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    My Colombian Recipes » Recipes » Main Dishes » Beef » Slow Cooker Pot Roast With Tamarind Sauce (carne Con Salsa De Tamarindo)

    Slow Cooker Pot Roast with Tamarind Sauce (Carne con Salsa de Tamarindo)

    Jan 12, 2012 · Modified: Jul 16, 2021 by Erica Dinho · 19 Comments

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    Carne With TamarindoPin

    Slow Cooker Pot Roast with Tamarind Sauce (Carne con Salsa de Tamarindo)

    Erica Dinho
    5 from 19 votes
    Print Recipe Pin Recipe

    Ingredients
     

    • 3 to 4 Pounds Chuck Roast
    • 2 Tablespoons vegetable oil
    • 1 tablespoon ground cumin
    • 1 teaspoon ground achiote
    • 5 scallions chopped
    • 2 yellow onions
    • 7 garlic cloves
    • 1 red bell pepper
    • 1 green bell pepper
    • ½ cup fresh cilantro plus more for serving
    • 2 cups tamarind pulp
    • 1 cup water
    • ¼ cup tomato paste
    • 2 tablespoons of hot sauce
    • ¼ cup brown sugar
    • ⅓ cup honey
    • Salt and Pepper
    • ¼ cup red wine
    • 1 cup beef stock

    Instructions
     

    • Season the beef with the cumin, achiote, salt and pepper.
    • In a pan over medium-high heat, heat the oil. Add the beef and cook, turning occasionally, until browned on both sides, about 5 minutes total. Transfer to the slow cooker.
    • Place the water and tamarind pulp in a small pot. Bring to a boil and reduce the heat to low. Cover the pot, and let it simmer for 30 minutes, stirring often.
    • Strain the tamarind mixture and place the liquid in a blender, add the scallion, onions, garlic, peppers, cilantro, tomato paste, hot sauce, sugar, honey, wine and beef stock. Blend until smooth consistency.
    • Pour the tamarind mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
    • Add the remaining cilantro and serve warm.
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    Beef con tamarindoPin

    Tamarind or Tamarindo is a popular fruit in Colombia as well as other parts of South America. In Colombia we use it to make traditional Colombian drinks, desserts, and sauces for meat, poultry and seafood. It has a sweet and sour taste and is delicious!

    The flavor and consistency of the tamarind sauce is amazing. This is a wonderful dish for entertaining. Serve it with white rice, sweet plantains, carrots and avocado salad on the side.

    There’s nothing as welcoming on a cool winter evening as a comforting dish like this Pot Roast with Tamarind Sauce, and that’s especially true in January.

    Buen provecho!

    Beef with tamarind SaucePin
    Tamarind PulpPin
    Browned meatPin
    Mixture of Tamarind SaucePin
    Carne con TamarindoPin
    Carne con Salsa de tamarindoPin
    Carne with TamarindoPin

    More Beef Recipes

    Guiso De Cola (Colombian-Style Oxtail Stew)Chickpeas With Ground Meat (Garbanzos Con Carne Molida)Beef Stew In Tomato Sauce (Estofado De Res)Bistec A La Criolla (Colombian -Style Creole Steak)Beef Skewers (Chuzos De Res)
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Belinda @zomppa

      January 12, 2012 at 11:11 am

      5 stars
      I can almost taste that sweet-tart. Slow cooked pot roast is THE BEST!

      Reply
    2. Norma

      January 12, 2012 at 11:41 am

      5 stars
      This looks great!!! Where can I get the tamarind?

      Reply
      • Erica

        January 12, 2012 at 12:29 pm

        5 stars
        Norma,
        You can find it at Latin markets.

        Reply
    3. Mari @ Mari's Cakes

      January 12, 2012 at 4:38 pm

      5 stars
      Hola Erika, Feliz 2012, que sea uno prospero para ti y tu familia. Me gusta la receta de hoy, el cerdo con tamarindo debe quedar riquísimo. Lo voy a probar. Gracias.

      Reply
    4. Chris

      January 14, 2012 at 7:49 pm

      5 stars
      This is a great use for chuck.

      Reply
    5. norma

      January 16, 2012 at 9:40 pm

      5 stars
      I can also taste the tartness of the tamarindo. That meat along the sweet plantains...mmouthfull of goodness.

      Reply
    6. 5 Star Foodie

      January 17, 2012 at 9:32 am

      5 stars
      The roast looks fall-apart tender and an awesome and flavorful sauce!

      Reply
    7. Lydia

      January 17, 2012 at 10:21 am

      5 stars
      Hi This looks great. I found 2 types of Tamarind in the store. Which one would you recommend using?
      Tamcon Tamarind Concentrate
      Super Wet Tamarind (Seedless)
      Thanks!

      Reply
    8. Ivy

      January 17, 2012 at 2:24 pm

      5 stars
      The meat looks fork tender and delicious. Have never tried tamarind before be shall have it in mind, curious to try it.

      Reply
    9. Juliana

      January 17, 2012 at 5:48 pm

      5 stars
      Erica, this look great...so tasty and tender...with this meat, I sure would need more than a bowl of rice.
      Have a great week 🙂

      Reply
    10. rebecca subbiah

      January 17, 2012 at 10:19 pm

      5 stars
      wow this looks amazing Indians use tamarind a lot too :0)

      Reply
    11. Katherine

      January 18, 2012 at 4:26 am

      5 stars
      Hola Erica
      Quisiera saber si con las dos cucharadas de salsa picante, la comida queda muy muy picante?
      Quisiera hacer este plato, pero algunos de mis invitados no comen comida picante.
      Gracias por tu pronta respuesta.

      Reply
      • Erica

        January 18, 2012 at 9:33 am

        5 stars
        Katherine- El sabor dulce del tamarindo ayuda a que el plato no sea muy picante, pero tu le puedes omitir el picante o solo le pones un poquito.

        Reply
    12. Erica

      January 23, 2012 at 8:47 pm

      5 stars
      Thank you guys!

      Reply
    13. Andrea

      March 04, 2012 at 8:21 pm

      5 stars
      Erica,
      I love that you are posting more pictures on your recipes now - Thank you. For visual people like me this is great help.
      I'm going to search for tamarind pulp tomorrow, can't wait to try this recipe.

      I used to steal tamarindo while my mom was making "jugo de tamarindo", I eat it just al natural 😉

      Reply
    14. Carlinha

      February 02, 2013 at 9:29 pm

      5 stars
      Hello Erica,

      I love your recipes!! We try a new one every week, and this pot roast looks wonderful!!
      We wanted to ask your advice on how to best prepare this recipe if you don't own a slow cooker?

      I do own a Le Creuset French oven pot, would this work? If so, what oven temperature / and cooking time would you recommend?

      Thank you for any advice you can offer 🙂

      Best wishes

      Reply
    15. Christine

      January 20, 2017 at 6:59 pm

      5 stars
      We're subbing the protein for part of the weight in pork, but we're also adding sweet potato and carrots to the mix. I'm so excited for dinner tomorrow!

      Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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