Slow-Cooked Caribbean Pot Roast

This is the time of the year when I love to pull out the crackpot. For me there is something very special about slow cooking during the autumn. The mornings are getting cooler, the leaves will start changing colors, and the pleasant aroma of a meal cooking in my crock pot.

So for this weeks recipe I wanted to share a favorite. Slow-cooked Caribbean Pot Roast. This is a dish that you will absolutely enjoy at any time during the year

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:

1. Place potatoes, carrots and celery in a 5-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Transfer meat to slow cooker.

2. In the same skillet, saute onion in drippings until tender. Add garlic; cook 1 minute longer. Combine the flour, sugar, brown sugar, seasonings, orange zest and cocoa. Stir in tomato sauce; add to skillet and heat through. Pour over beef.

3. Cover and cook on low until beef and vegetables are tender, 6-8 hours.

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