Pot Roast Caribe
Transport your taste buds to the tropics with Pot Roast Caribe, a bold and flavorful twist on a classic comfort dish. This Caribbean-inspired recipe takes tender, slow-braised beef chuck roast and elevates it with a vibrant blend of orange juice, allspice, habanero pepper, and a touch of lime. The savory braising liquid, infused with garlic, cumin, and a splash of soy sauce, ties the dish together with rich, layered flavors. Nestled alongside hearty carrots and potatoes, this one-pot wonder is perfect for family dinners or special occasions. Finished with fresh cilantro and a zesty citrus kick, Pot Roast Caribe delivers a mouthwatering balance of warmth and brightness that will leave everyone coming back for seconds. Ideal for fans of global flavors and easy slow-cooking, this recipe is a true culinary escape.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 3 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup orange juice
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 0.5 teaspoons allspice
- 1 small habanero pepper, seeded and minced
- 3 medium carrots, cut into chunks
- 4 medium potatoes, cut into chunks
- 2 tablespoons fresh cilantro, chopped
- 1 whole lime, juiced
- 1.5 teaspoons salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef chuck roast dry with paper towels and season with 1 teaspoon of salt and 1 teaspoon of black pepper on all sides.
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the beef roast for 3–4 minutes per side until it is well-browned. Remove the beef and set it aside.
Reduce the heat to medium and add the diced onion to the pot. Cook for 3 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute.
Deglaze the pot by adding the beef broth, using a wooden spoon to scrape up any brown bits stuck to the bottom.
Add the orange juice, soy sauce, tomato paste, ground cumin, dried thyme, allspice, and minced habanero pepper. Stir to combine.
Return the seared beef roast to the pot, ensuring it is partially submerged in the liquid.
Cover the Dutch oven with its lid and place it in the preheated oven. Let it cook for 2 hours.
After 2 hours, remove the pot from the oven and add the carrot and potato chunks around the beef.
Stir gently to incorporate the vegetables into the braising liquid.
Cover and return the pot to the oven for another 1 hour, or until the beef and vegetables are tender.
Remove the pot from the oven and carefully transfer the beef and vegetables to a serving platter.
Stir the lime juice and chopped cilantro into the braising liquid and simmer on the stove over medium heat for 5 minutes to thicken slightly.
Taste the sauce and adjust seasoning with additional salt or pepper as needed.
Pour the sauce over the beef and vegetables before serving.
Garnish with extra cilantro if desired and serve hot.
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1140 mg | 50% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 7.5 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 7.5 mg | 41% | |
| Potassium | 1402 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
