Caribbean Slow Cooker Pot Roast
Pot roast takes on a whole new meaning with this easy slow cooker method. A flavorful sauce boasting tastes of the Caribbean bath the roast for 8 hours of slow cooking delivering a new age of comfort food to the dinner table!
Servings 6
Calories 469kcal
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
Calories: 469kcal | Carbohydrates: 4g | Protein: 43g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 156mg | Sodium: 582mg | Potassium: 783mg | Fiber: 0g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 3.5mg | Calcium: 54mg | Iron: 5.4mg