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
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
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.
