Description
This Mouthwatering Jamaican Pot Roast is a tender and flavorful beef dish infused with classic Caribbean spices like allspice, thyme, and ginger. Slow-cooked in a rich blend of beef broth and coconut milk with a medley of vegetables, this comforting roast delivers a perfect combination of savory and aromatic notes. Ideal for a hearty family meal, it’s finished with fresh lime juice and green onions for a bright, fresh touch.
Ingredients
Scale
Beef and Seasonings
- 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
Aromatics and Vegetables
- 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)
Liquids and Finishing Touches
- 1 cup beef broth
- 1 cup coconut milk
- 1 lime, juiced
Instructions
- Preheat Oven: Set your oven to 300°F (150°C) to prepare for slow cooking the roast later.
- Sear the Roast: Heat vegetable oil in a large Dutch oven over medium-high heat. Season the chuck roast generously with salt and pepper. Place the roast in the hot oil and brown it thoroughly on all sides, about 4-5 minutes per side, to seal in the flavors. Remove roast and set aside.
- Sauté Aromatics: In the same pot, add chopped onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
- Add Spices: Sprinkle in the allspice, thyme, paprika, and black pepper. Stir and cook for an additional minute to release the spices’ aroma.
- Add Liquids: Pour in the beef broth and coconut milk, scraping the bottom of the pot carefully to loosen any browned bits left from searing the meat, which adds rich flavor.
- Combine Ingredients: Return the seared roast to the pot and nestle in the chopped carrots, diced potatoes, and bell pepper. Squeeze fresh lime juice over everything to add brightness.
- Oven Cook: Cover the pot with a lid and transfer it to the preheated oven. Let it cook slowly for 3 to 4 hours, or until the beef is tender and easily pulls apart with a fork.
- Rest and Garnish: Remove the pot from the oven and allow the roast to rest for 10-15 minutes before slicing. Garnish with sliced green onions for a fresh finish.
Notes
- Use a heavy Dutch oven or oven-safe pot with a tight-fitting lid for best slow cooking results.
- Adjust seasoning to taste before and after cooking.
- For added heat, consider adding Scotch bonnet peppers or a pinch of cayenne during step 4.
- This recipe pairs well with steamed rice or roasted plantains.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Caribbean, Jamaican
Keywords: Jamaican pot roast, Caribbean beef roast, slow cooked beef, allspice, coconut milk roast, comfort food, one pot meal
