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Delicious Jamaican Pot Roast served with traditional sides

Jamaican Pot Roast

A soul-warming Jamaican pot roast infused with aromatic spices, tender meat, and hearty vegetables, embodying comfort and celebration.
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Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Jamaican
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Pot Roast
  • 3-4 pounds beef chuck roast Look for well-marbled cuts for tenderness.
  • 2 tablespoons vegetable oil For searing.
  • Salt and pepper To taste.
For the Marinade
  • 4 cloves garlic Minced.
  • 1 tablespoon fresh thyme Or 1 teaspoon dried thyme.
  • 1 tablespoon allspice
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 tablespoon soy sauce
For the Vegetables
  • 2 large carrots Cut into chunks.
  • 2 medium potatoes Diced (Yukon Gold or russet works well).
  • 1 large onion Quartered.
  • 1 large bell pepper Sliced.
  • 2 cups beef broth Low sodium preferred.

Method
 

Preparation
  1. Begin by preparing the marinade. In a bowl, mix together the minced garlic, thyme, allspice, paprika, black pepper, and soy sauce until well combined.
  2. Rub the marinade generously all over the beef chuck roast and allow it to marinate for at least 1 hour, or preferably overnight in the refrigerator for maximum flavor.
Cooking
  1. In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the roast with salt and pepper.
  2. Sear the roast for about 4-5 minutes on each side, or until it develops a golden-brown crust.
  3. Remove the roast from the pot and set it aside. In the same pot, add the onions, bell pepper, carrots, and potatoes. Sauté for 3-4 minutes until they start to soften.
  4. Return the roast to the pot and add the beef broth, ensuring the vegetables surround the meat. Bring it to a simmer.
  5. Cover the pot with a lid and transfer it to a preheated oven at 300°F (150°C). Roast for 3-4 hours, or until the meat is fork-tender.
  6. Once done, remove it from the oven and let it rest for 15-20 minutes before slicing. Serve warm with spooned vegetables and gravy.

Notes

Tips: Make sure to get a good sear on the meat for enhanced flavors. For a lighter option, substitute the beef broth with vegetable broth or use chicken. For a vegetarian version, substitute the roast with a large portobello mushroom cap and modify the cooking time accordingly. If you have leftovers, store them in an airtight container in the freezer for up to 3 months. Reheat in the oven at 350°F until heated through. Add heat with a chopped Scotch bonnet pepper for a genuine Jamaican kick.