Slow-Cooked Caribbean Pot Roast

November 30, 2010 at 10:04 PM | Posted in diabetes, pot roast, slow cooker | Leave a comment

Today’s Menu: Slow Cooked Caribbean Pot Roast.

I posted this recipe earlier and I made it for tonight’s Dinner. A very tasty recipe! The roast and veggies turned out great! Good recipe to try if you haven’t yet.

Slow-Cooked Caribbean Pot Roast

Another good one from Taste of Home! The recipe calls for 1 Tablespoon of White and Brown Sugar, you could use Splenda Brown Sugar instead.

10 Servings Prep: 30 min. Cook: 6 hours


* 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 peel
* 3/4 teaspoon HERSHEY®’S Cocoa
* 1 can (15 ounces) tomato sauce


* 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 peel and cocoa. Stir in tomato sauce; add to
* skillet and heat through. Pour over beef.
* Cover and cook on low for 6-8 hours or until beef and vegetables are

* Yield: 10 servings.

Nutrition Facts: 3 ounces cooked beef with 1/2 cup vegetable mixture equals 278 calories, 12 g fat (4 g saturated fat), 74 mg cholesterol, 453 mg sodium, 16 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.

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