Pot Roast Caribe

Pot Roast Caribe

danda22151 6

"Delicious variation of the basic pot roast with a Caribbean flair."

Ingredients 8 h 25 m {{adjustedServings}} servings 595 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 595 kcal
  • 30%
  • Fat:
  • 34.2 g
  • 53%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 32.9 g
  • 66%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 888 mg
  • 36%

Based on a 2,000 calorie diet

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  • Prep

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  1. 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 slow cooker.
  2. Cook garlic and onions in the skillet in the meat drippings until tender. Stir in the salt and tomato sauce. Combine the sugar, flour, cocoa powder, chili powder, oregano, cumin, coriander, cinnamon, 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.
Tips & Tricks
Erica's Delicious Slow Cooker Pot Roast

Come home to a rich, hearty slow-cooked pot roast.

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Reviews 33

  1. 47 Ratings


Yummy! I agree with other reviewers who said that it didn't taste as exotic as you might expect given the ingredients, but it was very flavorful and the sauce was very rich. The sweet potatoes and carrots were a perfect compliment to the sauce. This would not have fit in my slow cooker so I did it in the oven, as explained in my review. I also made a few modifications to the method which worked out great. I made this a day ahead and it was delicious! A great alternative to the standard pot roast. My 3 and 5 year olds liked it too. A few modifications: *Used brown sugar and reduced to 1 Tbsp *Used 3 fist-sized potatoes (cut in 1/2), 1 big sweet potato (cut in 1/4s) & 2 carrots for the veggies. *Browned meat. Remove. Saute onions and celery together in the fat. Then add all spices (NOT flour) for 1 minute. Then add flour and stir constantly for 1 more minute. Deglaze with about 1/2 cup red wine. Then add tomato sauce. Boil. Then add meat. Bake just the meat/onion mixture in oven at 325 for 3 hrs, periodically adding more water. Add veggies, reduce to 300 and cook 1 hour more.


I was in a "roast rut" and couldn't bring myself to making yet another roast. However, when I stumbled upon this recipe this morning, I was thrilled to see a recipe that included some different, almost "exotic" spices/flavors. I loved it and it turned out well even though I messed up the cooking method (mixed the flour, chopped onion, and all spices in with the tomato sauce which resulted in a paste..oops). It all cooked down nicely, however, and everyone enjoyed it. I really liked the new flavors and will make it again. My husband, who is a "no frills, try nothing new" guy liked it, but wasn't as thrilled about it as I was. I think you have to be a little daring to really LOVE this recipe...but nevertheless everyone still enjoyed it and had seconds.


I had a hankering for good pot roast today, but wanted to do something different from my old stand by recipe with dry onion soup mix. I found this recipe and tried it. It was really good! The roast came out so juicy and tender and my husband and 3 sons all had second servings!! The flavor of the sauce reminds me a lot of Cincinnati Chile, and I loved it. It was a very pleasant change of pace from our regular old pot roast. Thanks for a really good recipe.