Grammy's Kitchen · Pot Roast · Easy Jamaican Pot Roast
One of 210 pot roast recipes we measured
from www.food.com
It ranks #1 of 210 for gravy quality among the pot roast recipes we compared. 4 cooks on www.food.com rate it 4.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 26% |
| fat | 0% | 2% |
| aromatics | 0% | 12% |
| vegetables and beans | 0% | 32% |
| collagen idx | 0.0 | 0.8 |
| marbling idx | 0.0 | 0.8 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1701 g | 3 1/2-4 lbs roast (cross rib, rump, blade, or fatty round) |
| 41 g | 3 tablespoons vegetable oil (may substitute margarine) |
| 6 g | 1 teaspoon sea salt |
| 3 g | 1 1/2 teaspoons paprika |
| 4 g | 2 teaspoons dried thyme, sprigs or 6 sprigs fresh thyme |
| 9 g | 3 garlic cloves, minced |
| 150 g | 1 large onion, chopped |
| 822 g | 2 large tomatoes, chopped |
| 4 g | 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 ) |
Method: 7 steps, published by www.food.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Someone call the fire department!! WOW your not just kidding when you said this was hot. I could not find the scotch bonnet peppers so I used 3 habaneros. I loved the flavor of the roast, you had all the flavors in every bite. Let me tell you were I had proble” — a cook, 3★
“First let me say that I didn't use any of the Scotch Bonnets. Other than that I went right by the recipe and it made a very nice and flavorful roast. DH and DS loved it and are looking forward to hot beef sandwich's form it tomorrow. It was served with rice to” — a cook, 4★