JAMAICAN POT ROAST
Flour for dredging
Salt and freshly ground black pepper to taste
3 pound boneless chuck or rump roast of beef
3 tablespoons vegetable oil
½ cup onion chopped
½ cup green bell pepper chopped
1 clove garlic — finely chopped
½ teaspoon powdered ginger
⅓ teaspoon thyme
2 cups canned tomatoes — undrained
- Mix flour, salt and pepper. Dredge the meat with the seasoned flour. In a Dutch oven heat the oil, add the meat and brown well on all sides. Pour off the fat.
- Add the onion, garlic and thyme. Stir until onion begins to brown and then add the tomatoes, ginger, and coriander. Cover tightly and simmer until tender, about two and one-half hours. Add water as needed Remove to heated platter. Thicken the gravy, if desired, with a little flour mixed with water.