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Cristina Cooks: Slow-Cooked Caribbean Pot Roast

Cristina Cooks: Slow-Cooked Caribbean Pot Roast

Prep: 30 min.
Cook: 6 hours
Yield: 10 servings. Recipes submitted by Jenn Tidwell - Fair Oaks, Ca

• 2 medium sweet potatoes, cubed • 2 large carrots, sliced • ¼ cup chopped celery • 1 boneless beef chuck roast (2-½ 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 • ¾ teaspoon salt • ¾ teaspoon ground coriander • ¾ teaspoon chili powder • ½ teaspoon dried oregano • ⅛ teaspoon ground cinnamon • ¾ teaspoon grated orange peel • ¾ teaspoon baking cocoa • 1 can (15 ounces) tomato sauce

  1. Place potatoes, carrots and celery in a 5-qt. slow cooker.
  2. In a large skillet, brown meat in oil on all sides. Transfer meat to slow cooker.
  3. In the same skillet, saute onion in drippings until tender.
  4. Add garlic; cook 1 minute longer.
  5. Combine the flour, sugar, brown sugar, seasonings, orange peel and cocoa.
  6. Stir in tomato sauce; add to skillet and heat through.
  7. Pour over beef.
  8. Cover and cook on low for 6-8 hours or until beef and vegetables are tender.

Lemon-Butter Brussels Sprouts
• 1 pound fresh or frozen Brussels sprouts, thawed
• 3 tablespoons olive oil • 2 garlic cloves, minced • 1/4 cup white wine • 1/2 cup chicken broth • 4 teaspoons lemon juice • 1/2 teaspoon dried thyme • 1/4 teaspoon salt • 1/4 teaspoon pepper • 2 tablespoons butter • 1 teaspoon grated lemon peel • Minced fresh parsley, optional

  1. Cut brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown.
  2. Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender.
  3. Stir in butter and lemon peel until butter is melted. If desired, sprinkle with parsley.

Cristina Cooks Caribbean Pot Roast

Cristina follows the instructions of Jenn Tidwell, who joins us via Skype, to make the recipe creator's slow-cooked Caribbean pot roast and lemon-butter brussels sprouts from "Taste of Home."

For More Great "Taste of Home" Recipes, go to www.tasteofhome.com.