Caribbean Jerk Pot Roast

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 1/2 teaspoons Caribbean Jerk Seasoning

1/4 teaspoon pepper
1/4 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.

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.

Easy Caribbean Jerk Chicken Wings

If you've ever eaten jerk pork then you'll love this "Easy Caribbean Jerk Chicken Wings" recipe that calls for all the fixings for a hot and spicy summer barbecue.

Ingredients

1 dozen split chicken wings

2 tablespoons dried minced onion

2 1/2 teaspoons dried thyme

2 teaspoons ground allspice

2 teaspoons ground black pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

2 tablespoons olive oil

Directions

Rise chicken wings with cold water and pat dry.

In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Coat the chicken wings lightly with oil, then rub seasoning onto meat. Pour them into your foil pack fold end of foil pack shut. Top with cilantro and serve with lime wedges. Grill over medium-high heat, turning often, 25-30 minutes.