Slow Cooker Caribbean Pot Roast

You know that I love sweet and savory dinner combinations, especially those that taste fancy but are, in essence, effortless to make. This Caribbean Pot Roast is the perfect way to transform a simple chuck into a mouthwatering tropical feast.

The best part about making a pot roast is that it requires almost no hands-on effort. All I have to do is sear the meat, add all the ingredients to the slow cooker, and let it do its magic. This Caribbean pot roast is simmered all day and infused with island aromas, including bright and refreshing orange zest, cumin, coriander, and sweet, fragrant pineapple. The roast is tender, and the gravy is luscious. It goes great with a bowl of creamy, sweet mashed potatoes and a tropical cocktail.

This is the easiest way to make a chef-like meal at home, stress-free and with minimal effort. I usually make a double batch, one to serve immediately and one for leftovers. We either freeze it for later, or I use it to make pulled beef sandwiches or wraps. Whether you’re making this meal for your family or serving it to friends, it always delivers a punch of flavor and comfort. The best part is that you can assemble it in the morning and have it ready for dinner.

Why you will love this recipe 

• Because it is easy: There are only three steps to make my Caribbean pot roast. It only takes 15 minutes to prepare, and the slow cooker does the rest of the work. It’s so easy; anyone can do it. 
• The flavors are robust and loud: Want a meal that people will notice? This is it. The flavors will stand out and be noticed—vivid spices, imaginative sauces, and a blend of different flavors.
• Everyone loves it: I have not found anyone who does not like this dish. Some people have commented on how different it is, but everyone has enjoyed eating it.
• No need for side dishes: I love including side dishes in my pot roasts because I like to have the option of not having to make anything else. But I usually do make something else anyway. 

What you will need

• The roast: I use a 2½ pound grass-fed chuck roast for this recipe. It works best because it has a lot of connective tissue that breaks down, making it tender and juicy.
• Veggies: For this, I use large chunks of sweet potatoes, pineapple chunks (from a can, making it easier), and carrots cut into thick medallions. 
• Liquids: My liquids of choice here are San Marzano tomato sauce, Worcestershire sauce, and the sweet and tangy juice from the pineapples. 
• Aromatics: Red onion and garlic are the two aromatics I use in this tropical recipe. The red onion is cut into quarters because it turns the broth into a smoky jam as it caramelizes.
• Seasonings: I add a bit of brown sugar for extra sweetness, chili powder for added heat, and a pinch of salt and pepper to taste. The cocoa powder is my secret ingredient to enhance the savory flavor, and the orange zest gives it a kick of something special. 
• Herbs: To boost the flavor profile, I also sprinkle in some cumin, ground coriander, oregano, and cinnamon.

How to make slow 

Brown the beef: I heat the oil in a large skillet and then brown the roast on all sides.

Add the veggies: First, I put the carrots, potatoes, and onion in the slow cooker. Then, I place the meat in the cooker with the rest of the ingredients, cover it up, and cook for seven to eight hours on low or four to five hours on high. 

Rest and serve: I remove my roast when it reaches 145°F on a meat thermometer. Then, it must rest for at least 15 minutes, allowing the juices to reabsorb back into the meat.

Expert tip

What cut of meat is best for this recipe

The best cut of meat for this recipe is a chuck roast because it is a tougher cut with a lot of connective tissue. Since the roast needs to cook for a long time in the slow cooker, it must be able to withstand lengthy cooking as it breaks down and becomes tender. Muscles that are used frequently have more connective tissue, which becomes tougher when cooked quickly but melts when simmered. The chuck roast, brisket, and bottom round roast are three perfect choices. However, the chuck roast, which is part of the shoulder, has the most marbling, resulting in the best flavor throughout. 

More tips to consider:

• Chuck roast is my favorite choice for cooking pot roasts in the slow cooker because of its connective tissue, but other good choices are bottom round roast and beef brisket. 
• Check the sweet potatoes about an hour or two before it is supposed to be done. If they start to get too soft, remove them and store them in the fridge until the rest of the food is finished.
• Also, leaving the peels on the potatoes can keep them from getting too soft. 
• Add a cornstarch slurry to the juices and let it simmer for a few minutes to thicken the gravy. 
• Remove the meat when the internal temperature is 10 degrees lower than the desired serving temperature. 
• Do not use too much cocoa, or the roast may get too bitter. 

Recipe variations and add-ins:

• Add bacon: One thing that my family loves in this recipe is bacon. I prefer using thick-sliced maple bacon cut into one-inch chunks. 
• More vegetables: To make it even heartier, I also like to add more vegetables, such as spinach, beets, eggplant, parsnips, pumpkin, mushrooms, and green beans.  
• Beans or legumes: Another way to add bulk is to toss in some beans or other legumes, such as lentils, chickpeas, or black-eyed peas.  
• Other meats: I have also tried and enjoyed this recipe with pork and chicken, in addition to beef. 
• Different fruit: Try adding other fruits instead of (or in addition to) the pineapple and orange, like lemon, lime, kiwi, and mango.

Serving suggestions:

Slow cooker Caribbean pot roast pairs well with a variety of side dishes, even though it doesn’t require any accompaniments. Something sweet to enjoy on the side is my millionaire cranberry salad. The tart cranberries are a nice match, and the pineapples with coconut are in line with the tropical flavor. It tastes like a million bucks! For something more savory, my oven-roasted asparagus is topped with shaved parmesan cheese for a decadent touch. 

Sometimes I make some of my homemade brioche bread and shred the meat to make delicious pulled beef sandwiches. A salad or soup would pair perfectly with these sandwiches, such as my arugula strawberry salad, made with peppery arugula, creamy avocado, and crunchy walnuts. Finally, grab a bottle of full-bodied red wine, such as Cabernet Sauvignon or Barolo. One of these would pair perfectly with my slow-cooker Caribbean pot roast. 

How to store leftovers:

• Refrigerate: Pack leftover pot roast in a sealed container, and it will keep in the refrigerator for several days.  
• Freezing: I often freeze my leftovers, wrapped in plastic and placed in a freezer bag. They can last up to three months. I freeze the vegetables in a separate bag, and the juices go in a jar.   
• Defrost: Thaw overnight in the refrigerator for the best flavor.
• Reheating: Pour the juice, meat, and vegetables into a pot and cover with foil to reheat in the oven for 15-20 minutes at 350°F.   

Frequently asked questions

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