Description
A comforting one-pot meal featuring tender beef chuck roast simmered with flavorful spices and vegetables, perfect for busy weeknights.
Ingredients
Main Ingredients
- 3-4 pounds beef chuck roast (Use bone-in if desired.)
- 2 tablespoons vegetable oil (For searing the beef.)
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 2 teaspoons allspice (Can substitute with cinnamon or a blend of nutmeg and clove.)
- 2 teaspoons thyme (Fresh or dried.)
- 1 teaspoon salt (Adjust to taste.)
- 1/2 teaspoon black pepper
- 2 cups beef broth
- 2 large carrots, cut into chunks
- 3 medium potatoes, diced (Can substitute with sweet potatoes.)
- 1 large bell pepper, sliced (Add towards the end of cooking.)
- 1 can (14 oz) diced tomatoes
Instructions
Preparation
- Heat the vegetable oil in a large pot over medium-high heat. Sear the beef chuck roast on all sides until browned. Remove the roast and set aside.
- In the same pot, add the onions and garlic, sautéing until softened.
- Stir in the allspice, thyme, salt, and pepper.
- Return the roast to the pot, add the beef broth, and bring to a boil.
Cooking
- Add the carrots, potatoes, bell pepper, and diced tomatoes.
- Reduce heat to low, cover, and simmer for about 3 hours or until the meat is tender.
- Serve hot with the vegetables.
Notes
For a bit of brightness, serve with fresh cucumber or a side salad. Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: dinner, Main Course
- Cuisine: Jamaican