| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Caribbean | Beef, Caribbean | 4 | Servings |
INGREDIENTS
| 3/4 | c | Water |
| 1/4 | c | Jerk sauce* |
| 1 | ts | Salt |
| 2 | lb | Bone-in chuck arm pot roast |
| 2 | lb | Sweet potatoes; peeled, quartered lengthwise and halved |
INSTRUCTIONS
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@wf.net" <abprice@wf.net> on Dec 2, 1997
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