Thaw beef round in refrigerator overnight or longer if needed.
Prepare seasoning mixture in the proportion above. Combine garlic, black pepper, all spice, thyme, scallion, onion and blend together.
Wash thawed meat and puncture with several holes using a sharp narrow blade knife. Pack these punctures with seasoning and rub seasoning over surface of meat. Leave to marinate within refrigerator for at least 4 hours or overnight.
In a steel pot or preferable iron pot (Dutch pot) add 4 tablespoonful vegetable oil and bring to heat. Add round beef and brown on both sides.
Add hot water to pot in small portion until beef is 1/3 to 1/2 submerged. Slow cook on medium for 2 hours or more if needed. When fully cooked a fork is easily passed into meat.
When meat is cooked add diced carrots and potatoes along with scotch bonnett pepper, stalk of scallion and stick of thyme. You could add 1 cup chicken broth at this stage if desired. Simmer for 10 minutes.
Amount Per Serving
Calories 413Calories from Fat 171
% Daily Value*
Total Fat 19g29%
Saturated Fat 7g35%
* Percent Daily Values are based on a 2000 calorie diet.
Can use to make sandwich or use slices for dinner. Better results when allowed to marinate longer and when iron pot is used.