The Slow Cooker Caribbean Pot Roast recipe is not only simple to prepare but also requires only a few minutes of hands-on prep time, making it an ideal choice for busy individuals or families. This economical cut of meat, typically a chuck roast, is transformed into a tender, flavorful, and hearty meal through the magic of low heat and the infusion of time, enhanced by the unique and aromatic DivineKuizine jerk seasonings. The Jamaican Style Beef Pot Roast boasts the melt-in-your-mouth tenderness that is characteristic of traditional beef pot roast recipes, but with a bold and flavorful Caribbean twist that elevates the dish to new culinary heights. The chuck roast simmers for hours in a rich, savory broth that is further enriched with DivineKuizine jerk seasoning, a luscious jerk red wine gravy, and a medley of colorful peppers and carrots, resulting in what can only be described as the ultimate comfort meal that warms both the body and soul.
Easy to Make: One of the most appealing aspects of beef pot roast is its simplicity; it is one of those recipes that’s hard to mess up. The process involves just a few straightforward steps: season the meat, sear it to perfection, and then let it simmer until it reaches that ideal tenderness. This method allows for maximum flavor extraction with minimal effort, making it an accessible recipe for cooks of all skill levels.
Affordable: When it comes to feeding a crowd or preparing a family meal on a budget, the cuts of beef typically used for pot roast are relatively inexpensive. This makes it a fantastic economical option for those looking to create a satisfying meal without breaking the bank. Plus, the leftovers can be repurposed into various dishes, stretching your dollar even further.
Delicious Entree: Pot roast is a versatile dish that suits every occasion, whether it’s a cozy Sunday dinner with loved ones, a festive holiday feast, or simply enjoying leftovers throughout the busy work week. Its comforting nature and rich flavors make it a beloved choice for gatherings and celebrations alike, ensuring that it is always welcomed at the table.
To maximize the flavor and tenderness of the beef, it is recommended to marinate the meat for at least 3 hours before cooking. This not only seasons the beef thoroughly but also helps to tenderize the meat, allowing the flavors to penetrate deeply.
Additionally, allowing the meat to sit at room temperature for about 30 minutes before cooking is crucial. This step helps ensure even cooking and contributes to the overall tenderness of the roast.
Another essential tip is to always sear the beef before simmering. This step is vital as it creates a golden brown caramelized crust that significantly enhances the flavor profile of the dish, adding a depth of richness that cannot be achieved through simmering alone.
It’s important not to rush the process when making Jamaican style beef pot roast. The old adage that anything worth having takes time holds true here; patience is key to achieving the perfect roast that is both flavorful and tender.
As the pot roast nears completion, consider using the rich broth left in the slow cooker to whip up a quick and delicious jerk red wine gravy. This gravy can be drizzled over creamy, buttery grits that mingle beautifully with the sweetness of roasted sweet potatoes, all spiced up with our DivineKuizine sugar spice blend. This sweet potato grits recipe is not just an accompaniment but a comforting dish in its own right, making for a satisfying and hearty meal that is sure to please everyone at the table.
Prep Time:20 minutes minutes
Cook Time:2 hours hours
Total Time:2hours hours 20minutes minutes
Servings:5 servings
Ingredients: Pot Roast
3-4 pounds Boneless Top Sirloin Roast, beef chuck roast, or preferred cut
1 Beef or chicken Bouillon Cubes, crushed
2 tsp Salt
2 tsp seasoned Pepper
2 tablespoons green seasoning
2 sprigs Thyme
2 tsp olive oil
1/2 red onion , sliced
Colored bell peppers, sliced
1 tablespoon tomato paste
32oz Beef Broth
Instructions: Roast Beef
Preheat oven 350F
Season Pot roast with DivineKuizine jerk seasoning, salt , pepper, green seasoning. Marinade .
Allow the meat to sit at room temperature for about 30 minutes before cooking. Then, in a large, heavy-bottomed pot, heat the olive oil over medium-high heat. Shake off excess sear the beef on all sides until browned.. In the same pot, add the carrots, onions, colored peppers, tomato paste and thyme .
Pour in the beef stock add enough beef broth/water to ensure the liquid covers the meat. Cover the pot, and cook for about 1.5 to 2 hours, or until the beef is tender and can be easily pulled apart with a fork.
Jerk Red Wine Gravy
2 tablespoons butter
chicken or beef bullion cube
1-2 tsp of red wine, I used a Merlot
salt pepper to tase , if need
4 tablespoons all-purpose flour (about 1/3 cup)
3 to 4 cups juices/drippings from roast
For the gravy, melt the butter in a medium pot until sizzling. Stir in the flour and bullion cube and cook for 30 seconds or so. If you have the time, cook for several minutes, stirring constantly, until the mixture turns a golden brown.
Whisking vigorously and constantly (we don't want lumps in our gravy!), gradually add 3 to 4 cups of the pot roast juices, until the desired consistency of gravy is reached.
Add in red wine and continue stirring quickly while the gravy comes to a simmer. Cook, stirring constantly, for 2 to 3 minutes until the gravy has thickened. Season to taste with additional salt and pepper, if needed.
Sweet Potato Grits
1 large sweet potato
3 cups water
1 cup heavy cream
chicken bullion cube
1 cup grits
21/2 tsp DivineKuizine sugar spice
pinch cayenne pepper
1/4 cup maple syrup
3 slices Havarti cheese
1/2 sprig of rosemary
salt to taste
Instructions : Roast Beef
Preheat the oven to 350degrees. Wrap the sweet potato in a layer of aluminum foil, place it on a small rimmed baking sheet, and bake until a fork or knife easily pierces the flesh, about 35-45 minutes.
Meanwhile, bring the water, chicken bullion and milk to a simmer over medium heat.
Whisk the grits into the broth. Cook, whisking often, until thick and creamy but with a little bite, 25-30 minutes.
Once fully cooked, mash the sweet potato and Add sweet potato to the pot of grits.
add the butter, DivineKuizine sugar spice, maple syrup, cayenne pepper , Havarti cheese and fresh rosemary. Mix until fully combined.
Season with salt and pepper to taste.
Plate sweet potato grits and top with jerk pot roast and jerk red wine gravy and Enjoy!
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