Jamaican Style Beef Pot Roast has the melt-in-your-mouth tenderness of traditional beef pot roast recipes with a bold and flavourful, Caribbean twist. Chuck roast simmers for hours in a rich broth enhanced with scotch bonnet peppers, thyme, and pimento seeds, for the best comfort meal.
Jamaican Pot Roast
Who doesn’t love a good beef pot roast? I elevated the classic recipe and gave it a Caribbean kick by adding some pimento seeds (allspice berries), thyme, escallion, ginger and scotch bonnet peppers. From the sizzling sear of the marinated beef in the pan to the delicious aroma that engulfs your home as it simmers for hours, this dish is an absolute treat! Jamaican-style beef pot roast is not just a meal; it’s an experience that will leave you craving more!
Here’s Why You’ll Love this Jamaican Style Beef Pot Roast Recipe
- Easy to Make: Beef pot roast is one of those recipes that’s hard to mess up. Simply season, sear and simmer! You get maximum flavour with minimal effort.
- Affordable: The cuts of beef used for pot roast are relatively inexpensive. So if you need to feed a crowd, this is a great economical option.
- Delicious Entree: Pot roast is a dish that works for every occasion. This works for Sunday dinner, holiday feasts or leftovers throughout the work week.
What is Pot Roast?
Pot roast is a tough cut of seasoned beef that is seared and then cooked low and slow with vegetables, aromatics and herbs. As it cooks, the tough connective tissues break down. The final result is tender beef swimming in luscious, savoury, beefy broth.
What’s the Difference Between a Pot Roast and Beef Stew?
Although both are slow-cooked beef dishes they have some key differences. Pot roast uses large cuts of beef whereas beef stew uses bite-sized beef (typically cubed). Beef stew typically has a thicker, more substantial broth or gravy. It may include ingredients like tomato paste, flour, or potatoes to help create a heartier texture.
Best Cuts of Beef for Pot Roast
The key to the best beef pot roast is the right cut of meat. This recipe works best with a tough cut of meat with lots of marbling because the longer it cooks at a low temperature, the more tender the meat gets. Tough tissues break down as they cook and the collagen tenderizes the meat.
- Beef Chuck Roast: This is a popular choice because it has great marbling and is easy to shred.
- Round Roast: Also known as bottom round, this is a leaner cut of beef that’s easy to slice.
- Brisket: This fatty cut of meat is loaded with natural flavour and gets very tender when cooked properly.
Those types of meats can’t be cooked quickly because they’d be too chewy.
What’s Needed to Make This Recipe (Kitchen Tools and Equipment)
- Large Heavy Bottomed Pot: Making beef pot roast in a dutch oven is ideal but any heavy bottomed pot that’s large enough to contain the roast and the other ingredients will work here.
Ingredients and Ingredient Notes
- Boneless Top Sirloin Roast: Use beef chuck roast or your preferred cut. The lack of a bone allows for easier carving and slicing once the roast is cooked. The tenderness and relatively low fat content of chuck roast makes it well-suited for slow-cooking methods, resulting in a flavourful and fork tender pot roast.
- Seasoning: Season with All Purpose Seasoning or Seasoning Salt, salt and black pepper.
- Beef Bouillon Cubes: Add crushed cubes to this recipe. They have concentrated beef flavour for added depth.
- Homemade Browning Sauce:
- Allspice Berries: These crushed pimento seeds have a complex flavour profile that combines notes of cinnamon, cloves, nutmeg, and pepper.
- Scotch Bonnet Pepper: This pepper is a staple in Jamaican cuisine. It’s known for its intense heat (ranging from 30,000 to 350,000 Scoville Heat Units). It also has a distinct fruity flavour.
- Aromatics: Use scallions, thyme, garlic, onion and celery.
- Vegetable Oil: Use this to sear the beef and sauté the aromatics.
- Beef Broth: Broth adds that rich, savoury flavour you expect from a slow cooked beef recipe. It also ensures that the roast remains succulent throughout the cooking process.
- Water: Water provides a neutral liquid base for cooking.
- Potatoes: These are added near the end of the cooking process, making this the perfect one-pot-meal.
How to Make Jamaican Style Beef Pot Roast
- Start by adding 2 tablespoons of oil to the beef pot roast, then season it with all-purpose seasoning or seasoning salt, paprika, crushed allspice berries, crushed beef bouillon, salt and pepper, 3 cloves of garlic, half of the onions, thyme, scallion, and scotch bonnet pepper. Cover the mixture and allow it to marinate for a few hours to overnight.
- Before cooking, let the meat sit at room temperature for approximately 30 minutes. Next, heat vegetable oil in a large, heavy-bottomed pot over medium-high heat. After shaking off excess vegetables and herbs, sear the beef on all sides until browned, then remove and set it aside. In the same pot, sauté carrots, celery, onions, and garlic until softened and fragrant.
- Deglaze the pot by pouring in beef stock, scraping up any browned bits from the bottom (discard burnt bits). Return the seared beef to the pot and add enough beef broth or water to ensure the liquid covers at least a third of the meat. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer for about 2.5 to 3 hours, or until the beef is tender and easily pulled apart with a fork.
- When the beef is nearly done, add potatoes to the pot. Stir and add stock or water as needed until the beef is completely tender and the sauce has reduced and thickened. Finally, serve and savour the dish!
Recipe Substitutions and Tips
- Veggies: Want to make this a one pot meal? Feel free to add potatoes (baby potatoes, red potatoes, or Yukon gold potatoes) or carrots for a heartier pot roast.
- Instant Pot: After searing the beef and sautéing the aromatics (in the instant pot) cook it over high pressure for 1 hour and then let it sit for a 15-minute natural release.
- Crockpot/Slow Cooker: Sear and sauté in a skillet, then transfer everything to slow cooker. Cook on low for 8 hours or until the beef is fall apart tender.
Serving Suggestions and Tips
Jamaican beef pot roast pairs well with a variety of side dishes that complement its hearty and savoury flavours.
- Jamaican Rice and Peas: Keep the Caribbean vibes going with this classic Jamaican side dish. The coconut milk in the rice will help tame the heat in this spicy pot roast.
- Mashed Potatoes: This is the classic American choice for pot roast. Creamy mashed potatoes are a classic accompaniment, offering a smooth and comforting contrast to the rich flavours of the pot roast.
- Roasted Vegetables: Want a low-carb option? Roast vegetables such as carrots, parsnips, and Brussels sprouts alongside the pot roast. The caramelized flavours add depth to the meal as well as nutrients.
Recipe Notes and Tips for Success
- Marinate the beef for at least 3 hours before cooking. This seasons the beef and also helps to tenderize the meat.
- Allow the meat to sit at room temperature for about 30 minutes before cooking.
- Always sear the beef before simmering. This gives the beef a golden brown caramelized crust that adds more flavour.
- Don’t try to rush when making Jamaican beef pot roast. The beef needs to simmer for at least 2.5 hours but possibly more.
- Use the broth to whip up a quick gravy once the pot roast is nearly done.
Can I Make this Ahead of Time?
Yes, of course! Beef pot roast actually tastes better the day after it’s made, when the flavours have had a little time to meld.
Once the beef has cooled down, store leftovers in an airtight container in the fridge for up to 4 days.
Reheat the beef in the microwave or over medium heat on the stovetop. You may need to add a splash of beef stock or broth to add moisture.
Frequently Asked Questions (FAQs)
The best cut of beef for pot roast is a tougher cut, with marbling and connective tissue. As the beef cooks slowly, it tenderizers, for a moist, juicy, tender beef. Top choices include chuck roast, brisket, top round roast and bottom round roast.
If your beef is still tough, it wasn’t cooked long enough. When cooked on the stovetop, pot roast takes at least 2.5 hours to cook. Always cook it over low heat. Cooking on high heat cooks the meat but doesn’t tenderize the meat. Cooking low and slow is best practice.
Coat the beef in oil and seasoning and marinate for at least 3 hours. Brown the roast on all sides in a hot pan then remove it. Sauté aromatics in the same pan then deglaze the pan with beef broth.
Return the seared beef to the pot and add enough beef broth/water to ensure the liquid covers at least a third of the meat. Bring to a simmer then reduce the heat to low, cover the pot, and let it simmer for about 2.5 to 3 hours, or until the beef is tender and can be easily pulled apart with a fork.
Interested in more Dinner Recipes? Check These Out!
- Jerk Chicken Tacos
- Jamaican Pepper Shrimp
- Jerk Chicken Mac and Cheese
- Brown Stew Salmon
- Bruschetta Chicken Recipe
- Roast Breadfruit
- Roasted Brussels Sprouts with Bacon
- Marinated Greek Style Chicken
- Traditional Jamaican Pumpkin Beef Soup
- Jamaican Red Peas Soup
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Jamaican Style Beef Pot Roast
- Large Heavy Bottomed Pot
- 3-4 pounds Boneless Top Sirloin Roast beef chuck roast, or preferred cut
- 1 tsp All Purpose Seasoning or Seasoning Salt
- 1 Beef Bouillon Cubes crushed
- 6 Allspice Berries pimento seeds, crushed
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 2 stalks Scallion finely chopped
- 2 sprigs Thyme
- 1 Scotch Bonnet Pepper
- 1-2 tbsp Homemade Browning Sauce optional, for colour
- 6 cloves Garlic divided
- 1 large Onion finely chopped, divided
- 1 stalk Celery roughly chopped
- 4 tbsp Vegetable Oil divided
- 3-4 cups Beef Broth continuing adding until tender
- 4-6 cups Water continuing adding until tender
- Baby Potatoes optional
- Add 2 tbsps of oil to the beef pot roast, then season with all purpose seasoning or seasoning salt, paprika, crushed allspice berries, crushed beef bouillon, browning (optional), salt and pepper, 3 cloves garlic, half the onions, thyme, scallion and scotch bonnet pepper. Cover and let marinate for a few hours to overnight.
- Allow the meat to sit at room temperature for about 30 minutes before cooking. Then, in a large, heavy-bottomed pot, heat the vegetable oil over medium-high heat. Shake off excess vegetables/herbs and sear the beef on all sides until browned, remove and set it aside. In the same pot, add the carrots, celery, onions and garlic and saute until softened and fragrant.
- Pour in the beef stock to deglaze the pot, scraping up any browned pieces from the bottom (discard any burnt bits). Return the seared beef to the pot and add enough beef broth/water to ensure the liquid covers at least a third of the meat.
- Bring to a simmer. Reduce the heat to low, cover the pot, and let it simmer for about 2.5 to 3 hours, or until the beef is tender and can be easily pulled apart with a fork. When nearly done, add in potatoes. Stir and add stock/water as needed until beef completely tender and sauce reduced and thickened. Serve and enjoy!
- Low and Slow Cooking: Beef chuck roast is a tough cut, and it benefits from long, slow cooking.
- Seasoning and Browning: Before cooking, generously season the beef. Additionally, sear the roast on all sides in a hot pan before slow cooking. This step helps to develop a flavourful crust on the meat and enhances the overall taste of the dish.
- Add Liquid: Ensure you keep adding water or stock (be mindful salt) to the beef as it simmers and tenderizes. The liquid not only imparts flavour but also helps keep the roast moist during the cooking process.
Note, the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary based on products used.