Pepperpot Pot Roast

Prep Time
10 min
Cook Time
3h 25 min
6 servings

In our Secrets From the Kitchen series, Food Network Canada recipe developers share their best cooking secrets for their favourite recipes. On today’s menu: Philip Lago and Mystique Mattai’s Pepperpot Pot Roast.

The aromas of this dish bring me right back to my dad’s kitchen. Traditionally a Guyanese Christmas morning staple, we’re making and serving it dinner-style using classic ingredients like cinnamon, clove, thyme, Scotch bonnet peppers, and of course, cassareep! Cassareep is a dark syrup made from cassava root that is a common ingredient in Guyanese dishes, and it’s absolutely essential in Pepperpot, which is Guyana’s national dish. It’s readily stocked at most Caribbean and West Indian grocery stores, but if you can’t find it, you can substitute in one cup of molasses and three tablespoons each of soy sauce and Worcestershire.

Traditionally, this dish is served with plait bread, which is a braided white bread similar to challah or brioche, but without the egg-washed crust. You can serve it with any bread you prefer, but our secret is to grill the bread, which really kicks this dish up a notch.

To get the full holiday menu, check out our roundup of Secrets From the Kitchen holiday recipes.



lbs beef roast (chuck, brisket, or round work best)
Salt, to taste
Ground pepper, to taste
Tbsp olive oil
cups beef broth
cup cassareep
cup brown sugar
cinnamon sticks (about 4-inches in length)
thin slices orange, halved (peel intact)
Scotch bonnet, stem and seeds removed and halved (see note)
loaf bread, for serving



For an extra spicy version of the dish, use 2 Scotch bonnets.

Pepperpot pot roast ingredients
Step 1

Preheat oven to 300°F.

Step 2

Pat the roast dry and generously season all around with salt and pepper.

Step 3

Place a large Dutch oven over medium-high heat.

Step 4

Drizzle with oil and once hot, carefully place the roast in the pot.

Step 5

Sear on all sides until caramelized and deep brown, about 3 minutes per side.

Step 6

Transfer the roast to a plate and discard fat from the pot.

Step 7

Return the pot to heat and combine beef broth, cassareep, brown sugar, cloves, cinnamon, orange slices, and Scotch bonnet.

Step 8

Bring to a simmer, then place the roast back in the pot.

Step 9

Cover and transfer to the oven to braise for about 3 hours, or until the roast is cooked through and tender enough to break up with a fork.

Pepperpot pot roast in a Dutch oven
Step 10

Remove the roast from the juices and place on a plate.

Step 11

Return the Dutch oven to the stove over medium-high heat and boil the liquid to reduce slightly, about 15 minutes.

Step 12

Remove any butcher twine from the roast.

Step 13

Thinly slice 3-4 pieces of beef per serving, then return remaining roast to the pot.

Step 14

Serve sliced meat in a shallow bowl with 2-3 ladles of the braising liquid and two thick slices of bread for dipping.

Pepperpot pot roast, ready to serve

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