Pot Roast Caribe Recipes

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SLOW-COOKED CARIBBEAN POT ROAST



Slow-Cooked Caribbean Pot Roast image

This dish is definitely a year-round recipe. Sweet potatoes, orange zest and baking cocoa are my surprise ingredients. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 10 servings.

Number Of Ingredients 19

2 medium sweet potatoes, cubed
2 large carrots, sliced
1/4 cup chopped celery
1 boneless beef chuck roast (2-1/2 pounds)
1 tablespoon canola oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 tablespoon sugar
1 tablespoon brown sugar
1 teaspoon ground cumin
3/4 teaspoon salt
3/4 teaspoon ground coriander
3/4 teaspoon chili powder
1/2 teaspoon dried oregano
1/8 teaspoon ground cinnamon
3/4 teaspoon grated orange zest
3/4 teaspoon baking cocoa
1 can (15 ounces) tomato sauce

Steps:

  • 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.

Nutrition Facts : Calories 278 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 453mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

ROAST BEEF CARIBBEAN STYLE



Roast Beef Caribbean Style image

This recipe took first place in the 2011 South Dakota Beef Cook-Off. Cooking the roast uncovered for the first 30 minutes gives it a crusty exterior similar to barbecued brisket, and the flavorful sauce adds just a hint of heat. -Susan Patrick Watertown, SD

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 8 servings.

Number Of Ingredients 21

6 green onions, thinly sliced
1/2 cup lime juice
1/2 cup soy sauce
1/2 cup olive oil
2 to 3 habanero peppers, seeded and finely chopped
2 tablespoons minced fresh gingerroot or 1/2 teaspoon ground ginger
2 tablespoons dark brown sugar
1 tablespoon minced fresh thyme
2 to 3 garlic cloves, minced
2 teaspoons freshly ground pepper
1 teaspoon ground allspice
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
ROAST:
1 boneless beef chuck roast (2-1/2 pounds)
4 garlic cloves, halved
3 tablespoons olive oil, divided
1 garlic clove, minced
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
Lime wedges

Steps:

  • Preheat oven to 300°. For sauce, mix first 13 ingredients., Cut 8 small slits in roast; fill with garlic halves. Mix 2 tablespoons oil, minced garlic, seasoned salt and pepper; rub onto roast., In a Dutch oven, heat remaining oil over medium heat; brown roast on all sides. Spoon 3 tablespoons sauce over roast, spreading evenly. Add 1 cup sauce to pan. Bake, uncovered, 30 minutes., Reduce oven setting to 250°. Top roast with an additional 3 tablespoons sauce. Cover pan; bake until beef is tender, 3 to 3-1/2 hours. Remove from oven; let stand 15 minutes., If desired, remove garlic halves before slicing. Serve roast with remaining sauce and lime wedges.

Nutrition Facts : Calories 449 calories, Fat 32g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 1078mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 31g protein.

PRESSURE COOKER CARIBBEAN POT ROAST



Pressure Cooker Caribbean Pot Roast image

This dish is definitely an all-year recipe. Sweet potatoes, orange zest and baking cocoa are my surprise ingredients. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 10 servings.

Number Of Ingredients 20

1 tablespoon canola oil
1 boneless beef chuck roast (2-1/2 pounds), halved
1/2 cup water
2 medium sweet potatoes, cubed
2 large carrots, sliced
1 large onion, chopped
1/4 cup chopped celery
1 can (15 ounces) tomato sauce
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 tablespoon sugar
1 tablespoon brown sugar
1 teaspoon ground cumin
3/4 teaspoon salt
3/4 teaspoon ground coriander
3/4 teaspoon chili powder
3/4 teaspoon grated orange zest
3/4 teaspoon baking cocoa
1/2 teaspoon dried oregano
1/8 teaspoon ground cinnamon

Steps:

  • Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown a roast half on all sides. Remove; repeat with remaining beef and oil., Add water to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Place sweet potatoes, carrots, onion and celery in pressure cooker; top with beef. Combine remaining ingredients; pour over top., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 55 minutes. Let pressure release naturally. A thermometer inserted in beef should read at least 145°. Freeze option: Place pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.

Nutrition Facts : Calories 282 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 442mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

CARIBBEAN-SPICED POT ROAST



Caribbean-Spiced Pot Roast image

Fresh herbs, dried spices and mushroom soy kick up the flavor! I always serve this with Jamaican Rice and Peas.

Provided by Cecilia Myers

Categories     Roasts

Number Of Ingredients 9

3 1/2 lb beef shoulder or boneless chuck roast (well-marbled is best!)
12 pimento seeds (also known as alspice)
1/2 scotch bonnet (or less), seeded and diced
3-4 sprig(s) fresh thyme, cut in small pieces, including stalks
1 small yellow onion, chopped
1 stalk(s) green onion, cut in thin slices
2 Tbsp fresh garlic, diced
1/4 c mushroom soy (found in asian cooking section)
1 1/2 c water

Steps:

  • 1. Wash roast and pat dry with paper towel. Place in flat pan and let stand to room temperature.
  • 2. Use a mortar and pestle to coarsely crush alspice seeds. Set aside. (diy mortar and pestle: coffee cup and thin glass bottle such as a hot sauce bottle.)
  • 3. USE DISPOSABLE PLASTIC GLOVES WHEN HANDLING PEPPER! Cut pepper in half. Cut out fibers and seeds inside. Cut pepper into thin strips,stack and cut into tiny pieces. Set aside. CAUTION: THE OIL THAT COMES FROM THE PEPPER DURING DICING IS VERY HOT. WASH KNIFE AND CUTTING SURFACE IMMEDIATELY AND TOSS GLOVES IN GARBAGE.
  • 4. Combine crushed alspice pods, scotch bonnet, onions, garlic and mushroom soy in small bowl. You will use this to season the roast.
  • 5. Make small 1 1/2 - inch (wide and deep) slits in the roast. Fill the slits with the herb seasoning mixture. Reserve extra seasoning mixture.
  • 6. Heat 2 T. oil in a heavy Dutch oven over medium-high heat. Place roast in oil and brown in pot, all over, several minutes on each side. Tip: Don't move the roast while a side is browning, or it won't brown well.
  • 7. When roast is browned, pour the remainder of the sauce over the roast plus 1 1/2 cup water and bring to a simmer. Cover.
  • 8. Place in 300 degrees F oven for 15 minutes, then drop to 225 degrees F. Cook for 3 to 3 1/2 hours, or longer, until meat is tender.

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