Ingredients for Easy Jamaican Pot Roast
- Roast
- Vegetable Oil
- 1 teaspoon sea salt
- 1 tablespoon paprika
- Dried Thyme
- Garlic Cloves
- Onion
- 1 (28 ounce) can crushed tomatoes
- Scotch Bonnet Pepper
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How to Make Easy Jamaican Pot Roast
- Heat 2 tablespoons of oil in a Dutch oven or cast iron pot over high heat until smoking.
- Add a 3-4 lb beef roast and sear on all sides until deeply browned (about 3-5 minutes per side).
- Reduce heat to low. Season the roast generously with 1 teaspoon sea salt, 1 tablespoon paprika, and 1 tablespoon dried thyme.
- Add 4 cloves minced garlic, 1 large chopped onion, 1 (28 ounce) can crushed tomatoes, and 1-3 Scotch Bonnet peppers (habaneros), finely minced (adjust quantity for desired heat level). Mix well and add to the pot.
- Arrange the garlic, onion, tomato, and pepper mixture around and on top of the roast.
- Cover the pot and cook on low heat on the stovetop for 3-4 hours, basting frequently with the pan juices. The roast is done when it's fork-tender and easily shreds.
- If desired, thicken the gravy by removing some of the liquid and mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a slurry. Whisk the slurry into the pot and simmer until thickened. Serve hot over rice and peas, roasted potatoes, and sliced pot roast. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
18g
Fat
40g
Carbs
3g
