Go Back
–+ servings
Tender Jamaican Pot Roast

Tender Jamaican Pot Roast That Melts in Your Mouth

A melt-in-your-mouth Tender Jamaican Pot Roast with Scotch Bonnet Pepper, perfect for family feasts.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 2 hours 30 minutes
Resting Time 10 minutes
Total Time 3 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 Use chuck roast if you prefer better marbling.
  • 1 cube Crushed Beef Bouillon Cube Ensure it's fully dissolved during cooking.
  • 4 tbsp Vegetable Oil Can substitute with canola or olive oil.
For the Aromatics
  • 3 cloves Fresh Garlic Minced.
  • 1/2 whole Large Onion Chopped.
  • 1 whole Scotch Bonnet Pepper Keep it whole for mild heat or pierce for more spice.
  • 2 sprigs Fresh Thyme Dried thyme can be used, but use in moderation.
  • 2 stalks Green Onions Chopped.
For the Seasoning
  • 1/2 tsp Salt Adjust to taste based on broth sodium content.
  • 1/2 tsp Black Pepper Freshly ground recommended.
  • 1-2 tbsp Browning Sauce Soy sauce can be substituted.
  • 6 whole Crushed Allspice Berries Ground allspice can be used as well.
For the Vegetables
  • 1 stalk Celery Contributes aroma and sweetness.
  • 3-4 cups Beef Broth Use homemade or low-sodium for best results.
  • 4-6 cups Water Adjust as necessary based on your pot's needs.
For the Final Touch
  • Baby Potatoes Optional for added heartiness.

Equipment

  • Heavy pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the roasts with bouillon cube, garlic, onion, thyme, green onions, scotch bonnet pepper, and allspice. Add 2 tbsp of vegetable oil. Cover and marinate for 1 hour or overnight.
  2. Heat a pot over medium-high heat and add remaining vegetable oil. Sear the marinated roast for 4-5 minutes per side until browned. Set aside.
  3. In the same pot, sauté celery, remaining onion, and minced garlic for 5-7 minutes until fragrant.
  4. Deglaze pot with beef broth, scraping up browned bits. Return roast to pot and add enough water or broth to cover.
  5. Bring to a simmer, reduce heat to low, cover, and cook for 2.5 to 3 hours.
  6. 30 minutes before cooking time ends, add baby potatoes, stirring them into the liquid.
  7. Once everything is tender, allow the roast to rest for 10 minutes before slicing and serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 50gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 20mg

Notes

Use gloves when handling scotch bonnet pepper to protect your skin.

Tried this recipe?

Let us know how it was!