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Pot Roast

Serve this juicy cut of meat on top of buttered noodles. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

  • Servings: 8
  • Yield:
Pot Roast

Source: Mad Hungry, February 2011

Ingredients

  • 4 to 5 pounds top round or other economical cut of beef
  • 2 cloves garlic, minced
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ground ginger
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup soy sauce
  • 1/4 cup vegetable oil
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 12 ounces beer, preferably stout
  • 4 potatoes, chopped
  • 2 carrots, sliced

Directions

  1. Bring the meat to room temperature, rinse thoroughly, and pat dry with a paper towel. Combine the garlic, mustard, ginger, salt, black pepper, and soy sauce. Spread the mixture on the meat and set aside to marinate, refrigerated, for 1 hour.

  2. Heat the oil in a large Dutch oven over medium heat. Add the meat and cook until browned on all sides, being careful not to burn it. Add the onion and cook until it wilts and darkens, about 5 minutes. Add the tomatoes and cook, stirring, for 2 minutes. Add the beer. Raise the heat to high and bring to a boil, then reduce the heat to low and simmer for 2 to 3 hours, adding water as needed. Add the potatoes and carrots and cook, covered, until the vegetables are tender and the meat is easily cut, about 3 minutes.

Variations

Variation: Use whatever other root vegetables you have on hand, if desired.

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