Ingredients
2 medium sweet potatoes, cubed2 large carrots, sliced1/4 cup chopped celery1 boneless beef chuck roast (2-1/2 pounds)1 tablespoon canola oil1 large onion, chopped2 garlic cloves, minced1 tablespoon all-purpose flour1 tablespoon sugar1 tablespoon brown sugar1 teaspoon ground cumin3/4 teaspoon salt3/4 teaspoon ground coriander3/4 teaspoon chili powder1/2 teaspoon dried oregano1/8 teaspoon ground cinnamon3/4 teaspoon grated orange zest3/4 teaspoon baking cocoa1 can (15 ounces) tomato sauce
Preparation
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 zest and cocoa. Stir in tomato sauce; add to skillet and heat through. Pour over beef.
Cover and cook on low until beef and vegetables are tender, 6-8 hours.
