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 Celery; chopped
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 Orange zest; grated
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.
Recipe by Jenn Tidwell, Fair Oaks, California
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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