Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Caribbean Pot Roast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 12 reviews

  • Author: Leila
  • Total Time: 7 hours 15 minutes to 8 hours 15 minutes
  • Yield: 6 servings

Description

This Slow Cooker Caribbean Pot Roast is a flavorful and tender beef dish infused with aromatic spices and tropical ingredients like orange zest and pineapple. Slow-cooked to perfection with sweet potatoes, carrots, and red onion, this hearty one-pot meal offers a delicious Caribbean twist to classic pot roast that's perfect for a comforting family dinner.

Ingredients

Vegetables

  • 2 medium sweet potatoes, cubed
  • 2 large carrots, sliced
  • 1 red onion, quartered

Main Protein

  • 1 boneless beef chuck roast, about 2 1/2 pounds

Seasonings and Spices

  • 4 garlic cloves, minced
  • 1 tablespoon all-purpose flour
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon grated orange zest
  • 1 teaspoon baking cocoa
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper, to season beef

Liquids and Others

  • 2 tablespoons canola oil
  • 1 can tomato sauce (15 ounces)
  • 1 can pineapple chunks in juice (15 ounces)

Instructions

  1. Arrange Vegetables: Place the cubed sweet potatoes, sliced carrots, and quartered red onion evenly in the bottom of a 6-quart slow cooker, creating a bed for the meat.
  2. Sear the Beef: Heat a large skillet over medium-high heat and add the canola oil. Season the beef chuck roast generously with salt and pepper. When the oil is hot, add the beef and brown it on all sides, roughly 3-4 minutes per side, to lock in flavor. Once browned, transfer the roast to rest on top of the vegetables in the slow cooker.
  3. Combine Seasonings: In a bowl, mix together minced garlic, all-purpose flour, brown sugar, ground cumin, additional salt, ground coriander, chili powder, dried oregano, ground cinnamon, grated orange zest, baking cocoa, tomato sauce, pineapple chunks with their juice, and Worcestershire sauce until well combined.
  4. Add Sauce Mixture: Pour the combined sauce and seasoning mixture over the beef and vegetables in the slow cooker, ensuring the meat is well coated.
  5. Cook Slowly: Cover the slow cooker and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until both the beef and vegetables are fork-tender and infused with the rich Caribbean flavors.
  6. Rest and Serve: Once cooking is complete, remove the beef from the slow cooker and let it rest for 15 minutes before slicing to retain juices. Serve the sliced pot roast alongside the cooked vegetables and sauce, spooning some of the flavorful cooking liquid over the top.

Notes

  • For best flavor, searing the beef before slow cooking is essential to develop a rich, caramelized crust.
  • If you prefer, add extra pineapple juice to adjust sauce consistency during cooking.
  • Use a meat thermometer to ensure the beef reaches an internal temperature of at least 145°F for safe consumption.
  • This dish pairs well with steamed rice or crusty bread to soak up the delicious sauce.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Prep Time: 15 minutes
  • Cook Time: 7 to 8 hours (slow cooker low) or 4 to 5 hours (slow cooker high)
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Caribbean

Find it online: https://recipesbyleila.com/slow-cooker-caribbean-pot-roast-recipe/