Ingredients:

  • 3 lb beef chuck roast
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 Scotch bonnet pepper, seeded and finely chopped
  • 1 inch piece ginger, peeled and minced
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (13.5 oz) can coconut milk
  • 1 cup beef broth
  • 1 tbsp tomato paste
  • 1 tbsp brown sugar, packed
  • 1 tsp ground allspice
  • ½ tsp ground cinnamon
  • ½ tsp dried thyme
  • 1 bay leaf
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 2 carrots, peeled and chopped

Instructions:

  1. Season the chuck roast with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned (about 3-4 minutes per side).
  2. Remove the roast from the skillet and set aside. Add the onion to the skillet and cook until softened (about 5 minutes). Add the garlic, Scotch bonnet pepper, and ginger and cook for 1 minute more, until fragrant.
  3. In a bowl, whisk together the diced tomatoes, coconut milk, beef broth, tomato paste, brown sugar, allspice, cinnamon, thyme, and bay leaf.
  4. Place the sweet potatoes and carrots in the bottom of the slow cooker. Place the seared beef roast on top of the vegetables. Pour the sauce mixture over the roast and vegetables.
  5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is very tender and easily shreds with a fork.
  6. Remove the bay leaf. Shred the beef with two forks directly in the slow cooker. Serve hot.