clint's jamaican pot roast
This is a family favourite that was shared over 40 years ago by our friend Clint. This easy-to-prepare roast is just as good today as it was then. Simply perfect served with rice and peas, roasted potatoes, boiled green beans, and the hot and spicy gravy the roast cooks in. Please Note: SCOTCH BONNET PEPPERS ARE HOT! (use gloves to handle and make sure to wash your hands VERY well when finished working with the peppers) 1 pepper - spicy roast 2 peppers - hot n' spicier roast 3 - on fire hot - spiciest roast
prep time
30 Min
cook time
4 Hr
method
Stove Top
yield
4 serving(s)
Ingredients
- 3 1/2 - 4 lbs beef roast (blade, cross rib, fatty rump or round)
- 3 tablespoons oil (may substitute with margarine)
- 1 teaspoon sea salt
- 1 1/2 teaspoons paprika
- 4 - 6 sprigs fresh thyme
- 3 cloves garlic, finely minced
- 1 large sweet onion, coarsley chopped
- 2 large, ripe tomatoes, coarsley chopped
- 1 - 2 small scotch bonnet peppers finely chopped
How To Make clint's jamaican pot roast
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Step 1Put a cast iron pot on high heat. Add the oil and heat until smoking.
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Step 2When ready, add the roast beef and sear on all sides until nicely browned.
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Step 3Now lower the heat to low and season the meat with sea salt, paprika, and thyme.
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Step 4In a small bowl add the garlic, onions, tomatoes, and hot peppers. Mix well and add to the top and the sides of the roast.
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Step 5Cover the pot and place back on top of the stove to cook, on low heat for about 3 to 4 hours. Make sure to baste often, until the meat is tender and falls apart with a fork. You can thicken the spicy gravy if desired and serve it over hot rice or roasted potatoes and slices of the pot roast.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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