Delicious variation of the basic pot roast with a Caribbean flair.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

594.6 calories; 32.9 g protein; 39.8 g carbohydrates; 103.4 mg cholesterol; 887.6 mg sodium. Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/31/2009
Yummy! I agree with other reviewers who said that it didn't taste as exotic as you might expect given the ingredients but it was very flavorful and the sauce was very rich. The sweet potatoes and carrots were a perfect compliment to the sauce. This would not have fit in my slow cooker so I did it in the oven as explained in my review. I also made a few modifications to the method which worked out great. I made this a day ahead and it was delicious! A great alternative to the standard pot roast. My 3 and 5 year olds liked it too. A few modifications: Used brown sugar and reduced to 1 Tbsp Used 3 fist-sized potatoes (cut in 1/2) 1 big sweet potato (cut in 1/4s) & 2 carrots for the veggies. Browned meat. Remove. Saute onions and celery together in the fat. Then add all spices (NOT flour) for 1 minute. Then add flour and stir constantly for 1 more minute. Deglaze with about 1/2 cup red wine. Then add tomato sauce. Boil. Then add meat. Bake just the meat/onion mixture in oven at 325 for 3 hrs periodically adding more water. Add veggies reduce to 300 and cook 1 hour more. Read More
(29)

Most helpful critical review

Rating: 3 stars
02/22/2008
I tried to make this on the stovetop as I didn't have 8 hrs. I cooked it for 2 hrs. and it was done but tough. I will allow more time for cooking or use the oven or crock pot next time! I love the flavors very rich and great for dipping bread. Not as exotic as I would have thought with the cocoa and cinnamon. I think it adds richness without "weirdness". Read More
(9)
50 Ratings
  • 5 star values: 21
  • 4 star values: 23
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/30/2009
Yummy! I agree with other reviewers who said that it didn't taste as exotic as you might expect given the ingredients but it was very flavorful and the sauce was very rich. The sweet potatoes and carrots were a perfect compliment to the sauce. This would not have fit in my slow cooker so I did it in the oven as explained in my review. I also made a few modifications to the method which worked out great. I made this a day ahead and it was delicious! A great alternative to the standard pot roast. My 3 and 5 year olds liked it too. A few modifications: Used brown sugar and reduced to 1 Tbsp Used 3 fist-sized potatoes (cut in 1/2) 1 big sweet potato (cut in 1/4s) & 2 carrots for the veggies. Browned meat. Remove. Saute onions and celery together in the fat. Then add all spices (NOT flour) for 1 minute. Then add flour and stir constantly for 1 more minute. Deglaze with about 1/2 cup red wine. Then add tomato sauce. Boil. Then add meat. Bake just the meat/onion mixture in oven at 325 for 3 hrs periodically adding more water. Add veggies reduce to 300 and cook 1 hour more. Read More
(29)
Rating: 4 stars
03/02/2008
I was in a "roast rut" and couldn't bring myself to making yet another roast. However when I stumbled upon this recipe this morning I was thrilled to see a recipe that included some different almost "exotic" spices/flavors. I loved it and it turned out well even though I messed up the cooking method (mixed the flour chopped onion and all spices in with the tomato sauce which resulted in a paste..oops). It all cooked down nicely however and everyone enjoyed it. I really liked the new flavors and will make it again. My husband who is a "no frills try nothing new" guy liked it but wasn't as thrilled about it as I was. I think you have to be a little daring to really LOVE this recipe...but nevertheless everyone still enjoyed it and had seconds. Read More
(17)
Rating: 4 stars
01/23/2008
I had a hankering for good pot roast today but wanted to do something different from my old stand by recipe with dry onion soup mix. I found this recipe and tried it. It was really good! The roast came out so juicy and tender and my husband and 3 sons all had second servings!! The flavor of the sauce reminds me a lot of Cincinnati Chile and I loved it. It was a very pleasant change of pace from our regular old pot roast. Thanks for a really good recipe. Read More
(15)
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Rating: 5 stars
03/30/2010
We really enjoyed this! I followed the recipe exactly as written. The flavoring is just right and no particular spice strikes a prominent or discordant note in the sauce. My roommate who loves pot roast and traditional flavors thought this was delicious. I cut the roast into three sections to help it cook more thoroughly. Next time I'll add more carrots and celery since there was lots of sauce and a bit of extra space in my crockpot. What a great change from my usual pot roast! Read More
(12)
Rating: 3 stars
02/22/2008
I tried to make this on the stovetop as I didn't have 8 hrs. I cooked it for 2 hrs. and it was done but tough. I will allow more time for cooking or use the oven or crock pot next time! I love the flavors very rich and great for dipping bread. Not as exotic as I would have thought with the cocoa and cinnamon. I think it adds richness without "weirdness". Read More
(9)
Rating: 4 stars
03/08/2008
My family enjoyed this! I used a larger roast added some tomato paste and water to make up for needing more sauce. I also added some red wine and did the spices at abut 1.5 times what is suggested. I didn't have a crock pot so I cooked it on the stove for about 3 hours. Read More
(6)
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Rating: 5 stars
07/27/2009
This was very good even though from the large number of ingredients that went in only a few came through... but I am sure the flavor was a combination of them all. I tend to prefer easier slow cooker dishes where you don't have to use 2 separate pots on the stovetop and it can all be done in the crockpot but other than that this was great. Read More
(5)
Rating: 5 stars
07/15/2010
This recipe was very different from any pot roast recipe I ever tried. I tried it with a pork roast and it turned out amazing. And in the end I didn't mind eating left overs not one bit!! Read More
(5)
Rating: 4 stars
01/16/2008
I liked this alot Wanted something new. Diden't care for the Vegies in the sause and would definatly add a little heat next time. Made great sandwiches the next day Read More
(5)