Roast Beef Caribbean Style Recipes

ROAST BEEF CARIBBEAN STYLE

Roast Beef Caribbean Style image

This recipe took first place in the 2011 South Dakota Beef Cook-Off. Cooking the roast uncovered for the first 30 minutes gives it a crusty exterior similar to barbecued brisket, and the flavorful sauce adds just a hint of heat. -Susan Patrick Watertown, SD

Provided by Taste of Home

Categories Dinner

Time 4h5m

Yield 8 servings.

Number Of Ingredients 21

Ingredients

6 green onions, thinly sliced
1/2 cup lime juice
1/2 cup soy sauce
1/2 cup olive oil
2 to 3 habanero peppers, seeded and finely chopped
2 tablespoons minced fresh gingerroot or 1/2 teaspoon ground ginger
2 tablespoons dark brown sugar
1 tablespoon minced fresh thyme
2 to 3 garlic cloves, minced
2 teaspoons freshly ground pepper
1 teaspoon ground allspice
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
ROAST:
1 boneless beef chuck roast (2-1/2 pounds)
4 garlic cloves, halved
3 tablespoons olive oil, divided
1 garlic clove, minced
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
Lime wedges

Steps:

Preheat oven to 300°. For sauce, mix first 13 ingredients., Cut 8 small slits in roast; fill with garlic halves. Mix 2 tablespoons oil, minced garlic, seasoned salt and pepper; rub onto roast., In a Dutch oven, heat remaining oil over medium heat; brown roast on all sides. Spoon 3 tablespoons sauce over roast, spreading evenly. Add 1 cup sauce to pan. Bake, uncovered, 30 minutes., Reduce oven setting to 250°. Top roast with an additional 3 tablespoons sauce. Cover pan; bake until beef is tender, 3 to 3-1/2 hours. Remove from oven; let stand 15 minutes., If desired, remove garlic halves before slicing. Serve roast with remaining sauce and lime wedges.

Nutrition Facts : Calories 449 calories, Fat 32g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 1078mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 31g protein.

SLOW-COOKED CARIBBEAN POT ROAST

Slow-Cooked Caribbean Pot Roast image

This dish is definitely a year-round recipe. Sweet potatoes, orange zest and baking cocoa are my surprise ingredients. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories Dinner

Time 6h30m

Yield 10 servings.

Number Of Ingredients 19

Ingredients

2 medium sweet potatoes, cubed
2 large carrots, sliced
1/4 cup chopped celery
1 boneless beef chuck roast (2-1/2 pounds)
1 tablespoon canola oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 tablespoon sugar
1 tablespoon brown sugar
1 teaspoon ground cumin
3/4 teaspoon salt
3/4 teaspoon ground coriander
3/4 teaspoon chili powder
1/2 teaspoon dried oregano
1/8 teaspoon ground cinnamon
3/4 teaspoon grated orange zest
3/4 teaspoon baking cocoa
1 can (15 ounces) tomato sauce

Steps:

Place potatoes, carrots and celery in a 5-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Transfer meat to slow cooker., In the same skillet, saute onion in drippings until tender. Add garlic; cook 1 minute longer. Combine the flour, sugar, brown sugar, seasonings, orange zest and cocoa. Stir in tomato sauce; add to skillet and heat through. Pour over beef., Cover and cook on low until beef and vegetables are tender, 6-8 hours.

Nutrition Facts : Calories 278 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 453mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

POT ROAST CARIBE

Pot Roast Caribe image

Delicious variation of the basic pot roast with a Caribbean flair.

Provided by Amalloch

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 8h25m

Yield 6

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
1 (3 pound) boneless beef chuck roast
2 cloves garlic, crushed
1 cup chopped onion
1 teaspoon salt
2 (8 ounce) cans tomato sauce
2 tablespoons white sugar
1 tablespoon all-purpose flour
1 teaspoon unsweetened cocoa powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ teaspoon ground cinnamon
1 teaspoon grated orange zest
2 large potatoes, cut into large chunks
3 carrots, sliced
1 stalk celery, chopped
½ cup sliced almonds

Steps:

Heat the oil in a large skillet over medium-high heat. Place the roast into the hot oil and cook, turning frequently, until browned on all sides. Remove from the skillet and place in a slow cooker.
Cook garlic and onions in the skillet in the meat drippings until tender. Stir in the salt and tomato sauce. Combine the sugar, flour, cocoa powder, chili powder, oregano, cumin, coriander, cinnamon, and orange zest; stir into the tomato sauce. Pour the tomato sauce over the roast in the slow cooker. Add potatoes, carrots and celery. Cover, and cook on Low for 6 to 8 hours, or until meat is tender. Garnish with sliced almonds before serving.

Nutrition Facts : Calories 594.6 calories, Carbohydrate 39.8 g, Cholesterol 103.4 mg, Fat 34.2 g, Fiber 6.8 g, Protein 32.9 g, SaturatedFat 11.1 g, Sodium 887.6 mg, Sugar 11.3 g

EASY JAMAICAN POT ROAST

Easy Jamaican Pot Roast image

My friend Clint gave me this recipe, I've changed it slightly, This pot roast is wonderful served with Rice & Peas, roasted potatoes and the spicy gravy it cooks in. Put it on the stove and sit back and relax. For a hot n' spicy roast add 1 pepper, for a spicier roast add 2 peppers and for the (on fire) spiciest roast and gravy add 3 peppers but Please beware ... THESE ARE HOT!...I kid you not. Scotch bonnet peppers are also known as habaneros.

Provided by Baby Kato

Categories Roast Beef

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 1/2-4 lbs roast (cross rib, rump, blade, or fatty round)
3 tablespoons vegetable oil (may substitute margarine)
1 teaspoon sea salt
1 1/2 teaspoons paprika
2 teaspoons dried thyme, sprigs or 6 sprigs fresh thyme
3 garlic cloves, minced
1 large onion, chopped
2 large tomatoes, chopped
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 )

Steps:

Put oil into dutch oven or cast iron pot and heat on high until hot and smoking.
Add roast beef and sear on all sides, till well browned.
Lower heat and season roast with sea salt, paprika and thyme.
Add garlic, onions, tomatoes and hot peppers together, mix well and add to pot with roast.
On top of roast and along the sides.
Cover and cook on top of the stove on low heat for 3-4 hours, baste often with juice in pot until meat is tender and falls apart with fork.
Thicken spicy gravy and serve over hot rice or roasted potatoes and slices of the pot roast.

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