Delicious variation of the basic pot roast with a Caribbean flair.
Ingredients
- vegetable oil: 2 Tbsp
- boneless beef chuck roast: 1 piece (3 pound)
- garlic: 2 clove (crushed)
- onion: 1 cup (chopped)
- salt: 1 tsp
- tomato sauce: 2 cans (8 ounce cans)
- white sugar: 2 Tbsp
- all-purpose flour: 1 Tbsp
- unsweetened cocoa powder: 1 tsp
- chili powder: 1 tsp
- oregano: 1 tsp (dried)
- ground cumin: 1 tsp
- ground coriander: 1 tsp
- ground cinnamon: 0.25 tsp
- orange zest: 1 tsp (grated)
- potatoes: 2 piece (cut into large chunks)
- carrots: 3 piece (sliced)
- stalk celery: 1 piece (chopped)
- almonds: 0.5 cup (sliced)
Metric Conversion
Stages of cooking
-
Heat the oil in a large skillet over medium-high heat. Place the roast into the hot oil and cook, turning frequently, until browned on all sides. Remove from the skillet and place in a slow cooker.
-
Cook garlic and onions in the skillet in the meat drippings until tender. Stir in the salt and tomato sauce. Combine the sugar, flour, cocoa powder, chili powder, oregano, cumin, coriander, cinnamon, and orange zest; stir into the tomato sauce. Pour the tomato sauce over the roast in the slow cooker. Add potatoes, carrots and celery. Cover, and cook on Low for 6 to 8 hours, or until meat is tender. Garnish with sliced almonds before serving.
