A "Caribbean Jerk Pot Roast" recipe that melt in your mouth tender, and packed with mouth watering flavor!
Ingredients
4 pound brisket, rump roast, or pot roast
3 medium carrots, pared and sliced
2 large yellow onions, peeled and sliced
3/4 cup Pacific organic beef stock
1/4 cup red wine vinegar
3 garlic cloves, minced
3/4 cup red wine
2 Tablespoons olive oil
2 bay leaf
2 Tablespoons
3 medium carrots, pared and sliced
2 large yellow onions, peeled and sliced
3/4 cup Pacific organic beef stock
1 1/2 teaspoons Caribbean Jerk Seasoning
1/4 teaspoon pepper1/4 cup red wine vinegar
3 garlic cloves, minced
3/4 cup red wine
2 Tablespoons olive oil
2 bay leaf
2 Tablespoons
Directions
Preheat oven to 350 degrees F.
Heat the oil in a skillet and brown both sides of the roast.
Place the roast in a roasting pan; center.
Add garlic and onions to the skillet cook for 1 - 2 minutes to absorb the roast juice leftover.
Scrape them into the roasting pan around the sides of the roast.
Place bay leaves on top.
In a bowl add wine, vinegar, and beef stock; mix well.
Pour mixture over the roast.
Rub the Caribbean Jerk Seasoning into the roast on both sides.
Heat the oil in a skillet and brown both sides of the roast.
Place the roast in a roasting pan; center.
Add garlic and onions to the skillet cook for 1 - 2 minutes to absorb the roast juice leftover.
Scrape them into the roasting pan around the sides of the roast.
Place bay leaves on top.
In a bowl add wine, vinegar, and beef stock; mix well.
Pour mixture over the roast.
Put vegetables around the sides of the roast.
Cover and cook on low for 3 to 3 1/2 hours at 350 degrees
Remove meat and vegetables with spatula.
Serve.
