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.
In a large bowl, combine all ingredients except roast and water.
Add roast and marinate overnight in the refrigerator.
In a Dutch oven, brown roast in oil for 20 minutes, making sure to brown all
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.
Remove roast from pot and let sit for at least 15 minutes. To serve, slice roast and pour gravy over top.