Best 3 Pot Roast Caribe Recipes

Embark on a culinary journey to the Caribbean with our enticing Pot Roast Caribe recipe, a tantalizing fusion of aromatic spices, tender beef, and the vibrant flavors of the region. Savor the harmony of savory and sweet as the beef simmers in a rich broth infused with the warmth of cumin, the vibrancy of paprika, the allure of cinnamon, and the citrusy brightness of oranges. Alongside this main course delight, discover a medley of delectable accompaniments that elevate the dining experience. Indulge in the creamy delight of Mashed Sweet Potatoes, a velvety canvas for the pot roast's succulent flavors. Complement the meal with the vibrant medley of Corn and Black Bean Salsa, where the sweetness of corn, the heartiness of black beans, and the tangy kiss of lime blend harmoniously. As a refreshing contrast, the Tropical Fruit Salad offers a symphony of juicy pineapple, sweet mango, and crisp papaya, all dressed in a zesty lime-honey dressing. These culinary treasures, united in this article, promise an unforgettable Caribbean feast.

Check out the recipes below so you can choose the best recipe for yourself!

PRESSURE COOKER CARIBBEAN POT ROAST

Pressure Cooker Caribbean Pot Roast image

This dish is definitely an all-year recipe. Sweet potatoes, orange zest and baking cocoa are my surprise ingredients. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories Dinner

Time 1h25m

Yield 10 servings.

Number Of Ingredients 20

Ingredients

1 tablespoon canola oil
1 boneless beef chuck roast (2-1/2 pounds), halved
1/2 cup water
2 medium sweet potatoes, cubed
2 large carrots, sliced
1 large onion, chopped
1/4 cup chopped celery
1 can (15 ounces) tomato sauce
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 tablespoon sugar
1 tablespoon brown sugar
1 teaspoon ground cumin
3/4 teaspoon salt
3/4 teaspoon ground coriander
3/4 teaspoon chili powder
3/4 teaspoon grated orange zest
3/4 teaspoon baking cocoa
1/2 teaspoon dried oregano
1/8 teaspoon ground cinnamon

Steps:

Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown a roast half on all sides. Remove; repeat with remaining beef and oil., Add water to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Place sweet potatoes, carrots, onion and celery in pressure cooker; top with beef. Combine remaining ingredients; pour over top., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 55 minutes. Let pressure release naturally. A thermometer inserted in beef should read at least 145°. Freeze option: Place pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.

Nutrition Facts : Calories 282 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 442mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

SLOW-COOKED CARIBBEAN POT ROAST

Slow-Cooked Caribbean Pot Roast image

This dish is definitely a year-round recipe. Sweet potatoes, orange zest and baking cocoa are my surprise ingredients. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories Dinner

Time 6h30m

Yield 10 servings.

Number Of Ingredients 19

Ingredients

2 medium sweet potatoes, cubed
2 large carrots, sliced
1/4 cup chopped celery
1 boneless beef chuck roast (2-1/2 pounds)
1 tablespoon canola oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 tablespoon sugar
1 tablespoon brown sugar
1 teaspoon ground cumin
3/4 teaspoon salt
3/4 teaspoon ground coriander
3/4 teaspoon chili powder
1/2 teaspoon dried oregano
1/8 teaspoon ground cinnamon
3/4 teaspoon grated orange zest
3/4 teaspoon baking cocoa
1 can (15 ounces) tomato sauce

Steps:

Place potatoes, carrots and celery in a 5-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Transfer meat to slow cooker., In the same skillet, saute onion in drippings until tender. Add garlic; cook 1 minute longer. Combine the flour, sugar, brown sugar, seasonings, orange zest and cocoa. Stir in tomato sauce; add to skillet and heat through. Pour over beef., Cover and cook on low until beef and vegetables are tender, 6-8 hours.

Nutrition Facts : Calories 278 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 453mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

CARIBBEAN-SPICED POT ROAST

Caribbean-Spiced Pot Roast image

Fresh herbs, dried spices and mushroom soy kick up the flavor! I always serve this with Jamaican Rice and Peas.

Provided by Cecilia Myers

Categories Roasts

Number Of Ingredients 9

Ingredients

3 1/2 lb beef shoulder or boneless chuck roast (well-marbled is best!)
12 pimento seeds (also known as alspice)
1/2 scotch bonnet (or less), seeded and diced
3-4 sprig(s) fresh thyme, cut in small pieces, including stalks
1 small yellow onion, chopped
1 stalk(s) green onion, cut in thin slices
2 Tbsp fresh garlic, diced
1/4 c mushroom soy (found in asian cooking section)
1 1/2 c water

Steps:

1. Wash roast and pat dry with paper towel. Place in flat pan and let stand to room temperature.
2. Use a mortar and pestle to coarsely crush alspice seeds. Set aside. (diy mortar and pestle: coffee cup and thin glass bottle such as a hot sauce bottle.)
3. USE DISPOSABLE PLASTIC GLOVES WHEN HANDLING PEPPER! Cut pepper in half. Cut out fibers and seeds inside. Cut pepper into thin strips,stack and cut into tiny pieces. Set aside. CAUTION: THE OIL THAT COMES FROM THE PEPPER DURING DICING IS VERY HOT. WASH KNIFE AND CUTTING SURFACE IMMEDIATELY AND TOSS GLOVES IN GARBAGE.
4. Combine crushed alspice pods, scotch bonnet, onions, garlic and mushroom soy in small bowl. You will use this to season the roast.
5. Make small 1 1/2 - inch (wide and deep) slits in the roast. Fill the slits with the herb seasoning mixture. Reserve extra seasoning mixture.
6. Heat 2 T. oil in a heavy Dutch oven over medium-high heat. Place roast in oil and brown in pot, all over, several minutes on each side. Tip: Don't move the roast while a side is browning, or it won't brown well.
7. When roast is browned, pour the remainder of the sauce over the roast plus 1 1/2 cup water and bring to a simmer. Cover.
8. Place in 300 degrees F oven for 15 minutes, then drop to 225 degrees F. Cook for 3 to 3 1/2 hours, or longer, until meat is tender.

Tips:

Choose the right cut of beef. Chuck roast, shoulder roast, and brisket are all good options. These cuts are tough, but they become tender when cooked slowly in liquid.
Brown the beef before braising. This will help to develop flavor and color.
Use a good quality braising liquid. Beef broth, chicken broth, or red wine are all good options.
Add vegetables and spices to the braising liquid. This will help to add flavor to the beef.
Cook the beef on low heat for a long period of time. This will help to break down the connective tissue and make the beef tender.
Serve the beef with rice, potatoes, or noodles. You can also serve it with a side of vegetables.

Conclusion:

Pot roast is a classic dish that is easy to make and always a crowd-pleaser. With a few simple tips, you can make a pot roast that is tender, flavorful, and juicy. So next time you're looking for a comforting and delicious meal, give pot roast a try.

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