Ingredients
-
3 1/2-4 lbs roast (cross rib, rump, blade, or fatty round)
-
3 tablespoons vegetable oil (may substitute margarine)
-
1 teaspoon sea salt
-
1 1/2 teaspoons paprika
-
2 teaspoons dried thyme, sprigs or 6 sprigs fresh thyme
-
3 garlic cloves, minced
-
1 large onion, chopped
-
2 large tomatoes, chopped
-
1 -3 scotch bonnet pepper, small hot colourful peppers chopped finely, discard seeds (use gloves to handle or make sure to wash your hands VERY well after finishing with peppers...don't )
Instructions
- Put oil into dutch oven or cast iron pot and heat on high until hot and smoking.
- Add roast beef and sear on all sides, till well browned.
- Lower heat and season roast with sea salt, paprika and thyme.
- Add garlic, onions, tomatoes and hot peppers together, mix well and add to pot with roast.
- On top of roast and along the sides.
- Cover and cook on top of the stove on low heat for 3-4 hours, baste often with juice in pot until meat is tender and falls apart with fork.
- Thicken spicy gravy and serve over hot rice or roasted potatoes and slices of the pot roast.