Caribbean Pot Roast (2 cooking methods)

STOVE TOP METHOD: HEAT oil in Dutch oven over medium heat. Season meat with salt and pepper. Brown roast on all sides in pan. SPRINKLE meat with flour. Combine 1 1/2 teaspoons salt, curry powder, ketchup, sweet orange marmalade and hot pepper sauce in medium bowl; stir in black beans, water and ketchup. Pour mixture over roast. BRING to a boil, then cover tightly and simmer, stirring occasionally, about 3 hours or until meat is fork-tender. REMOVE meat to serving platter. Cut into serving-size pieces. Stir lime peel into gravy and beans. Pour gravy over meat. Serve over cooked rice or egg noodles and garnish with chopped cilantro, if desired. SLOW COOKER METHOD: SPRAY inside of slow cooker with no-stick cooking spray. Place roast in cooker. SPRINKLE meat with flour. Combine salt, curry powder, ketchup, sweet orange marmalade and hot pepper sauce in medium bowl; stir in black beans, water and ketchup. Pour mixture over roast. COVER and cook on LOW 8 to 10 hours (or on HIGH 5 to 6 hours) or until meat is fork-tender. To serve, see final step above.