Crock Pot Beef Caribbean Pot Roast

This Crock Pot Beef Caribbean Pot Roast recipe is a rich and spiced dish, which includes beef chuck roast and sweet potatoes. It’s a great choice for holiday dinners or Sunday meals, ready in about 8 hours and 20 minutes.

Crock Pot Beef Caribbean Pot Roast Ingredients

• 2 medium sweet potatoes, cubed
• 2 large carrots, sliced
• 1/4 cup chopped celery
• 1 boneless beef chuck roast (2-1/2 pounds)
• 1 tablespoon canola oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon brown sugar
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 3/4 teaspoon ground coriander
• 3/4 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/8 teaspoon ground cinnamon
• 3/4 teaspoon grated orange zest
• 3/4 teaspoon baking cocoa
• 1 can (15 ounces) tomato sauce

How To Make Crock Pot Beef Caribbean Pot Roast

1. Layer the vegetables: Place sweet potatoes, carrots, and celery in the bottom of a 5-quart slow cooker.
2. Brown the beef: In a large skillet, heat oil over medium-high and brown the beef on all sides. Transfer to the slow cooker.
3. Sauté aromatics: In the same skillet, sauté chopped onion in beef drippings until tender. Add minced garlic and cook for 1 more minute.
4. Make the sauce: Combine flour, sugar, brown sugar, cumin, salt, coriander, chili powder, oregano, cinnamon, orange zest, and cocoa. Stir in tomato sauce and heat the mixture through.
5. Assemble and cook: Pour the sauce mixture over the beef in the slow cooker. Cover and cook on Low for 6 to 8 hours until beef and vegetables are tender.

Recipe Tips

• Can I use a different cut of beef?: Yes, a brisket or bottom round roast can also work well.
• What does the cocoa do?: It adds depth and richness to the sauce, enhancing the Caribbean flavor.
• How to add more spice:: Add a pinch of cayenne or diced jalapeño for extra heat.
• Can I prep this the night before?: Yes, assemble all ingredients in the slow cooker insert and refrigerate overnight.
• Can I thicken the sauce?: Remove the lid in the last 30 minutes of cooking, or add a cornstarch slurry if needed.

What To Serve With Caribbean Pot Roast

This spiced pot roast pairs well with tropical or hearty sides like:

• Coconut rice
• Fried plantains
• Steamed green beans
• Cornbread
• Mixed greens with citrus vinaigrette

How To Store Caribbean Pot Roast

Refrigerate: Store beef and vegetables in an airtight container in the fridge for up to 4 days.
Freeze: Freeze in portions with sauce for up to 3 months. Thaw overnight in the fridge and reheat gently.

Caribbean Pot Roast Nutrition Facts

• Calories: 278
• Total Fat: 12g
• Saturated Fat: 4g
• Cholesterol: 74mg
• Sodium: 453mg
• Total Carbohydrate: 16g
• Dietary Fiber: 3g
• Total Sugars: 8g
• Protein: 25g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook this on high to save time?
Yes, cook on High for about 4 to 5 hours, but Low is recommended for tenderness.

What can I use instead of sweet potatoes?
You can substitute with regular potatoes, but sweet potatoes add a nice contrast to the spices.

Can I skip the orange zest?
It’s optional, but it enhances the Caribbean flavor. Lemon zest can be used as a substitute.

How do I make this in the oven?
Place all ingredients in a Dutch oven, cover, and bake at 325°F for about 3 to 4 hours.

Try More Recipes:

• Crock Pot Beef Enchiladas
• Crock Pot Barbecued Beef Ribs

Crock Pot Beef Caribbean Pot Roast

Recipe by Robert Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

8

hours 

Calories

278

kcal

A boldly seasoned Caribbean-style pot roast slow-cooked with sweet potatoes and a spiced tomato sauce.

Ingredients

• 2 medium sweet potatoes, cubed
  

• 2 large carrots, sliced
  

• 1/4 cup chopped celery
  

• 1 boneless beef chuck roast (2-1/2 pounds)
  

• 1 tablespoon canola oil
  

• 1 large onion, chopped
  

• 2 garlic cloves, minced
  

• 1 tablespoon all-purpose flour
  

• 1 tablespoon sugar
  

• 1 tablespoon brown sugar
  

• 1 teaspoon ground cumin
  

• 3/4 teaspoon salt
  

• 3/4 teaspoon ground coriander
  

• 3/4 teaspoon chili powder
  

• 1/2 teaspoon dried oregano
  

• 1/8 teaspoon ground cinnamon
  

• 3/4 teaspoon grated orange zest
  

• 3/4 teaspoon baking cocoa
  

• 1 can (15 ounces) tomato sauce
  

Directions

• Place sweet potatoes, carrots, and celery in the slow cooker.
• Brown beef on all sides in oil and transfer to the slow cooker.
  
• Sauté onion, add garlic, then stir in flour, sugars, spices, zest, cocoa, and tomato sauce.
  
• Pour sauce over beef. Cover and cook on Low for 6–8 hours.