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Jamaican Pot Roast

A New York Times Cookbook selection that is quick and good.

3 to 4 pounds beef chuck roast
2 cups canned tomatoes, undrained
1/2 cup chopped onions
1 clove garlic, finely chopped
1/3 teaspoon thyme
1/2 teaspoon powdered ginger
salt
pepper
flour
3 tablespoons shortening

Mix flour, salt and pepper. Dredge the meat with seasoned flour. In a Dutch oven heat the shortening. Add the meat and brown well on all sides. Pour off the fat. Add the onion, garlic and thyme. Stir until the onions begin to brown and then add the tomatoes and ginger. Cover tightly and simmer until tender, about 2 ½ hours. Remove to heated platter. Thicken the gravy, if desired with a little flour mixed with water.

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