a few unique ingredients, makes for a warm dish with outstanding flavors.


  • 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


  1. Add potatoes, carrots, and celery to a 5-quart slow cooker. Heat canola oil in a skillet. Add meat and brown on each side. Place meat in the slow cooker.
  2. Using the same skillet, cook onions in leftover meat juices until tender. Add minced garlic and cook for 1 minute. In a separate bowl, mix flour, both sugars, seasonings, orange zest, and baking cocoa. Mix in tomato sauce. Add the onion mixture and heat throughout. Pour over meat.
  3. Cook on low for 6 to 8 hours, until meat and vegetables are tender.

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