MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooked Caribbean Pot Roast
Categories: Beef, Vegetables, Potatoes, Chilies, Herbs
Yield: 10 servings

2 md Sweet potatoes; diced
2 lg Carrots; sliced
1/4 c Chopped celery
2 1/2 lb Boneless beef chuck roast
1 tb Oil
1 lg Onion; chopped
2 cl Garlic; minced
1 tb A-P flour
1 tb Sugar
1 tb Brown sugar
1 ts Ground cumin
3/4 ts Salt
3/4 ts Ground coriander
3/4 ts Chilli spice mix
1/2 ts Dried oregano
1/8 ts Ground cinnamon
3/4 ts Grated orange zest
3/4 ts Baking cocoa
15 oz Can tomato sauce

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.

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.

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

Jenn Tidwell, Fair Oaks, California

Makes: 10 servings

RECIPE FROM: https://www.tasteofhome.com

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