Jamaican Jerk Pot Roast - LHJ Recipe - Cooking Index
Jamaican Jerk Pot Roast - LHJ Recipe - Cooking Index
| 3/4 cup | 177ml | Water |
| 1/4 cup | 59ml | Jerk sauce* |
| 1 teaspoon | 5ml | Salt |
| 2 lbs | 908g / 32oz | Bone-in chuck arm pot roast |
| 2 lbs | 908g / 32oz | Sweet potatoes - peeled, quartered |
| Lengthwise and halved |
1. Heat oven to 325F. Combine water and jerk sauce in heavy Dutch oven.
2. Sprinkle salt over pot roast; place in Dutch oven. Cover and roast 1 hour and 15 minutes.
3. Add sweet potatoes to Dutch oven; cover and roast 30 minutes more.
4. Remove pot roast and potatoes to platter with slotted spoon. Skim fat from drippings; puree drippings in blender. Serve sauce with pot roast and potatoes.
*Jerk sauce is available in specialty stores and by mail from Mo'Hotta Mo'Betta, 800-462-3220.
Prep time: 10 minutes Roasting time: 1 hour 45 minutes
(C) Copyright 1997, Meredith Corporation, All Rights Reserved.
NOTES : This is no run-of-the-mill pot roast. What gives this hearty main dish its unique appeal is a delicate Caribbean-inspired balance of sweet and spicy flavors.
Source:
Ladies Home Journal
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