Slow Cooker Pot Roast with Caribbean flavors takes old school pot roast to a whole new level! An easy recipe creating a beautiful roast with spicy bold sauce you’ll love.
We’ve bumped the comfort food up to the next level with this Caribbean-inspired Slow Cooker Pot Roast.
No more boring flavors for this comfort food!
An easy homemade sauce turns this pot roast recipe into everyone’s favorite dish!
AND if you have any leftovers use them for Spicy Pot Roast Nachos created just for this recipe.
Slow cookers are great for cooking up soul-warming food with big flavor and little effort from you.
Slow Cooker Pot Roast is no exception. Perfectly done meat with a mouthwatering Caribbean-inspired sauce!
An easy dinner recipe any night of the week.
Slow Cooker Pot Roast Ingredients
All the ingredients in this slow cooker pot roast recipe are easy to find at the store!
- Vegetable or Canola Oil
- Boneless Beef Chuck Roast
- Jalapeno Pepper
- Garlic cloves
- Red Onion
- Kosher Salt
- Brown Sugar
- Chili Powder
- Oregano
- Cumin
- Coriander
- Cinnamon
- All Purpose Flour (regular or gluten-free)
- Orange Zest
- canned Tomato Sauce
Ingredient Notes
Chuck Roast
Chuck Roast is a perfect cut of meat to create a fork-tender, fall apart delicious pot roast.
It has a lot of marbling, fat running through the meat. This gives it excellent flavor and texture when cooked properly.
Chuck Roast will sometimes have butcher’s twine around it. This is holding multiple pieces of meat together.
Leave the twine ON until after cooking. Cut and remove it before slicing and serving the pot roast.
Jalapeno Peppers
Jalapeno peppers can range greatly in spiciness. I’ve had some that you can barely taste and others that almost blow smoke out the ears!
This will affect the spiciness of the sauce.
If you REALLY like it spicy, use an additional jalapeno pepper.
OR give the sauce a taste and add some hot sauce before cooking.
Here is my quick, easy method to remove seeds from jalapeno peppers.
Always wash hands thoroughly after cutting hot peppers and do not touch your eyes or nose.
Flour
Regular all-purpose flour or gluten-free flour blends can be used.
Orange Zest
Using a zester is the easiest way to create orange zest. A fine grater works too.
This is my all time favorite zester (I give them for gifts I love it so much).
It zests quickly and easily and has a measurement guide on the back. Zesting with it feels like zesting butter it’s so smooth.
Time Saving Preparation Tip
I use a mini chopper for prepping my vegetables whenever possible.
It makes quick work of chopping and dicing vegetables with easy (dishwasher) clean up.
For this recipe I add the garlic and jalapenos together into the mini chopper to dice them.
After placing them in the cooking pan I add the onion to chop them.
Don’t Skip the Browning Step!
Generally, I prefer non-fussy slow cooker meals. Those that only require adding the ingredients to the slow cooker and putting the lid on.
This recipe is an exception that’s worth it!
Browning the roast and making the sauce before adding it to the slow cooker makes all the difference!
This step is crucial for building outstanding flavor in both the meat and the sauce.
It only takes a few minutes and it’s worth the extra step, trust me.
How to make Caribbean Crock Pot Pot Roast – Step-by-Step
STEP 1: In a skillet or Dutch oven, heat the oil over medium-high heat (photo 1). Brown the chuck roast on all sides (photo 2); place into the slow cooker (photo 3).
STEP 2: Add the jalapenos, garlic and onion to the pan; saute until onions begin to soften (photo 4). Scrape up any browned bits while sauteing.
STEP 3: Add all the remaining ingredients to the pan, EXCEPT the tomato sauce (photo 5); stir to combine.
STEP 4: Add the tomato sauce (photo 6) and cook for 1 minute (photo 7; after cooking). Pour onto the chuck roast in the crock pot. Rotate the roast to cover with the sauce (photo 8).
STEP 5: Cover, cook on LOW setting for 8 hours. Remove the roast and allow to rest for 5 minutes before slicing.
STEP 6: Strain any fat from the sauce and serve with the sliced crock pot pot roast.
Make it a Meal!
For serving this beauty, there are so many fun side dish options!
- Instant Pot Mashed Sweet Potatoes with Chipotle
- Instant Pot Cilantro Lime Rice Recipe
- Instant Pot Coconut Lime Jasmine Rice
- Authentic Costa Rican Gallo Pinto (beans and rice)
- Cuban Black Beans and Rice (Moros y Cristianos)
- Peruvian Pisco Sour
- Cornbread
More Slow Cooker Recipes You’ll Love
- Slow Cooker Pulled Pork Sandwiches
- Slow Cooker Buffalo Chicken Meatball + Mini Sandwiches
- Slow Cooker Barbecue Beans with Bacon
- Root Beer Slow Cooker Baby Back Ribs
- Slow Cooker Carnitas
- Slow Cooker Hot Buttered Rum
Do You Have an Instant Pot?
Try this recipe Creamy Mushroom Instant Pot Pot Roast too!
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Caribbean Slow Cooker Pot Roast
Ingredients
- 2 tablespoons Vegetable or Canola Oil
- 3 pound Boneless Beef Chuck Roast
- 1 Jalapeno Pepper diced
- 3 cloves Garlic peeled and diced
- 1 1/2 cups chopped Red Onion
- 1 teaspoon Kosher Salt
- 1 tablespoon Brown Sugar
- 1 1/2 teaspoons Chili Powder
- 1 1/2 teaspoons Oregano
- 1 1/2 teaspoons ground Cumin
- 1 teaspoon Coriander
- 1/4 teaspoon ground Cinnamon
- 1 tablespoon All Purpose Flour gluten-free or regular
- Zest of 1 Orange
- 1 15 ounce can Tomato Sauce
Instructions
- In a large skillet or Dutch oven, heat the oil over medium-high heat. Brown the roast on all sides, turning often. Place the roast in a 4 quart or larger slow cooker.
- Add the jalapenos, garlic and onions to the pan used to brown the roast and saute, stirring often, until the onions have begun to soften. Scrape up any browned bits from the roast while sauteeing. Add all the remaining ingredients, except the tomato sauce, and stir to combine. Add the tomato sauce, stir to combine and cook for a mintue. Pour the sauce onto the roast in the slow cooker. Rotate the roast to be coated on all sides with the sauce.
- Cover, cook on LOW setting for 8 hours. Remove the roast and allow to rest for 5 minutes before slicing. Strain any fat from the sauce in the slow cooker and serve wtih the sliced roast.
Nutrition
Originally published: December 7, 2017
Slow Cooker Pot Roast is an easy dinner recipe perfect for any night of the week!
Kelli B says
This was delicious! Great way to jazz up a boring staple. And I think if you swapped the brown sugar with a juice of some kind, it would be Whole 30 compliant!
Brooke Villegas says
Made this in the instant pot for 100 mins and slow release for 10 mins. Only change was I didn’t use any oil to sautee the veggies. I just use a little water to save fat and calories. Was delicious!!! Thank you.
Toni Dash says
Fantastic! Love knowing this Brooke. Thanks so much for your comment and details. I’m sure others will be eager to try it this way too.
Lisa Rowland says
Wow, just WOW! I followed this recipe exactly. I did all the preparations the night before and got it all in the crockpot. I put the crock pot in the refrigerator and called my son while I was at work at 10:00 in the morning to turn it on low. It was done by 6 and most likely the best recipe I have tried all year! I make, at the very least, One New recipe, every week for my family so that’s saying a lot. Soooo tender & juicy. Extremely flavorful. Cheap & crazy easy. A previous review mentioned an undescrible, depth of flavor that the orange zest adds, I agree completely!! Thank you for sharing
Toni Dash says
I’m so delighted to get your comment Lisa! I love that recipe too. If you have any leftover I created this recipe as a follow on to use leftovers.
rebecca says
I’ve made this in the instant pot twice now. It is soooo good. Something very different and unique and deep about the flavor. The second time I made it, it didn’t have that same deep different flavor and I realized I had forgotten the orange! I was able to add it into the juices and cook them a bit more and achieve that flavor again. The orange doesn’t taste like fresh orange, it somehow changes to something else. It’s really delicious and a nice change of pace for pot roasts. I have a lot of grassfed beef roasts in the freezer so I pressure cook for 100 minutes approx to get it really tender. I would do the slow cooker if I ever thought about it early enough. Usually I start thinking of dinner at 2 pm or so.
Toni Dash says
I’m so glad you like it! I totally understand the orange comment too!
Steph says
Could I make this in the pressure cooker/instant pot to speed it up?
What if I wanted to add vegetables (carrots/celery/potatoes)? Could I throw them in the slow cooler too from the beginning?
Toni Dash says
If you’d like to make an Instant Pot Pot Roast recipe instead I recommend this one.
Lindsay Cotter says
This was so easy to make! Delicious flavor and so tender!
wilhelmina says
This was a huge it with my family and I loved being able to let the slow cooker do the heavy lifting!
Angela Ricardo Bethea says
That Caribbean pot roast looks quite delicious, I bet my husband would like this. The recipe is easy to follow as well, will keep this in mind.
Katie says
I love the addition of the orange and cinnamon- it smells amazing when cooking, and it tastes even better when it’s done!
Ruth I says
Oh wow. This looks so yummy! I love all the spices use and how delicious this looks!