This Slow Cooker Caribbean Pot Roast is a flavorful twist on the classic dish. With juicy beef, sweet potatoes, and zesty spices, it’s like a mini vacation in a bowl!
Cooking this roast is a breeze! Just toss everything in the slow cooker and let it work its magic while you relax. It’s perfect for busy days or when you want that wow factor without the fuss!
Key Ingredients & Substitutions
Beef Chuck Roast: This is the heart of your dish. You want a cut with some fat for tenderness. If you’re looking for alternatives, a brisket or round roast can also work. Just adjust cooking times for leaner cuts.
Scotch Bonnet Pepper: This adds heat and island flavor. If you prefer a milder dish, use jalapeños or even red bell pepper. Just note, the heat level will change, so adjust to taste!
Allspice & Smoked Paprika: These spices bring warmth and depth to the dish. Ground cinnamon can substitute allspice, while regular paprika can replace smoked paprika, though it will lack the smoky flavor.
Vegetables: Baby potatoes are great for their size, but you can use regular potatoes, sweet potatoes, or even butternut squash for a different twist. Carrots are also flexible – parsnips or turnips can be great substitutes!
How Do I Get the Perfect Sear on My Roast?
Searing adds a rich flavor to your pot roast, so it’s worth doing right. Here’s how to nail that step:
- Make sure the skillet is hot before adding oil. This helps to get a nice crust.
- Don’t overcrowd the pan; if needed, sear in batches to avoid steaming.
- Sear for 3-4 minutes on each side until you see a dark brown color, indicating good flavor development.
- Let the seared roast rest for a couple of minutes before transferring to the slow cooker; this helps the juices redistribute.
Slow Cooker Caribbean Pot Roast
Ingredients You’ll Need:
For the Pot Roast:
- 3 to 4 lbs beef chuck roast
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 Scotch bonnet pepper, seeded and chopped (adjust to taste)
- 1 teaspoon allspice
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 bay leaf
- 2 large carrots, peeled and cut into chunks
- 1 1/2 lbs baby potatoes or Yukon gold, halved
- Fresh cilantro or parsley for garnish
How Much Time Will You Need?
This delicious Caribbean Pot Roast will take about 20 minutes of prep time followed by 8 hours of cooking on low or 4-5 hours on high. It’s an effortless way to enjoy a savory dish that will fill your home with amazing aromas!
Step-by-Step Instructions:
1. Season the Roast:
Begin by patting the beef roast dry with paper towels. This helps it brown better. Season all over with salt and black pepper, making sure to coat it evenly.
2. Sear the Roast:
In a large skillet over medium-high heat, add the olive oil. Once hot, carefully place the roast in the skillet. Sear it on all sides until it’s beautifully browned, about 3-4 minutes per side. Once browned, transfer the roast to the slow cooker.
3. Sauté the Vegetables:
In the same skillet, add the thinly sliced onion and minced garlic. Sauté for about 2-3 minutes, stirring frequently, until the onions are soft and fragrant.
4. Add Spices and Tomato Paste:
Stir in the chopped Scotch bonnet pepper, allspice, smoked paprika, thyme, and tomato paste. Cook this mixture for another minute to let the spices bloom and develop their flavors.
5. Prepare the Sauce:
Pour in the beef broth, soy sauce, brown sugar, and apple cider vinegar. Stir everything together, scraping the bottom of the skillet to mix in any browned bits. This will add extra flavor!
6. Combine in the Slow Cooker:
Pour the sauce mixture over the roast in the slow cooker. Add the bay leaf on top, then add the carrots and halved baby potatoes around the roast.
7. Cook:
Cover the slow cooker and set it to cook on low for 8 hours or high for 4-5 hours. It’s done when the meat is tender and shreds easily with a fork.
8. Final Touches:
Once cooked, remove the bay leaf and discard it. Garnish with chopped fresh cilantro or parsley for a pop of color.
9. Serve:
Dish up the pot roast with the vegetables and spoon plenty of the flavorful sauce over the top. Enjoy your delightful Caribbean meal!
This Caribbean pot roast offers a perfect balance of tender, juicy beef and a fragrant, mildly spicy sauce complemented by hearty root vegetables. Enjoy!
Can I Use a Different Cut of Beef?
Yes, you can use cuts like brisket or round roast for this recipe. Just keep in mind that leaner cuts may require slightly less cooking time to avoid becoming tough.
How Can I Adjust the Spiciness?
If you prefer a milder flavor, you can reduce the amount of Scotch bonnet pepper or replace it with a milder pepper like jalapeño. Alternatively, you could omit the pepper completely for a non-spicy version.
Can I Prepare This in Advance?
Absolutely! You can prepare the roast and vegetables the night before. Just season the roast, chop the vegetables, and keep them in the fridge. In the morning, sear the roast and add everything to the slow cooker for an easy weeknight meal!
What Are the Best Sides to Serve with This Pot Roast?
This dish pairs beautifully with rice, quinoa, or crusty bread to soak up the sauce. You could also serve it with a side salad or steamed vegetables for a lighter option.
