Crockpot Caribbean Pot Roast

This recipe I gleaned from the post on another website quite some time ago. Whoever the lady was who created it thank you on behalf of everybody on this site. Please if you make this and enjoy please take a photo and post for me thank you

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

2medium-sized sweet potatoes, cubed
2large carrots sliced
1/4 cupchopped celery
2 1/2 poundsbeef chuck roast (boneless)
1 tablespoonon oil-rape seed canola etc
1large onion, chopped
2garlic cloves, minced
1 tablespoonall-purpose flour
1 tablespoonsugar
1 tablespoonbrown sugar
1 teaspoonground cumin
3/4 teaspoonssalt
3/4 teaspoonsground coriander
1 teaspoonchili powder-or to taste
1/2 teaspoonsdried oregano
1/8 teaspoonsground cinnamon
quarter teaspoon grated orange peel-omit if you don't like orange peel
2 teaspoonWorcestershire sauce
115 ouncecanned tomato sauce

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Steps

1

Place potatoes, carrots and celery into the insert of your slow cooker. In a large pan, brown the meat on all sides. Transfer me to the crockpot
2

In the same pan, sauté the onion until tender. Add garlic: cook 1 minute longer. Combine the flour, sugar, brown sugar, seasonings, orange peel and cocoa. Stir in tomato sauce; add to the pan and heat through and pour over the beef.
3

Cover and cook on low for 6 to 8 hours or until the beef and vegetables are tender