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Carne With Tamarindo

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

Erica Dinho
5 from 19 votes


  • 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
  • cup honey
  • Salt and Pepper
  • ¼ cup red wine
  • 1 cup beef stock


  • 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.
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