Sunday, May 4, 2008

Caribbean Pot Roast

  • 1 chuck or boned Rump Roast
  • 2 tbsp Salad oil
  • 4 tbsp Matouks’s Green Seasoning
  • 2 tsp Salt
  • 4 pared carrots
  • 4 large potato pared and quartered
  • 2 tsp Matouk’s West Indian Hot Sauce
  • 1 onion finely chopped
  • 2 tbsp butter
  • 2 tbsp flour
  • 1cup beef broth
  • Dredge Pot roast in flour.
  • Heat in kettle or large sauce pan.
  • Add meat and brown on all sides.
  • Set aside.
  • Melt butter in sauce pan until golden brown.
  • Blend in the flour and cook over low heat stiring constantly until dark brown.
  • Stir in broth and cook until sauce thickens and comes to a boil.
  • Add green seasoning and hot suace.
  • Simmer for one minute, continuing to stir.
  • Add roast, salt and onion.
  • Cover and cook in oven at 325 deg. for 3hrs. until meat is beginning to get tender.
  • Add carrots and potatoes andcook for furthe 50 min. until meat and vegetables are tender.

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