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Jamaican Pot Roast

Food Network Canada

Growing up in Jamaica, having pot roast was a treat; roasts were not often affordable for large, low-income families. Pot roast was cooked in a Dutch pot oven on a coal stove and it was usually served with Rice & Peas and a salad. Recipe from The Real Jerk, courtesy of Arsenal Pulp Press.

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Ingredients

3
tsp salt
1
tsp black pepper
1
sprig fresh thyme, chopped
2
clove garlic, chopped
1
large onion, sliced
2
stalks scallion, chopped
3
Tbsp vegetable oil
1
bay leaf
1
Tbsp soy sauce
4-5
lb pot roast (e.g., cross rib or blade roast)
1
cup water
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Directions

Step 1

In a large bowl, combine all ingredients except roast and water.

Step 2

Add roast and marinate overnight in the refrigerator.
In a Dutch oven, brown roast in oil for 20 minutes, making sure to brown all
sides evenly.

Step 3

Lower heat, add water, cover, and let simmer for 1 1/2 to 2 hours, until cooked
or until a fork inserted into roast comes out clean. Add extra water for more gravy.

Step 4

Remove roast from pot and let sit for at least 15 minutes. To serve, slice roast and pour gravy over top.

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My rating for Jamaican Pot Roast
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