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Jamaican Pot Roast

Western.Chefs's picture
  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

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: 
Side Dish

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4165 Calories from Fat 2018

% Daily Value*

Total Fat 224 g344.5%

Saturated Fat 74.8 g373.9%

Trans Fat 0 g

Cholesterol 832 mg277.3%

Sodium 1990.4 mg82.9%

Total Carbohydrates 144 g48.1%

Dietary Fiber 15.3 g61.2%

Sugars 3.9 g

Protein 374 g747.1%

Vitamin A 72.7% Vitamin C 95.3%

Calcium 32.8% Iron 284.5%

*Based on a 2000 Calorie diet

Jamaican Pot Roast Recipe