Caribbean Pot Roast
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
55
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1810 g
Beef Chuck Roast (boneless)1.5 tsps
Salt (ps.)1 tbsps
Curry Powder1 tsps
Hot Pepper Sauce (to taste)1 cup
WaterDirections:
1
STOVE TOP METHOD HEAT oil in Dutch oven over medium heat
2
Season meat with salt and pepper
3
Brown roast on all sides in pan
4
SPRINKLE meat with flour
5
Combine 1 1/2 teaspoons salt, curry powder, ketchup, sweet orange marmalade and hot pepper sauce in medium bowl; stir in black beans, water and ketchup
6
Pour mixture over roast
7
BRING to a boil, then cover tightly and simmer, stirring occasionally, about 3 hours or until meat is fork-tender
8
REMOVE meat to serving platter
9
Cut into serving-size pieces
10
Stir lime peel into gravy and beans
11
Pour gravy over meat
12
Serve over cooked rice or egg noodles and garnish with chopped cilantro, if desired
13
SLOW COOKER METHOD SPRAY inside of slow cooker with no-stick cooking spray
14
Place roast in cooker
15
SPRINKLE meat with flour
16
Combine salt, curry powder, ketchup, sweet orange marmalade and hot pepper sauce in medium bowl; stir in black beans, water and ketchup
17
Pour mixture over roast
18
COVER and cook on LOW 8 to 10 hours (or on HIGH 5 to 6 hours) or until meat is fork-tender
19
To serve, see final step above