Slow-Cooked Caribbean Pot Roast

This is for you Lisa! :)

2 medium sweet potatoes, cubed (I did not put them in)
2 large carrots, sliced (I put a lot of those little carrots and left them whole)
1/4 C chopped celery (didn't put in cause I didn't have any)
1 boneless beef chuck roast (2 1/2 lbs)
1 T canola oil
1 large onion, chopped
2 garlic cloves, minced
1 T all-purpose flour
1 T sugar
1 T 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 (I used frozen orange juice... just a little spoonful)
3/4 tsp baking cocoa
1 Can (15 oz) tomato sauce

1.  Place potatoes, carrots and celery in a 5 qt. slow cooker.  In a skillet, brown meat in oil.  Transfer meat to slow cooker.

2.  In the same skillet, saute onion in drippings until tender.  Add garlic; cook for 1 minute.  Combine next 11 ingredients; stir in tomato sauce.  Add to skillet; heat through.  Pour over beef.

3.  Cover and cook on low for 6-8 hours or until beef and vegetables are tender.  (I cooked mine longer than that)