Dinner

Mouthwatering Jamaican Pot Roast Recipe

Name: Mouthwatering Jamaican Pot Roast Recipe
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: Caribbean
Ingredients: 2 to 3 pounds beef chuck roast; 1 teaspoon salt; 1 teaspoon black pepper; 2 teaspoons allspice; 1 teaspoon thyme; 1 teaspoon paprika; 1 teaspoon black pepper; 2 tablespoons vegetable oil; 1 large onion, chopped; 4 cloves garlic, minced; 2 teaspoons fresh ginger, grated; 2 medium carrots, chopped; 2 medium potatoes, diced; 1 bell pepper, chopped; 2 green onions, sliced (for garnish); 1 cup beef broth; 1 cup coconut milk; 1 lime, juiced

BySimon Carel February 6, 2026February 6, 2026

Jump to Recipe

Introduction

This mouthwatering Jamaican pot roast is a flavorful delight that brings tender, slow-cooked beef infused with vibrant Caribbean spices. Perfect for a cozy family meal, it combines rich allspice, creamy coconut milk, and fresh vegetables for a truly comforting dish.

The image shows two large pieces of dark brown braised meat with a glossy, slightly oily texture, resting in a shallow pool of rich brown sauce. The meat is topped with finely chopped green herbs and small bits of red peppers, adding vibrant green and red colors contrasting with the deep brown of the meat. In the background, there is a blurred portion of yellow mashed potatoes topped with fresh green rosemary sprigs, all set on a white plate. The surface beneath has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 to 3 pounds beef chuck roast
2 tablespoons vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 teaspoons fresh ginger, grated
2 teaspoons allspice
1 teaspoon thyme
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon salt
1 cup beef broth
1 cup coconut milk
2 medium carrots, chopped
2 medium potatoes, diced
1 bell pepper, chopped
1 lime, juiced
2 green onions, sliced

Instructions

Step 1: Preheat your oven to 300°F.
Step 2: Heat the vegetable oil in a large Dutch oven over medium-high heat. Season the chuck roast with salt and pepper, then sear it in the hot oil until browned on all sides, about 4-5 minutes per side. Remove the roast and set aside.
Step 3: In the same pot, add the chopped onion, garlic, and ginger. Sauté for about 3-4 minutes until the onion is translucent.
Step 4: Stir in the allspice, thyme, paprika, and black pepper, cooking for an additional minute until fragrant.
Step 5: Pour in the beef broth and coconut milk, scraping the bottom of the pot to release any browned bits.
Step 6: Return the roast to the pot, then add the carrots, potatoes, and bell pepper. Squeeze the lime juice over the top.
Step 7: Cover the pot with a lid and transfer it to the preheated oven. Cook for 3 to 4 hours, or until the meat is tender and easily pulls apart with a fork.
Step 8: Once done, remove the pot from the oven and let it rest for 10-15 minutes before slicing. Garnish with sliced green onions before serving.

Tips & Variations

For extra heat, add a chopped Scotch bonnet pepper when sautéing the onions and garlic.
Use a slow cooker instead of the oven for hands-off cooking; cook on low for 7-8 hours.
Swap potatoes for sweet potatoes for a sweeter, earthier flavor.
Marinate the roast in lime juice and spices for a few hours beforehand to intensify the flavor.

Storage

Store leftover pot roast in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the sauce has thickened. This dish also freezes well for up to 2 months; thaw in the refrigerator overnight before reheating.

How to Serve

A close-up view shows two thick pieces of dark brown braised meat with a shiny, glossy surface, slightly charred edges, and tender texture. On top, finely chopped bright green herbs and small pieces of red chili peppers add color and freshness. Behind the meat, there is a portion of light yellow mashed potatoes, topped with green sprigs of rosemary. The dish sits on a white plate, with a white marbled textured surface underneath, while rich brown sauce pools around the meat, reflecting light. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this pot roast?

Yes, you can substitute beef brisket or rump roast. Just ensure the cut is suitable for slow cooking to become tender and flavorful.

Is coconut milk necessary in this recipe?

Coconut milk adds a rich, creamy texture and subtle sweetness characteristic of Jamaican cuisine, but you can substitute with heavy cream or additional beef broth if preferred, though the flavor will be less authentic.