Caribbean-Spiced Pot Roast
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- 3 1/2 lb
- beef shoulder or boneless chuck roast (well-marbled is best!)
- pimento seeds (also known as alspice)
- scotch bonnet (or less), seeded and diced
- 3-4 sprig(s)
- fresh thyme, cut in small pieces, including stalks
- 1 small
- yellow onion, chopped
- 1 stalk(s)
- green onion, cut in thin slices
- 2 Tbsp
- fresh garlic, diced
- 1/4 c
- mushroom soy (found in asian cooking section)
- 1 1/2 c
1Wash roast and pat dry with paper towel. Place in flat pan and let stand to room temperature.
2Use a mortar and pestle to coarsely crush alspice seeds. Set aside.
(diy mortar and pestle: coffee cup and thin glass bottle such as a hot sauce bottle.)
3USE DISPOSABLE PLASTIC GLOVES WHEN HANDLING PEPPER!
Cut pepper in half. Cut out fibers and seeds inside. Cut pepper into thin strips,stack and cut into tiny pieces. Set aside.
CAUTION: THE OIL THAT COMES FROM THE PEPPER DURING DICING IS VERY HOT. WASH KNIFE AND CUTTING SURFACE IMMEDIATELY AND TOSS GLOVES IN GARBAGE.
4Combine crushed alspice pods, scotch bonnet, onions, garlic and mushroom soy in small bowl. You will use this to season the roast.
5Make small 1 1/2 - inch (wide and deep) slits in the roast. Fill the slits with the herb seasoning mixture. Reserve extra seasoning mixture.
6Heat 2 T. oil in a heavy Dutch oven over medium-high heat. Place roast in oil and brown in pot, all over, several minutes on each side.
Tip: Don't move the roast while a side is browning, or it won't brown well.
7When roast is browned, pour the remainder of the sauce over the roast plus 1 1/2 cup water and bring to a simmer. Cover.
8Place in 300 degrees F oven for 15 minutes, then drop to 225 degrees F. Cook for 3 to 3 1/2 hours, or longer, until meat is tender.