Jamaican Style Beef Pot Roast

Jamaican Style Beef Pot Roast has the melt-in-your-mouth tenderness of traditional beef pot roast recipes with a spicy, Caribbean twist. Chuck roast simmers for hours in a rich broth enhanced with scotch bonnet peppers and allspice berries, for the best comfort meal.

Prep Time15

Cook Time3

Total Time3 15

Course: Beef, Main Dishes & Entrees

Cuisine: American, Jamaican

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Servings: servings

Author: Taneisha Morris

Equipment

Large Heavy Bottomed Pot

Ingredients

3-4 pounds Boneless Top Sirloin Roast beef chuck roast, or preferred cut
1 tsp All Purpose Seasoning or Seasoning Salt
2 tsp Paprika
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

Instructions

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!

Notes

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.

See blog post above for additional tips and tricks for success!

Nutrition