Caribbean-Spiced Pot Roast
★★★★★ 1 vote5
3 1/2 lbbeef shoulder or boneless chuck roast (well-marbled is best!)
12pimento seeds (also known as alspice)
1/2scotch bonnet (or less), seeded and diced
3-4 sprig(s)fresh thyme, cut in small pieces, including stalks
1 smallyellow onion, chopped
1 stalk(s)green onion, cut in thin slices
2 Tbspfresh garlic, diced
1/4 cmushroom soy (found in asian cooking section)
1 1/2 cwater
How to Make Caribbean-Spiced Pot Roast
- Wash roast and pat dry with paper towel. Place in flat pan and let stand to room temperature.
- Use 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.)
- USE 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.
- Combine crushed alspice pods, scotch bonnet, onions, garlic and mushroom soy in small bowl. You will use this to season the roast.
- Make small 1 1/2 - inch (wide and deep) slits in the roast. Fill the slits with the herb seasoning mixture. Reserve extra seasoning mixture.
- Heat 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.
- When roast is browned, pour the remainder of the sauce over the roast plus 1 1/2 cup water and bring to a simmer. Cover.
- Place 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.