Pot Roast Calypso
Transport your taste buds to the tropics with Pot Roast Calypso, a vibrant twist on a classic comfort food. This hearty dish combines tender, slow-cooked beef chuck roast with a medley of bold, Caribbean-inspired flavors, including creamy coconut milk, zesty orange and lime juices, aromatic allspice, and a hint of cinnamon. Simmered alongside colorful bell peppers, onions, and carrots in a rich, savory broth, this recipe delivers a symphony of flavors in every bite. Perfect for Sunday dinners or special occasions, this easy-to-follow, oven-braised pot roast pairs beautifully with steamed rice, mashed potatoes, or crusty bread. Ready your Dutch oven for this unforgettable culinary journey!
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 carrots, peeled and cut into chunks
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup coconut milk
- 1 cup crushed tomatoes
- 0.5 cup orange juice
- 2 tablespoons lime juice
- 1 teaspoon allspice
- 0.5 teaspoon ground cinnamon
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 300°F (150°C).
Season the beef chuck roast all over with kosher salt and black pepper.
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
Sear the beef roast on all sides until browned, approximately 4-5 minutes per side. Remove the roast from the pot and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Deglaze the pot by adding the beef broth, scraping up any browned bits on the bottom.
Stir in the coconut milk, crushed tomatoes, orange juice, lime juice, allspice, and cinnamon. Mix well.
Add the bay leaves and thyme sprigs to the pot, and return the beef roast to the pot, nestling it within the liquid.
Top the roast with the sliced red and green bell peppers.
Cover the pot with a lid and transfer it to the preheated oven.
Cook for 3.5 to 4 hours, or until the beef is tender and easily pulls apart with a fork.
Remove the pot from the oven and discard the bay leaves and thyme sprigs.
Serve the pot roast with its flavorful sauce and vegetables, garnished with fresh parsley.
Pair with steamed rice, mashed potatoes, or crusty bread for a complete meal. Enjoy!
Nutrition Facts
Calories |
4254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.0 g | 391% | |
| Saturated Fat | 114.6 g | 573% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 4375 mg | 190% | |
| Total Carbohydrate | 129.8 g | 47% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 71.5 g | ||
| Protein | 264.4 g | 529% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 622 mg | 48% | |
| Iron | 42.4 mg | 236% | |
| Potassium | 7711 mg | 164% | |
*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.
