Caribbean Pot Roast

http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=96

Ingredients:

• 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

Directions:

• 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.