Jamaican jerk pot roast, lhj

4 Servings

Ingredients

Quantity Ingredient
¾ cup Water
¼ cup Jerk sauce*
1 teaspoon Salt
2 pounds Bone-in chuck arm pot roast
2 pounds Sweet potatoes; peeled, quartered lengthwise and halved

Directions

1. Heat oven to 325°F. Combine water and jerk sauce in heavy Dutch oven.

2. Sprinkle salt over pot roast; place in Dutch oven. Cover and roast 1 hour and 15 minutes.

3. Add sweet potatoes to Dutch oven; cover and roast 30 minutes more.

4. Remove pot roast and potatoes to platter with slotted spoon. Skim fat from drippings; puree drippings in blender. Serve sauce with pot roast and potatoes.

*Jerk sauce is available in specialty stores and by mail from Mo'Hotta Mo'Betta, 800-462-3220.

Prep time: 10 minutes Roasting time: 1 hour 45 minutes (C) Copyright 1997, Meredith Corporation, All Rights Reserved.

NOTES : This is no run-of-the-mill pot roast. What gives this hearty main dish its unique appeal is a delicate Caribbean-inspired balance of sweet and spicy flavors.

Recipe by: Ladies Home Journal

Posted to MC-Recipe Digest V1 #940 by "abprice@..." <abprice@...> on Dec 2, 1997

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