Caribbean Pot Roast

Fruit and spice and everything nice makes this Caribbean pot roast the best.

Ingredients

Crisco Olive No-Stick Cooking Spray
3 to 4 pounds boneless beef chuck roast
Salt and pepper to taste
1/3 cup Pillsbury Best All Purpose Flour
1 1/2 teaspoons sea salt
1/2 teaspoons garlic powder
1 tablespoon curry powder
3/4 cup ketchup
1 (12 oz.) jar Smucker's Sweet Orange Marmalade
1/2 teaspoon Original Louisiana Hot Sauce or to taste
1/2 cup water
1 tablespoon grated lime peel
Cooked rice or noodles
Chopped fresh cilantro for garnish

Directions

Coat crock pot 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.

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.

American Style Pot Roast

"American Style Pot Roast" is melt in your mouth tender, and packed with mouth watering flavor!

Ingredients

4 pound brisket, rump roast, or pot roast 

3 large potatoes, pared and slice 

3 medium carrots, pared and sliced 

2 large yellow onions, peeled and sliced 

1/2 cup water or beef stock

1/2 teaspoon sea salt

1/4 teaspoon pepper

Directions

Put vegetables in the bottom of the crock pot.

Salt and pepper mate then put in crock pot.

Add liquids.

Cover and cook on low for 10 to12 hours or on high 4 to 5 hours.

Remove me and vegetables with spatula.

Serve.