Jamaican jerk pot roast, lhj
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Water |
| ¼ | cup | Jerk sauce* |
| 1 | teaspoon | Salt |
| 2 | pounds | Bone-in chuck arm pot roast |
| 2 | pounds | Sweet potatoes; peeled, quartered lengthwise and halved |
Directions
1. Heat oven to 325°F. 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.
Recipe by: Ladies Home Journal
Posted to MC-Recipe Digest V1 #940 by "abprice@..." <abprice@...> on Dec 2, 1997