Caribbean Beef Pot Roast | Typhanie Cooks

Typhanie Cooks

Name: Caribbean Beef Pot Roast
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6
Ingredients: Beef Chuck Pot Roast; Montana Mex Seasoning, Chile Salt; Spicely Organics Black Pepper, Ground, Organic; Spicely Organics Paprika, Smoked, Organic; Onyx Professional Black Garlic Paste; Simply Nature Organic Ginger Stir in Paste; Burman's Cocktail Sauce; Fs Single Deposit or Meat; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Stahlbush Island Farms Yellow Onion, Diced; Organic Minced Garlic; Scallion; Pprs Pimento; Scotch Bonnet Hot Peppers; Angel Brand Thyme Sticks; Jacobs Farm Organic Rosemary; Kitchen Basics Beef Stock; Organic White Potato; Carrot Bag; Let's Do Organic Cornstarch; Crystal Geyser Alpine Spring Water, Natural

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Caribbean Beef Pot Roast

Serves 620 mins prep180 mins cook

This Caribbean-style beef pot roast recipe has a traditional twist with rich flavors and cozy fall vibes. With a perfect blend of seasoning and fresh ingredients, it's sure to be a hit at dinner.

0 servings

What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

tbsp olive oil

lb chuck roast

tsp seasoned salt

Spicely Organics Black Pepper, Ground, Organic

tsp black pepper

Spicely Organics Paprika, Smoked, Organic

tsp smoked paprika

tsp garlic paste

Simply Nature Organic Ginger Stir in Paste

tsp ginger paste

tsp browning sauce

tsp meat

onion

garlic clove

scallion

tsp pimento

scotch bonnet pepper

thyme sprigs

rosemary

cup beef stock

potato

carrot

tsp cornstarch

Crystal Geyser Alpine Spring Water, Natural

tsp water

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Instructions

Step 1: Season the beef with the seasonings, pastes, and sauces.
Step 2: In a large heavy-bottom pot, sear the beef on all sides on medium-high heat.
Step 3: Remove the beef and deglaze the pot with some stock, scraping up the brown bits.
Step 4: Add the chopped onion, garlic, scallion, pimento, and scotch bonnet pepper, and sauté for a few minutes.
Step 5: Add the beef back in, then pour in enough stock to nearly cover it.
Step 6: Add in the thyme and rosemary.
Step 7: Cover the roast and place it in a 325-degree oven for 3 hours total.
Step 8: Two hours in, add the chopped potatoes and carrots.
Step 9: When the meat, potatoes, and carrots are tender, thicken the gravy with a cornstarch slurry, straining first if desired.
Step 10: Enjoy!

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