Jamaica Pot Roast Beef with Pan Gravy

Ingredients:

• 6 pound(s) Beef Round
• 1/4 cup(s) White Cane Vinegar
• 4 cup(s) water
• 1/2 cup(s) red wine
• 1 teaspoon(s) salt
• 1 teaspoon(s) Caribbean Traditions Black Pepper
• 3 tablespoon(s) Caribbean Traditions All Purpose Seasoning
• 3 clove(s) garlic, minced
• 3 medium onion, chopped
• 3 stalk(s) escallion, crushed
• 2 sprig(s) thyme
• 3 tablespoon(s) Vegetable Oil
• 4 cup(s) hot water
• 6 medium Irish potatoes, peeled and cut into wedges
• 2 large carrots, diced
• 3 small tomatoes, cut into wedges
• 1 cup(s) stock*
• 1 teaspoon(s) scotch bonnet pepper, chopped

Descriptions:

1.     Clean beef with a mixture of Vinegar and water, pat dry and set aside.

2.     Combine red wine, salt, black pepper, all purpose seasoning, garlic, onion, escallion and thyme in a blender and mix until smooth.

3.     Pour blended seasonings over beef. Make incisions in the beef so the seasonings can penetrate the meat. Cover and leave to marinate in the refrigerator for 2 hours or overnight.

4.     Heat Dutch Pot and add Vegetable Oil. Gently add seasoned beef and brown on both sides.

5.     Add hot water, a little at a time, and leave to cook for about 2 hours over low flame.

6.     Add potato wedges, diced carrots and tomato wedges.

7.     Add 1 cup stocken-GB and the scotch bonnet pepper.

8.     Leave to simmer for a further 10 minutes.

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