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     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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