Slow Cooker Caribbean Chuck Roast
Equipment
- 6 quart crock pot
- large deep skillet or Dutch oven
- cutting board & sharp knife
- measuring cups & measuring spoons
Ingredients
Searing Roast
- 3-5 lb chuck roast (boneless or bone-in)
- 4 TBS all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 TBS cooking oil
Chopped Vegetables
- 2 medium russet potatoes, peeled & chopped into big pieces
- 2 medium sweet potatoes, peeled & chopped into big pieces
- 2 medium yellow onions, peeled & chopped into big pieces
- 3-4 ribs celery, chopped into big slices
- 2 medum carrots, peeled & chopped into big pieces
- 3 tsp minced garlic
Caribbean Sauce
- 14 oz beef broth
- 15 oz tomato sauce
- 1 1/2 cups orange juice
- 2 TBS brown sugar, packed
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chili powder
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1 tsp unsweetened cocoa powder
- 1 TBS corn starch
- fresh parsley, for garnish
- 1/4 tsp salt, to taste
- 1/4 tsp black pepper, to taste
Instructions
- In a large deep skillet or Dutch oven, heat 2 TBS cooking oil over medium high heat. Spread 2 TBS flour onto top of roast and season with 1/4 tsp salt & 1/4 tsp black pepper. Place roast floured & seasoned side down into hot oil. Sear for 4-5 minutes until golden brown on bottom of roast.
- Flip roast over and add an additional 2 TBS oil to skillet. Sprinkle on 2 TBS flour onto the top of roast and season with additional 1/4 tsp salt & 1/4 tsp black pepper. Sear for an additional 4-5 minutes until golden brown & seared. Turn roast on to it's side and sear for 1 minute per each side edge of roast.
- Spray a 6 quart crockpot/slow cooker with non-stick cooking spray. Place 1/2 of the chopped potatoes, sweet potatoes, onions, celery, and carrots into bottom of crockpot. Place seared roast on top of vegetables. Place remaining potatoes, sweet potatoes, onions, celery, and carrots on top of roast. Evenly place minced garlic all over the top of vegetables.
- In the same skillet or large pot that the roast was cooked in, over medium heat, add beef broth, tomato sauce, orange juice, brown sugar, cumin, coriander, chili powder, dried oregano, cinnamon, cocoa powder, and corn starch. Whisk all together while scraping the bottom of pot to get all the bits from the roast up (great flavor).Season with salt & black pepper to taste.
- Once all incorporated, turn off heat and pour sauce all over the vegetables & roast in the crockpot. Place lid on and cook on low for 8-10 hours or on high for 6-7 hours. (This step depends on the size of your roast. Make sure that it is fork tender and fall apart. Vegetables should be tender.)Garnish with fresh parsley, if desired.
Made this last night and it was great with flavor. made a few adjustments and still was yummy. Will be making this again. Thank you for the amazing recipes Catherine. Keep them coming