Slow Cooker Caribbean Pot Roast Recipe

Slow Cooker Caribbean Pot Roast Recipe

How To Make Slow Cooker Caribbean Pot Roast

Made with carrots and sweet potatoes, this Caribbean pot roast is slow-cooked for the meat to absorb the flavors of the smoky gravy and become tender.

Preparation: 30 minutes
Cooking: 8 hours
Total: 8 hours 30 minutes



  • 1tbspvegetable oil
  • 5lbsbeef chuck roast,boneless
  • 2tbspflour
  • 1tspkosher salt
  • ½tspcoarse ground black pepper
  • 2medium sweet potatoes,peeled and cut into 2-inch chunks
  • 3large carrots,peeled and cut into 2-inch chunks
  • 1large onion,chopped
  • 3clovesgarlic,minced

For Pot Roast Gravy:

  • 15oztomato sauce
  • 1large orange,juiced and zested
  • 2tbspbrown sugar,packed
  • 2tspdried oregano
  • 2tspcumin
  • 1tspcoriander
  • 1tspchili powder
  • 1tspunsweetened cocoa powder
  • ½tspground cinnamon


  1. In a large dutch oven or a metal slow cooker, add the vegetable oil on high heat.

  2. Coat the chuck roast in flour, salt, and pepper and brown on both sides in the dutch oven for about 3 to 4 minutes on each side.

  3. Add the sweet potatoes, carrots, onions and garlic to the slow cooker.

  4. Top with the chuck roast.

Pot Roast Gravy:

  1. In the same dutch oven add in the tomato sauce, orange juice, brown sugar, dried oregano, cumin, coriander, chili powder, unsweetened cocoa powder, and cinnamon. Whisk well until the spices are well combined.

  2. Pour the sauce over the chuck roast and cook on Low for 8 hours or on High heat for 5 hours.

  3. Garnish with the orange peel zest before serving. Enjoy!


  • Calories: 388.42kcal
  • Fat: 13.94g
  • Saturated Fat: 4.99g
  • Trans Fat: 0.57g
  • Monounsaturated Fat: 7.15g
  • Polyunsaturated Fat: 1.70g
  • Carbohydrates: 17.39g
  • Fiber: 3.24g
  • Sugar: 7.80g
  • Protein: 49.89g
  • Cholesterol: 145.15mg
  • Sodium: 596.66mg
  • Calcium: 73.70mg
  • Potassium: 1282.35mg
  • Iron: 7.24mg
  • Vitamin A: 387.38µg
  • Vitamin C: 16.14mg
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