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Tender Jamaican Pot Roast

Tender Jamaican Pot Roast That Melts in Your Mouth

Enjoy a flavorful Tender Jamaican Pot Roast that melts in your mouth with slow-cooked beef and a hint of Caribbean spices.
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Prep Time 2 hours 30 minutes
Cook Time 3 hours
Resting Time 10 minutes
Total Time 5 hours 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Jamaican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roast
  • 3-4 lbs Boneless Top Sirloin Roast chuck roast can also be used
  • 1-2 tbsp Browning Sauce adds richness and deep color
  • 1 Crushed Beef Bouillon Cube enhances flavor depth
For Seasoning
  • 1/2 tsp Salt essential for enhancing taste
  • 1/2 tsp Black Pepper balanced seasoning
  • 1 Scotch Bonnet Pepper whole for milder flavor or pierce for more spice
  • 2 Fresh Thyme Sprigs introduces aromatic flavors
  • 6 Allspice Berries offers unique Jamaican flavor
For the Aromatics
  • 6 cloves Garlic minced
  • 1/2 large Onion chopped
  • 2 stalks Green Onion chopped for garnish
  • 1 stalk Celery enhances sweetness and aroma
For the Vegetables
  • Baby Potatoes skin-on
For the Cooking Liquid
  • 3-4 cups Beef Broth adjust based on desired sauce
  • 4 tbsp Vegetable Oil for searing and sautéing

Equipment

  • heavy-bottomed pot
  • Dutch oven
  • measuring spoons
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Combine the boneless top sirloin roast with the browning sauce, crushed beef bouillon cube, salt, black pepper, whole scotch bonnet pepper, fresh thyme sprigs, and minced garlic in a large bowl. Marinate in the refrigerator for at least 2 hours, preferably overnight.
  2. Heat 4 tablespoons of vegetable oil in a pot over medium-high heat. Sear the marinated roast for 3-4 minutes on each side until golden brown.
  3. Remove the roast and sauté chopped onion, diced celery, and more minced garlic in the same pot for about 5 minutes until softened.
  4. Pour in 3-4 cups of beef broth, scraping the bottom of the pot. Return the roast, cover, and let it simmer on low heat for 2.5 to 3 hours until fork-tender.
  5. Add skin-on baby potatoes to the pot when the roast is nearly tender. Cook for an additional 30-40 minutes until the potatoes are fork-tender.
  6. Remove the pot from heat and let the beef rest for about 10 minutes before slicing to allow juices to redistribute.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 38gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 3mg

Notes

For best results, marinate beef overnight and avoid overcrowding the pan while searing. Add potatoes only when beef is almost tender for optimal flavor.

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