Caribbean Pot Roast

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  • Level: Easy
  • Total: 3 hr 20 min
  • Prep: 10 min
  • Cook: 3 hr 10 min
  • Yield: 5-6 servings
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Ingredients

2 tbsps. Crisco® Pure Vegetable Oil or Crisco® Original No-Stick Cooking Spray, if using slow cooker

3 to 4 lbs. boneless beef chuck roast

Salt and pepper to taste 

1/3 cup Pillsbury BEST® All Purpose Flour

1 1/2 tsps. salt

1 tbsp. curry powder

1 (8.5 oz.) jar Dickinson's® Tomato Ketchup

1 (12 oz.) jar Smucker's® Sweet Orange Marmalade

1/2 tsp. hot pepper sauce, or to taste

1 (15 oz.) can black beans, drained and rinsed

1/2 cup water

Peel of 1 lime, grated

Cooked rice or noodles (optional)

Chopped fresh cilantro for garnish (optional)

Directions

  1. STOVE TOP METHOD HEAT oil in Dutch oven over medium heat. Season meat with salt and pepper. Brown roast on all sides in pan. SPRINKLE meat with flour. Combine 1 1/2 teaspoons salt, curry powder, ketchup, sweet orange marmalade and hot pepper sauce in medium bowl; stir in black beans, water and ketchup. Pour mixture over roast. BRING to a boil, then cover tightly and simmer, stirring occasionally, about 3 hours or until meat is fork-tender. REMOVE meat to serving platter. Cut into serving-size pieces. Stir lime peel into gravy and beans. Pour gravy over meat. Serve over cooked rice or egg noodles and garnish with chopped cilantro, if desired.
  2. SLOW COOKER METHOD SPRAY inside of slow cooker with no-stick cooking spray. Place roast in cooker. SPRINKLE meat with flour. Combine salt, curry powder, ketchup, sweet orange marmalade and hot pepper sauce in medium bowl; stir in black beans, water and ketchup. Pour mixture over roast. COVER and cook on LOW 8 to 10 hours (or on HIGH 5 to 6 hours) or until meat is fork-tender. To serve, see final step above.

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