Description
This Jamaican Pot Roast is a flavorful and tender beef dish infused with traditional jerk seasoning and aromatic spices. Slowly cooked in a Dutch oven with a savory blend of beef broth, soy sauce, and brown sugar, the roast becomes juicy and delicious. Carrots and potatoes simmer alongside the meat, creating a hearty, comforting meal inspired by Jamaican cuisine.
Ingredients
Scale
Beef and Seasonings
- 2.5 lb beef chuck roast
- 2 tbsp jerk seasoning
- 1 tsp ground allspice
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
Vegetables and Aromatics
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 scotch bonnet pepper, sliced
- 2 carrots, chopped
- 2 potatoes, peeled and chopped
Liquid Ingredients
- 2 tbsp vegetable oil
- 1 tbsp tomato paste
- 1 cup beef broth
- 1/2 cup water
- 2 tbsp soy sauce
- 2 tbsp browning sauce
- 1 tbsp brown sugar
Instructions
- Marinate the beef: Season the beef chuck roast thoroughly with jerk seasoning, ground allspice, dried thyme, salt, and black pepper. Allow it to marinate for at least 30 minutes to let the flavors infuse.
- Brown the roast: Heat the vegetable oil in a large Dutch oven over medium-high heat. Sear the beef on all sides for about 3 to 4 minutes per side until a rich brown crust forms, then remove it from the pot.
- Sauté aromatics: In the same pot, add the chopped onion, minced garlic, and sliced scotch bonnet pepper. Sauté for about 2 minutes until fragrant and softened.
- Add tomato paste and sugar: Stir in the tomato paste and brown sugar, cooking for another minute to deepen the flavors and create a rich base.
- Deglaze and build sauce: Pour in the beef broth, water, soy sauce, and browning sauce. Scrape the bottom of the pot to loosen any browned bits, enhancing the sauce’s flavor.
- Simmer the roast: Return the browned roast to the pot, bring the liquid to a gentle simmer, cover, reduce heat to low, and cook for 1½ to 2 hours until the meat is tender and easily pulls apart.
- Add vegetables and continue cooking: Add the chopped carrots and potatoes to the pot, cover again, and cook for an additional 30 minutes or until the vegetables are soft and cooked through.
- Rest and serve: Remove the roast from the pot and let it rest for 10 minutes before slicing. Serve it with the cooked vegetables and the flavorful sauce spooned over.
Notes
- Adjust the amount of scotch bonnet pepper according to your spice tolerance as it can be very hot.
- For a thicker sauce, simmer uncovered for a few extra minutes before serving.
- You can substitute browning sauce with Worcestershire sauce if unavailable.
- Allowing the roast to marinate overnight in the refrigerator can enhance the flavor further.
- Use a heavy-bottomed pot or Dutch oven for even heat distribution.
