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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


  • 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


  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.


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

Reviews (10)

  • Katzinjammerz 28 Sep, 2012

    This is the most fabulous pot roast recipe ever! Friends all raved and demanded the recipe. It is now a favorite in several households.

  • Chutney11 8 Sep, 2012

    Wow - Love Love Love, that sauce....oh that sauce. It's addicting.

  • covey 9 Oct, 2011

    superb- a family favorite

  • covey 14 Jun, 2011

    A new family favorite- meat very tender and savory sauce.

  • alycelaura 17 Mar, 2011


  • DealeontheChesapeake 10 Mar, 2011

    Delicious recipe. I grew up not caring for the flavor of pot roast. LSQ's recipe is a winner. I added parsnips to the root vegetable line up. My husband enjoyed this dish as well. I made the dish in my Le Crueset Braiser.

  • terri87 5 Mar, 2011

    I just bought my Le Crueset and will be making the pot roast tomorrow! I'm excited to use my new pot!

  • hcrossn 28 Feb, 2011

    The meat needed to cook for 3 1/2 to 4 hours, at 3 hrs it wasn't real tender. It was delicious!

  • Eagle67 24 Feb, 2011

    Did you mean 3 hours instead of 3 minutes?

  • karenwho 24 Feb, 2011

    The vegetables added at the end need to cook 30 minures, not 3 minutes as printed.

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