Jamaican Pot Roast



Servings 6  


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

½ coriander

⅓ teaspoon thyme

2 cups canned tomatoes — undrained



  1. 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.
  2. 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.

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