Caribbean Pot Roast

I got a new recipe book that we're loving. This one is very flavorful. Great served with Caribbean rice.
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2 medium sweet potatoes, cubed
2 large carrots, sliced
1/2 cup chopped celery
1 boneless beef chuck roast (2-2 1/2 lbs.)
1 Tbsp canola oil
1 large onion, chopped
2 garlic cloves, minced
1 Tbsp flour
1 Tbsp sugar
1 Tbsp brown sugar
1 tsp ground cumin
3/4 tsp salt
 3/4 tsp ground coriander
3/4 tsp chili powder
1/2 tsp dried oregano
1/8 tsp ground cinnamon
3/4 tsp grated orange peel
3/4 tsp baking cocoa
1 can (15oz) tomato sauce
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1. 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.

2. In the same skillet, saute onion in drippings until tender. Add garlic; cook 1 minute more. Combine the flour, sugar, brown sugar, seasonings, orange peel, and cocoa. Stir in tomato sauce; add to skillet and heat through. Pour over beef.

3. Cover and cook on low for 6-8 hours or until beef and vegetables are tender.

Serves 10

Nutritional facts: 3 oz cooked beef with 1/2 cup vegetables equals 278 calories, 12 g fat, 16 g carbs, 3 g fiber, 25 g protein.