Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 (3 pound) boneless beef chuck roast

  3. 2 cloves garlic, crushed

  4. 1 cup chopped onion

  5. 1 teaspoon salt

  6. 2 (8 ounce) cans tomato sauce

  7. 2 tablespoons white sugar

  8. 1 tablespoon all-purpose flour

  9. 1 teaspoon unsweetened cocoa powder

  10. 1 teaspoon chili powder

  11. 1 teaspoon dried oregano

  12. 1 teaspoon ground cumin

  13. 1 teaspoon ground coriander

  14. 1/4 teaspoon ground cinnamon

  15. 1 teaspoon grated orange zest

  16. 2 large potatoes, cut into large chunks

  17. 3 carrots, sliced

  18. 1 stalk celery, chopped

  19. 1/2 cup sliced almonds

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large skillet over medium-high heat. Place the roast into the hot oil and cook, turning frequently, until browned on all sides. Remove from the skillet and place in a slow cooker. Cook garlic and onions in the skillet in the meat drippings until tender. Stir in the salt and tomato sauce. Combine the sugar, flour, cocoa powder, chili powder, oregano, cumin, coriander, cinnamon, and orange zest; stir into the tomato sauce. Pour the tomato sauce over the roast in the slow cooker. Add potatoes, carrots and celery. Cover, and cook on Low for 6 to 8 hours, or until meat is tender. Garnish with sliced almonds before serving.


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