Pot Roast Calypso

Ingredients

• 3 lbs chuck roast (boneless )
• 1 tablespoon white vinegar
• 2 tablespoons soy sauce
• 1 teaspoon thyme
• 1 tablespoon fresh parsley (chopped )
• 1 medium scallion (finely chopped )
• 1 habanero pepper (seeded and chopped )
• salt and pepper (to taste )
• 2 tablespoons all-purpose flour
• 3 tablespoons butter
• 6 medium carrots (sliced )
• 2 cups beef stock
• 1/2 cup water
• 12 new potatoes (scrubbed )
• 1 medium onion (sliced)

Directions

1. 1

   Cut off excess fat, rub roast with vinegar and soy sauce.

2. 2

   Combine thyme, parsley, scallion, hot pepper, salt and pepper and rub into the roast.

3. 3

   Refrigerate roast for 2 hours.

4. 4

   Remove and reserve bits of seasonings from pan. Dust roast evenly with flour.

5. 5

   Brown roast in butter on all sides.

6. 6

   Add carrots and saute quickly.

7. 7

   Add reserved seasonings and beef stock. Cover and simmer for about 2 hours, turning roast occasionally.

8. 8

   Add water and when liquid returns to a boil add potatoes and onions. Cook for 30 minutes.

9. 9

   Thinly slice and serve with vegetables and gravy.