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Jamaican Pot Roast

Western.Chefs's picture
Ingredients
  Flour 1 Cup (16 tbs) (For Dredging)
  Salt To Taste
  Freshly ground black pepper To Taste
  Boneless beef 3 Pound (Chuck Or Rump Roast)
  Lard 3 Tablespoon
  Chopped onions 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), finely chopped
  Thyme 1⁄3 Teaspoon
  Canned tomatoes 2 Cup (32 tbs), undrained
  Powdered ginger 1⁄2 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Beef

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