Slow Cooker Caribbean Pot Roast

This is completely different than any slow cooker pot roast I have ever tried. I was a bit skeptical at first, but I am now a firm believer in mixing orange marmalade, ketchup, curry and hot sauce together! You must trust me here. The roast turns out tender, juicy and full of flavors from the islands. Instead of potatoes, this is served with black beans, super tasty!

Slow Cooker Caribbean Pot Roast
Ingredients
3/4 cup ketchup
1 (12 oz.) jar orange marmalade
1 tablespoon curry powder
1/2 teaspoon hot pepper sauce, or to taste
1 1/2 teaspoons salt
1 (15 oz.) can black beans, drained and rinsed
3 to 4 pounds boneless beef chuck roast
Salt and pepper to taste
2 tablespoons olive oil
1 cup water

Directions
1. Mix together ketchup, orange marmalade, curry powder, hot sauce, salt and black beans. Set aside to marinate
2. Season meat with salt and pepper
3. Warm olive oil in skillet over med-high heat
4. Brown meat on both sides until golden brown
5. Place meat in slow cooker and pour marmalade mix over meat
6. Add 1 cup of water
7. Cook on HIGH for 2 hours and LOW for 6 hours
8. Enjoy!

Recipe adapted from Pillsbury Baking