Easy Jamaican Pot Roast Recipe
Description: This Easy Jamaican Pot Roast is a flavorful and robust dish perfect for a hearty meal. With a touch of Caribbean heat from Scotch bonnet peppers, it pairs wonderfully with Rice & Peas, roasted potatoes, and the spicy gravy it cooks in. Just set it on the stove and relax while the flavors meld together. Adjust the spice level to your taste: for a mild kick, add 1 pepper; for more heat, use 2; and for a fiery experience, throw in 3 peppers. Warning: Scotch bonnet peppers are intensely hot!
Recipe Category: Roast Beef
Keywords: Meat, Caribbean, Spicy, Hearty Meal
Ingredients
- 3 1/2 – 4 lbs beef chuck roast
- 3 tablespoons sea salt
- 1 tablespoon paprika
- 1 1/2 teaspoons dried thyme
- 2 teaspoons fresh thyme leaves
- 3 garlic cloves, minced
- 1 large onion, chopped
- 2 tomatoes, diced
- 1 – 3 Scotch bonnet peppers (habaneros), whole or chopped (depending on your spice preference)
Instructions
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Heat the Pot: Begin by placing a generous amount of oil into a Dutch oven or heavy cast iron pot. Heat the oil over high heat until it becomes hot and starts to smoke.
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Sear the Roast: Carefully add the beef chuck roast to the hot oil. Sear the roast on all sides until it is deeply browned and caramelized. This step is crucial for developing a rich flavor in the final dish.
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Season the Roast: Lower the heat to medium and season the browned roast with sea salt, paprika, and dried thyme. Sprinkle the seasonings evenly over the surface of the meat.
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Prepare the Vegetables: Add minced garlic, chopped onions, diced tomatoes, and Scotch bonnet peppers to the pot. Mix these ingredients together, ensuring they are well distributed around the roast.
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Cook the Roast: Cover the pot with a lid and let it cook on low heat for 3 to 4 hours. During this time, the roast should be basted occasionally with the juices in the pot. The goal is for the meat to become tender enough to easily shred with a fork.
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Thicken the Gravy: Once the roast is tender and falling apart, remove it from the pot and set it aside. Use the remaining cooking juices to thicken the spicy gravy to your desired consistency. You can do this by simmering the gravy until it reduces, or by adding a thickening agent such as cornstarch if necessary.
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Serve: Slice the pot roast and serve it with hot rice, roasted potatoes, and a generous ladle of the spicy gravy. Enjoy the hearty flavors and the delightful heat from the Scotch bonnet peppers!
Cook Time: 4 hours
Prep Time: 30 minutes
Total Time: 4 hours 30 minutes
Servings: 4
Nutritional Information (per serving):
- Calories: 629.9
- Fat Content: 27.9 g
- Saturated Fat Content: 8.2 g
- Cholesterol Content: 254 mg
- Sodium Content: 883.5 mg
- Carbohydrate Content: 10.1 g
- Fiber Content: 2.5 g
- Sugar Content: 4.7 g
- Protein Content: 86.9 g
Rating: 4 stars
Reviews: 4 reviews
