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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 4 |
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My friend Clint gave me this recipe, I've changed it slightly, This pot roast is wonderful served with Rice & Peas, roasted potatoes and the spicy gravy it cooks in. Put it on the stove and sit back and relax. For a hot n' spicy roast add 1 pepper, for a spicier roast add 2 peppers and for the (on fire) spiciest roast and gravy add 3 peppers but Please beware ... THESE ARE HOT!...I kid you not. Scotch bonnet peppers are also known as habaneros. Ingredients:
3 1/2-4 lbs roast (cross rib, rump, blade, or fatty round) |
3 tablespoons vegetable oil (may substitute margarine) |
1 teaspoon sea salt |
1 1/2 teaspoons paprika |
2 teaspoons dried thyme, sprigs or 6 sprigs fresh thyme |
3 garlic cloves, minced |
1 large onion, chopped |
2 large tomatoes, chopped |
1 -3 scotch bonnet pepper, small hot colourful peppers chopped finely, discard seeds (use gloves to handle or make sure to wash your hands very well after finishing with peppers...don't ) |
Directions:
1. Put oil into dutch oven or cast iron pot and heat on high until hot and smoking.
2. Add roast beef and sear on all sides, till well browned.
3. Lower heat and season roast with sea salt, paprika and thyme.
4. Add garlic, onions, tomatoes and hot peppers together, mix well and add to pot with roast.
5. On top of roast and along the sides.
6. Cover and cook on top of the stove on low heat for 3-4 hours, baste often with juice in pot until meat is tender and falls apart with fork.
7. Thicken spicy gravy and serve over hot rice or roasted potatoes and slices of the pot roast.
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