Stuffed with seasonings, this Jamaican Pot Roast recipe is one I’ve been making for years. I usually serve it for Sunday dinner along with gravy, Rice and Peas and vegetables. When I was growing up in Jamaica meat was almost always cooked in a Dutch pot. That’s because most people didn’t have an oven or, if they did, they didn’t want to turn it hot because of the hot climate. Today I like to bake roasts in the oven but I’m happy to use my Dutch pot, too. Even though times have changed, Jamaicans still generally like their roasts cooked well done… really well done… with gravy poured over it. This recipe is traditional in that way but you can adjust the timing or use a meat thermometer to cook your roast to the doneness you prefer.
3lb Round or Rump Roast
1 small Onion, chopped
1 tsp dried Thyme
3 cloves garlic, minced
1/2 Scotch Bonnet Pepper, chopped
2 tsp Salt
2 tsp Black Pepper
2 Tbsp Vegetable Cooking Oil
3/4 cup Boiling Water
1. Mix together onion, thyme, garlic, scotch bonnet pepper, 1 tsp salt, 1 tsp black pepper.
2. Clean roast by wiping with wet paper towel
2. Use knife to drill hole 3-inch-deep hole in roast and fill with herbs mixture; repeat by making random holes and stuffing with herbs until the mixture is done
3. Sprinkle the roast with the remaining salt and black pepper;
4. Let roast marinate for at least 1 hour
5. Heat 2 Tbsp vegetable cooking oil on Medium-High in cast iron Dutch pot and sear all side of the roast to seal in juices
6. Turn heat to Low, add boiling water and cover pot; cook roast for 1 hour for a well done roast
7. Place cooked roast on a platter; cover with aluminum foil and let rest while you make the gravy.
The Fay Way:Gold Members enjoy our Pot Roast Gravy recipe below and click the video to watch me cook this recipe step by step.