Caribbean Pot Roast

3 medium sweet potatoes, peeled and cubed – NC .79/lb.
3 large carrots, sliced – HT Fresh Market mini 1.79/lb.
1/4 c chopped celery
1 boneless beef chuck (about 2 lbs.) – HT  Reserve Angus value pack 3.97/lb
1 T vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 T all purpose flour
1 T sugar
1 T brown sugar
3/4 t salt
1 T caribbean jerk seasoning
3/4 t orange zest
3/4 t baking cocoa
1 15 oz. can tomato sauce – HT .57/l5 oz.

Place potatoes, carrots, and celery in slow cooker.  In a non-stick skillet brown chuck in oil.  Place chuck in slow cooker.  In the same skillet, saute onion in drippings until tender.  Add garlic, cook for 1 minute.  Add remaining ingredients to tomato sauce, stir to combine, add to skillet and heat through.  Pour over roast in slow cooker, cover and cook on low for 6 – 8 hours until vegetables and beef are tender.

To make your own jerk seasoning combine:

2 T dried minced onion
2 1/2 t thyme
2 t allspice
2 t black pepper
1/2 t cinnamon
1/2 t cayenne pepper
1/2 t salt

Mix together and store in a airtight container.