This Slow Cooker Caribbean Pot Roast is a delicious dish, filled with tender meat, fresh spices, and a burst of tropical flavors! It’s easy to make and perfect for a cozy dinner.
I love how the slow cooker does all the work. Just toss in the ingredients in the morning and let the aroma fill the house. It’s like a mini vacation in my kitchen! 🌴
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for a slow cooker as it’s well-marbled and becomes tender over long cooking times. If you want a leaner option, consider using a round roast, but it may not be as juicy.
Scotch Bonnet Pepper: This pepper adds a unique heat. If you can’t find one or prefer less spice, use a jalapeño or omit it altogether. Just remember, the spice level will change!
Jamaican Allspice: This spice gives a warming flavor that’s essential for Caribbean dishes. If unavailable, you can use a mix of cloves, cinnamon, and nutmeg instead. However, the taste won’t be quite the same.
Potatoes: I used regular potatoes, but sweet potatoes also make a delicious alternative. They add a touch of sweetness that complements the savory roast nicely.
What’s the Best Way to Sear the Roast for Full Flavor?
Searing the roast before slow cooking is an important step for flavor. It adds a delicious crust that enhances the overall taste. Here’s how to do it right:
- Make sure your skillet is hot before adding oil to prevent sticking.
- Don’t overcrowd the pan; if your roast is large, sear it in batches.
- Let it sear without moving it for a few minutes to get a good brown color, then flip.
This step creates a wonderful depth of flavor that makes your pot roast even more enjoyable!
Slow Cooker Caribbean Pot Roast
Ingredients You’ll Need:
For the Roast:
- 3 to 4 lbs beef chuck roast
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
For the Sauce:
- 1 (14 oz) can crushed tomatoes
- 1 cup beef broth
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 Scotch bonnet pepper, seeded and finely chopped (optional, for heat)
- 1 tbsp Jamaican allspice
- 2 tsp dried thyme or 4-5 fresh thyme sprigs
- 1 tsp ground ginger
- 2 bay leaves
For the Vegetables:
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, quartered
For Serving:
- Salt and freshly ground black pepper, to taste
- Fresh parsley or thyme for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time, plus 8 to 10 hours for slow cooking on low or 4 to 6 hours on high. Perfect for dinner after a busy day!
Step-by-Step Instructions:
1. Prepare the Roast
Start by patting the chuck roast dry with paper towels. This helps it get a nice sear! Then, season it generously with salt and pepper.
2. Sear the Meat
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, sear the roast on all sides until it’s nicely browned, about 4-5 minutes per side. After searing, remove the roast from the skillet and set it aside.
3. Sauté Onions and Garlic
In the same skillet, add chopped onions and sauté until they’re translucent. Then, add minced garlic and cook for another minute until fragrant. This will add amazing flavor to your dish!
4. Combine Ingredients in the Slow Cooker
Transfer the sautéed onions and garlic to the slow cooker. Then add the crushed tomatoes, beef broth, soy sauce, brown sugar, apple cider vinegar, Scotch bonnet pepper (if using), allspice, thyme, ground ginger, and bay leaves. Give everything a good stir to combine well.
5. Add the Roast and Vegetables
Place the seared roast into the slow cooker, making sure it’s nestled in the sauce. Then, arrange the chunks of carrots and potatoes around the roast.
6. Cook
Cover your slow cooker and set it to cook on low for 8 to 10 hours or on high for 4 to 6 hours. The roast should be tender and easy to shred when it’s done!
7. Serve
Once cooked, carefully remove the roast and vegetables to a serving platter. Discard the bay leaves and any thyme sprigs you used. If you want a thicker sauce, you can take some of the cooking liquid out and simmer it in a saucepan until reduced to your liking.
8. Enjoy!
Serve the pot roast sliced or shredded, topped with the delicious sauce and a sprinkle of fresh herbs for garnish. Enjoy the warm, tropical flavors of this Caribbean-inspired meal!
Can I Use a Different Cut of Meat?
Absolutely! While chuck roast is ideal for its marbling and tenderness, you can substitute with brisket or round roast. Just keep in mind that cooking times may vary based on the cut’s thickness and fat content.
What If I Can’t Find Scotch Bonnet Peppers?
No problem! If Scotch bonnet peppers are unavailable, you can use jalapeño or Fresno peppers for a milder heat. Alternatively, you can omit the pepper altogether if you prefer a milder dish!
Can I Make This Dish Ahead of Time?
Yes, you can prepare this pot roast ahead of time! Cook it and let it cool completely, then store it in an airtight container in the fridge for up to 3 days. Simply reheat on the stove or in a slow cooker until warmed through.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the pot roast and vegetables in portions; they’ll keep well for about 3 months. Thaw in the fridge before reheating!