Description
A comforting pot roast with tropical flavors, featuring spices, sweet potatoes, and coconut milk.
Ingredients
Scale
- 1 chuck roast (about 3–4 lbs)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon allspice
- 1 teaspoon thyme
- 1/2 teaspoon cayenne pepper
- 2 sweet potatoes, peeled and chopped
- 2 carrots, peeled and chopped
- 1 onion, chopped
- 2 cups beef broth
- 1/4 cup soy sauce
- 1/4 cup coconut milk
Instructions
- Start by heating the olive oil in a skillet over medium-high heat. While it heats, season your chuck roast generously with salt, black pepper, garlic powder, onion powder, allspice, thyme, and cayenne pepper.
- Sear the roast in the skillet until it’s browned on all sides, sealing in the flavors.
- In the slow cooker, layer the sweet potatoes, carrots, and chopped onion.
- Place the seared roast on top of the vegetables.
- In a separate bowl, mix the beef broth, soy sauce, and coconut milk, then pour this mixture over the roast and vegetables.
- Cover the slow cooker and set it to cook on low for 480 minutes or high for 240 minutes, until the meat is fork-tender.
- When it’s done cooking, shred the roast with two forks and serve it alongside the vegetables and gravy.
Notes
Feel free to adjust the spice levels and substitute sweet potatoes for regular potatoes if desired. This recipe is freezer-friendly and stores well for 3-4 days in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 90mg