Pot Roast Caribe

Ingredients

• 0.5 cup almonds sliced
• 3 pound beef chuck boneless
• 16 ounce tomato sauce canned
• 3  carrots sliced
• 1 stalk celery chopped
• 1 teaspoon chili powder 
• 1 tablespoon flour all-purpose
• 2 cloves garlic crushed
• 0.3 teaspoon ground cinnamon 
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 1 cup onion chopped
• 1 teaspoon orange zest grated
• 1 teaspoon oregano dried
• 2 large potatoes cut into large chunks
• 1 teaspoon salt 
• 1 teaspoon cocoa powder unsweetened
• 2 tablespoons vegetable oil 
• 2 tablespoons sugar white

Equipment

• frying pan
• slow cooker

Directions

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