Shelly's Recipe

POT ROAST CARIBE (Crock pot)

Category: Roasts/Tenderloin - Beef

2 tbsp vegetable oil
1 (3 lb) boneless beef chuck roast
2 cloves garlic, crushed
1 cup chopped onion
1 tsp salt
2 (8 oz) cans tomato sauce
2 tbsp white sugar
1 tbsp flour
1 tsp unsweetened cocoa powder, chili powder, dried oregano, ground cumin, and ground coriander
1/4 tsp ground cinnamon
1 tsp grated orange zest
2 large potatoes, cut into large chunks
3 carrots, sliced
1 stalk celery, chopped
1/2 cup sliced almonds

Heat the oil in a large skillet over medium-high heat. Place the roast into the hot oil and cook, turning frequently, until browned on all sides. Remove from the skillet and place in a crock pot.

Cook garlic and onions in the skillet in the meat drippings until tender. Stir in the salt and tomato sauce. Combine the sugar, flour, spices, and orange zest; stir into the tomato sauce. Pour the tomato sauce over the roast in the slow cooker. Add potatoes, carrots and celery. Cover, and cook on LOW for 6 to 8 hours, or until meat is tender. Garnish with sliced almonds before serving.