Jamaican Pot Roast
|Flour||1 Cup (16 tbs) (For Dredging)|
|Freshly ground black pepper||To Taste|
|Boneless beef||3 Pound (Chuck Or Rump Roast)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), finely chopped|
|Canned tomatoes||2 Cup (32 tbs), undrained|
|Powdered ginger||1⁄2 Teaspoon|
1. Mix flour, salt and pepper. Dredge the meat with the seasoned flour. In a Dutch oven heat the lard, add the meat and brown well on all sides. Pour off the fat.
2. Add the onion, garlic and thyme. Stir until onion begins to brown and then add the tomatoes and ginger. Cover tightly and simmer until tender, about two and one-half hours. Remove to heated platter. Thicken the gravy, if desired, with a little flour mixed with water.