Pot Roast Calypso Recipe #372627
I found this yummy sounding recipe on another site. I'm posting this for Zaar World Tour 5 for the Carribbean.
2 hours | 2 hours prep
SERVES 6
- 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)
- Cut off excess fat, rub roast with vinegar and soy sauce.
- Combine thyme, parsley, scallion, hot pepper, salt and pepper and rub into the roast.
- Refrigerate roast for 2 hours.
- Remove and reserve bits of seasonings from pan. Dust roast evenly with flour.
- Brown roast in butter on all sides.
- Add carrots and saute quickly.
- Add reserved seasonings and beef stock. Cover and simmer for about 2 hours, turning roast occasionally.
- Add water and when liquid returns to a boil add potatoes and onions. Cook for 30 minutes.
- Thinly slice and serve with vegetables and gravy.
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5 stars