Slow-Cooked Caribbean Pot Roast

Another good one from Taste of Home! The recipe calls for 1 Tablespoon of Brown Sugar, you could use Splenda Brown Sugar instead.

10 Servings Prep: 30 min. Cook: 6 hours

Ingredients

    * 2 medium sweet potatoes, cubed
    * 2 large carrots, sliced
    * 1/4 cup chopped celery
    * 1 boneless beef chuck roast (2-1/2 pounds)
    * 1 tablespoon canola oil
    * 1 large onion, chopped
    * 2 garlic cloves, minced
    * 1 tablespoon all-purpose flour
    * 1 tablespoon sugar
    * 1 tablespoon brown sugar
    * 1 teaspoon ground cumin
    * 3/4 teaspoon salt
    * 3/4 teaspoon ground coriander
    * 3/4 teaspoon chili powder
    * 1/2 teaspoon dried oregano
    * 1/8 teaspoon ground cinnamon
    * 3/4 teaspoon grated orange peel
    * 3/4 teaspoon HERSHEY®’S Cocoa
    * 1 can (15 ounces) tomato sauce

Directions

    * Place potatoes, carrots and celery in a 5-qt. slow cooker. In a large
    skillet, brown meat in oil on all sides. Transfer meat to slow cooker 
    * In the same skillet, saute onion in drippings 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
    * skillet and heat through. Pour over beef.   
    * Cover and cook on low for 6-8 hours or until beef and vegetables are
     tender.
   
    * Yield: 10 servings.

Nutrition Facts: 3 ounces cooked beef with 1/2 cup vegetable mixture equals 278 calories, 12 g fat (4 g saturated fat), 74 mg cholesterol, 453 mg sodium, 16 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.

http://www.tasteofhome.com/recipes/Slow-Cooked-Caribbean-Pot-Roast