A flavorful and tender Jamaican pot roast that combines the richness of beef with aromatic spices and coconut milk.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:3 to 4 hours
Total Time:3 hours 20 minutes
Yield:6 servings 1x
Category:Main Course
Method:Oven
Cuisine:Jamaican
Diet:Gluten Free
Ingredients
Scale
2 to 3 pounds beef chuck roast
2 tablespoons vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 teaspoons fresh ginger, grated
2 teaspoons allspice
1 teaspoon thyme
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon salt
1 cup beef broth
1 cup coconut milk
2 medium carrots, chopped
2 medium potatoes, diced
1 bell pepper, chopped
1 lime, juiced
2 green onions, sliced
Instructions
Preheat your oven to 300°F.
Heat the vegetable oil in a large Dutch oven over medium-high heat. Season the chuck roast with salt and pepper, then sear it in the hot oil until browned on all sides, about 4-5 minutes per side. Remove the roast and set aside.
In the same pot, add the chopped onion, garlic, and ginger. Sauté for about 3-4 minutes until the onion is translucent.
Stir in the allspice, thyme, paprika, and black pepper, cooking for an additional minute until fragrant.
Pour in the beef broth and coconut milk, scraping the bottom of the pot to release any browned bits.
Return the roast to the pot, then add the carrots, potatoes, and bell pepper. Squeeze the lime juice over the top.
Cover the pot with a lid and transfer it to the preheated oven. Cook for 3 to 4 hours, or until the meat is tender and easily pulls apart with a fork.
Once done, remove the pot from the oven and let it rest for 10-15 minutes before slicing. Garnish with sliced green onions before serving.
Notes
For a spicier kick, add 1-2 chopped Scotch bonnet peppers to the pot.
If you prefer a thicker gravy, remove the roast once cooked, and simmer the sauce on the stovetop for 10-15 minutes until it thickens, then serve over the meat.