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Pot Roast Caribe
January 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.

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