Slow Cooker Caribbean Pot Roast

10 servings
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes

Slow Cooker Caribbean Pot Roast is full of tropical spices, citrus, sweet potatoes and root vegetables. Perfectly tender chuck roast with a bold gravy!

This Slow Cooker Caribbean Pot Roast takes what you love about Ultimate Slow Cooker Pot Roast and bumps up the spice to a whole other level.  Check out our other Slow Cooker Recipes if you’re looking for easy comfort food recipes you can make while you’re at work all day and come home to a wonderful smelling kitchen!

Crockpot Caribbean Pot Roast


Crockpot comfort food is the best of both worlds. You get the ease of being able to add all the ingredients into the slow cooker and letting it do its magic with the end result of a hearty and flavorful dinner your whole family will enjoy.

With everyone’s busy schedule, slow cooker meals are a great go-choice for dinner. It takes less than 30 minutes to prep this Slow Cooker Caribbean Pot Roast recipe and the time it spends cooking in the sauce results in tender, fall-apart meat. The added bonus to this recipe is that we also throw in vegetables so you don’t even have to worry about making a last-minute side dish. It’s all done!

Caribbean food is known for its spices. They’re bold, spicy and flavorful. Don’t be intimidated by the length of the spice ingredient list for this recipe though. Each one is probably already in your spice rack, we’re just combining them in a different way to really bring out an island flair is this classic comfort food dish.

Crockpot Caribbean Pot Roast, Sweet Potatoes and Carrots in a bowl with gravy

This isn’t your usual dump and go crockpot meal, though. There are a few steps to complete before closing the lid and walking away. I recommend browning the meat on all sides before placing it into the slow cooker. It takes minimal effort but the caramelized surface of the meat lends to a richer flavor to the whole meal and is worth the extra effort.

We’re also taking all those amazing drippings from browning the meat and combining them with our sauce ingredients. It deepens the flavor and gives it that something extra. The easy part is that it’s all done in one pan which makes for a fast clean up!



  • Sear your Beef: Searing the beef ahead makes a better flavor and texture overall.
  • Add in vegetables: Vegetables under the beef gives the top of the beef a delicious crust.
  • Make the gravy: Add in the sauce ingredients and stir well before putting it in the crockpot so the spices are well mixed.
  • Cook on Low: Cooking on low heat allows all the fat to break down resulting in a tender dinner.
  • Garnish: Garnishing with the orange zest is a bright punch of flavor!

Crockpot Caribbean Pot Roast


  • Spices: You can adjust the spices in this recipe to your liking. If you’re not sure about your picky-eaters, reducing the cumin, ground corriander, and chili powder will lessen the spice in this recipe. You can also try increasing the brown sugar amount to give it a sweeter flavor.
  • Veggies: This recipe works with so many vegetable options. When trying a new dish, stick to veggies that your family already knows and loves. Cauliflower, bell peppers, and Yukon or russet potatoes are just a few other options to add to or in place of the sweet potatoes and carrots. Make sure not to overload the slow cooker though otherwise the cooking time will need to be adjusted.


No, you can easily make this recipe using a dutch oven or any other oven-safe pot to get the same delicious meal. Preheat the oven to 325 degrees and follow the same recipe. Cook for 3 – 3 ½ hours until the beef is fork tender. 



  • Serve: I don’t recommend leaving this pot roast out at room temperature for longer than 2 hours. Keep in on a “warm” setting in the crockpot if necessary to ensure bacteria doesn’t start to sit in.
  • Store: Pot roast needs to be fulled cooled down to room temperature before being stored in an airtight container in the refrigerator. It will last up to 3 days.
  • Freeze: Make sure to seal the pot roast in a freezer-safe storage bag or container to ensure that moisture isn’t able to get to it. It’ll last up to 3 months in the freezer.


The USDA Offical Website states that beef is considered cooked and safe to eat when it has an internal temperature of 145 degrees F (62.7 degrees C). Since we are cooking this for 8 hours you won’t have to worry about measuring the temperature for food safety.

Slow Cooker Caribbean Beef Chuck Roast with Root Vegetables

Pin this recipe now to remember it later

Pin Recipe

Slow Cooker Caribbean Pot Roast

Slow Cooker Caribbean Pot Roast is full of tropical spices, citrus, sweet potatoes and root vegetables. Perfectly tender chuck roast with a bold gravy!
Yield 10 servings
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Course Main Course
Cuisine Caribbean
Author Sabrina Snyder


  • 1 tablespoon vegetable oil
  • 5 pound boneless beef chuck roast
  • 2 tablespoons flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 medium sweet potatoes , peeled and cut into 2" chunks
  • 3 large carrots , peeled and cut into 2" chunks
  • 1 large onion , chopped
  • 3 cloves garlic , minced

Pot Roast Gravy Ingredients

  • 15 ounces tomato sauce
  • 1 large orange , juiced and zested
  • 2 tablespoons brown sugar , packed
  • 2 teaspoons dried oregano
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1 teaspoon chili powder
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon


  • In a large dutch oven or a metal slow cooker insert add the vegetable oil on high heat.
  • Coat the chuck roast in flour, salt and pepper and brown on both sides in the dutch oven, about 3-4 minutes on each side.
  • Add the sweet potatoes, carrots, onions and garlic to the slow cooker.
  • Top with the chuck roast.
  • In the same dutch oven add in the tomato sauce, orange juice, brown sugar, dried oregano, cumin, coriander, chili powder, unsweetened cocoa powder and cinnamon and whisk well until the spices are well combined.
  • Pour the sauce over the chuck roast and cook on low until for 8 hours or on high heat for 5 hours.
  • Garnish with the orange peel zest before serving.


Calories: 513kcal | Carbohydrates: 22g | Protein: 46g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 156mg | Sodium: 684mg | Potassium: 1190mg | Fiber: 4g | Sugar: 9g | Vitamin A: 10347IU | Vitamin C: 17mg | Calcium: 89mg | Iron: 6mg
Keyword: Crockpot Caribbean Pot Roast, Slow Cooker Caribbean Pot Roast

Crock Pot Caribbean Pot Roast collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I just made this and I added a teaspoon of jerk to the sauce. I have one concern about the recipe, is the sauce enough liquid or do we need to add beef stock or water?

    1. Hi Jordan, sorry for the late response. Busy Summer!
      How did your roast turn out? Did you decide to add liquid? I create the gravy and combine with the drippings from browning the meat and found it turns out amazing!

  2. I made it today for the first time and it turned out great! I used 2.5lbs of meat but did not change the measurement of the seasoning, slow cooked it for 4.50 hours and voila! It was very tasty, meat and veggie came out perfectly. Thanks for sharing!

  3. If I were to make this in an instant pot I’d assume I’d use the “beef” setting and cook the vegetables for just a few minutes in the sauce after the meat is done? Thanks for any pointers you can offer 🙂

  4. I made this last night for the firs time. I was actually surprised the flavor was not-at-all spicy, nor sweet…from the bright red color of the photos, that was the flavor I had in my head. Relatively tasty, but the next time I would definitely be adding some (lots) of spice, and maybe 2 tablespoons of honey. One thing I wasn’t a huge fan of was how the sweet potatoes were completely soft. Looking back now, it’s like “well, duh…cooking for 8 hours will do that to potatoes”, ha! The carrots were divine, though, but might oven roast the sweet potatoes next time…although then the meat won’t be held up out of the liquid as much…hmm… I was originally looking to use leftovers in tacos/quesadillas/enchilladas, but after eating it, I think it’ll work much better just with polenta.

  5. I’ve just started this in the crockpot and I’m so excited to taste the end result. The sauce was amazing after just wisking! Since I have 8 hours, do you recommend any sides with this dish? (Totally asking knowing that you may not have a chance to respond today…lol!)

    1. Sorry I missed this comment until now. I’d suggest rice pilaf, mashed potatoes or roasted asparagus. Hope you enjoyed it.

    2. I am trying this for the first time and I’m very confused on the way to you say how to cook the vegetables can you please clarify that please thank you

  6. My family loved this. I had never added cocoa or cinnamon to beef before but I am glad I tried it and will go into rotation.

  7. This was absolutely fantastic! After making my pot roast Italian style all of my life I was ready for a change. This is my new wY. I love it! Made in my ditch oven and forgot the orange zest at the end

  8. So far, I have loved literally everything recipe of yours I’ve tried. This was a miss for us. As with all recipes, that’s just personal preference. I’m sure there will be folks that love this. But we actually scrapped it and heated up some beef stew I had doubled and frozen earlier last month. Thank you for all your recipes though. Again, you are usually a tried and true recipe goddess!

    1. You could make this in a dutch oven on the stovetop. It’ll need to cook for about 3 hours or until the meat if fork tender. Enjoy!

  9. Hi Sabrina,
    I’m new to crockpot cooking (ie I have no idea what I’m doing) so am hoping you can help.
    If I cut the recipe in half and used a 1kg (just over 2lb) roasting piece, would I still cook it for 8 hours on low or should I reduce the cooking time?

  10. I know that pot roast gravy is delicious with the cocoa powder and cinnamon. I wish more people knew how good those flavors can be in a savory recipe!

  11. I can’t wait to dig in to this recipe. You had me at sweet potatoes, but then I saw orange and cocoa powder and just knew I had to try it!

  12. This pot roast looks so good, and I’m loving all the spices in the ingredients. This will be a nice and easy dish to prepare for winter. 🙂

  13. I’m going to try you’re gravy and try making a veggie version of this. I love that there’s orange in the gravy.