Easy Jamaican Pot Roast
Bring a taste of the Caribbean to your dinner table with this Easy Jamaican Pot Roast, a savory and aromatic spin on the classic comfort food. Tender beef chuck roast is rubbed with a flavorful blend of allspice, paprika, garlic, and onion powder, then slow-braised with fresh thyme, Scotch bonnet pepper, and a rich tomato-soy broth for an irresistible depth of flavor. As it simmers, hearty carrots and potatoes soak up the bold Jamaican-inspired spices, creating a mouthwatering one-pot meal perfect for family dinners or weekend gatherings. With just 20 minutes of prep and a low-and-slow cook, this recipe offers maximum flavor with minimal effort. Serve this juicy pot roast with its velvety sauce for a warm and satisfying culinary escape straight to the islands.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoons Allspice
- 1 teaspoon Paprika
- 4 sprigs Fresh thyme
- 1 Scotch bonnet pepper
- 1 Large onion, chopped
- 4 Garlic cloves, minced
- 3 Carrots, peeled and chopped
- 4 Potatoes, peeled and quartered
- 3 cups Beef broth
- 2 tablespoons Soy sauce
- 2 tablespoons Tomato paste
- 2 tablespoons Vegetable oil
Instructions
Season the beef chuck roast with salt, black pepper, garlic powder, onion powder, allspice, and paprika. Rub the seasoning into the meat and set aside for 10 minutes.
Heat the vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the roast on all sides until browned, about 4-5 minutes per side. Remove the roast and set aside.
In the same pot, add the chopped onion, minced garlic, and Scotch bonnet pepper. Sauté for 3-4 minutes until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
Add the beef broth and soy sauce, scraping the bottom of the pot to deglaze and release any browned bits.
Return the roast to the pot and add the fresh thyme sprigs.
Cover the pot with a lid and transfer to a preheated oven at 300°F (150°C). Cook for 2 hours.
After 2 hours, add the carrots and potatoes to the pot. Stir gently to coat them in the sauce.
Continue cooking in the oven for an additional 2 hours, or until the meat is fork-tender and the vegetables are cooked through.
Remove the thyme sprigs and Scotch bonnet pepper before serving. Adjust the seasoning with additional salt if needed.
Serve the Jamaican pot roast warm with the vegetables and sauce spooned over the top. Enjoy!
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 65% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1467 mg | 64% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.5 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 7.1 mg | 40% | |
| Potassium | 1407 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
