Pot Roast

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Pot Roast
Pot roast is usually done around the festive season.
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Cuisine Caribbean
Prep Time 24 hours
Cook Time 2 hours
Servings
1 slice
Ingredients
Cuisine Caribbean
Prep Time 24 hours
Cook Time 2 hours
Servings
1 slice
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Thaw beef round in refrigerator overnight or longer if needed.
  2. Prepare seasoning mixture in the proportion above. Combine garlic, black pepper, all spice, thyme, scallion, onion and blend together.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve warm.
Recipe Notes
Nutrition Facts
Pot Roast
Amount Per Serving
Calories 413 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 7g 35%
Cholesterol 97mg 32%
Sodium 826mg 34%
Protein 53g 106%
* 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.

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