Crock Pot Jerk Beef Dry Seasoning
A traditional pot roast is transformed with tropical flavours like allspice, cinnamon and coconut milk. The slow cooker and shortcut Rice & Peas method ways this recipe can be a slap-up dinner option whatsoever night of the calendar week. Dark-brown rice and wilted greens provide the fibre heave for this meal. This meal provides a whopping 109% of your daily zinc needs.
Roast:
2.5 lb (1.3 kg) Beef Pot Roast (due east.g. Cross Rib, Blade or Brisket)
two tbsp jerk seasoning blend, divided
1 tbsp oil
ane cup no-salt added beefiness goop
2 onions, thinly sliced
iii sprigs thyme (or 1/2 tsp dried thyme leaves)
2 bay leaves
1 i/2 lb (750 one thousand) carrots, scrubbed and cut on a bias into one-inch chunks
2 tbsp all-purpose flour
Sides
one can (fourteen oz/398 mL) lite coconut milk
1/2 tsp basis allspice
i/4 tsp each common salt and pepper (approx.)
3 cloves garlic, crushed and divided
2 bay leaves
1 sprig thyme (or one/4 tsp dried thyme leaves)
1 cinnamon stick
one cup brown rice
1 tin (19 oz/540 mL) no-table salt added reddish kidney beans, drained and rinsed
ane tbsp oil
ten cups coarsely chopped kale or collard greens, ribs removed
Lemon
Roast
i
Glaze roast evenly with 1 tbsp wiggle seasoning. Heat oil in a large Dutch oven or stock pot gear up over medium-high rut. Sear roast on all sides until browned. Transfer to irksome cooker*. Summit with onions, thyme and bay leaves. Stir remaining jerk seasoning into broth; pour over roast. Cook, on HIGH for 4 hours or on Depression for eight hours, until fork-tender. *Alternatively, embrace and cook in a 325°F oven for 3 hours.
Toss carrots with flour and add to wearisome cooker (or Dutch oven) during the last 45 minutes of cooking.
Sides
two
In a medium saucepan, combine kokosnoot milk, 1/2 cup water, allspice, salt, pepper, 2 cloves garlic, bay leaves, thyme and cinnamon stick. Set up over medium heat and bring to a eddy. Stir in rice. Melt, covered, for twenty minutes or until rice is tender and liquid has been absorbed. Discard bay leaves, thyme stems (if using) and cinnamon stick. Stir in kidney beans. Allow stand, covered, for 5 minutes.
Oestrus oil with remaining garlic in a large skillet set up over medium-loftier heat. Add greens; flavour with salt and pepper. Embrace and cook, tossing occasionally, for 5 minutes or until wilted. Finish with a squeeze of fresh lemon juice.
three
Serve sliced pot roast with Rice & Beans and wilted greens. Spoon sauce and carrots over roast.
Tips
4
• Substitute kale with Swiss chard or mustard greens.
• Add i scotch bonnet to the broth with the pot roast for a spicy gravy.
Ingredients
Roast:
2.five lb (ane.three kg) Beefiness Pot Roast (east.g. Cross Rib, Blade or Brisket)
2 tbsp jerk seasoning blend, divided
i tbsp oil
one cup no-table salt added beef broth
2 onions, thinly sliced
3 sprigs thyme (or 1/two tsp dried thyme leaves)
ii bay leaves
1 1/two lb (750 g) carrots, scrubbed and cut on a bias into 1-inch chunks
2 tbsp all-purpose flour
Sides
i can (14 oz/398 mL) light kokosnoot milk
one/2 tsp basis allspice
1/4 tsp each salt and pepper (approx.)
3 cloves garlic, crushed and divided
two bay leaves
1 sprig thyme (or ane/4 tsp dried thyme leaves)
1 cinnamon stick
i cup brown rice
i can (xix oz/540 mL) no-salt added cherry kidney beans, tuckered and rinsed
1 tbsp oil
10 cups coarsely chopped kale or collard greens, ribs removed
Lemon
Directions
Roast
1
Coat roast evenly with i tbsp jerk seasoning. Heat oil in a large Dutch oven or stock pot prepare over medium-high heat. Sear roast on all sides until browned. Transfer to wearisome cooker*. Top with onions, thyme and bay leaves. Stir remaining jerk seasoning into goop; pour over roast. Melt, on High for 4 hours or on Depression for 8 hours, until fork-tender. *Alternatively, cover and cook in a 325°F oven for 3 hours.
Toss carrots with flour and add to slow cooker (or Dutch oven) during the last 45 minutes of cooking.
Sides
two
In a medium saucepan, combine kokosnoot milk, 1/two cup water, allspice, salt, pepper, 2 cloves garlic, bay leaves, thyme and cinnamon stick. Ready over medium heat and bring to a boil. Stir in rice. Melt, covered, for 20 minutes or until rice is tender and liquid has been absorbed. Discard bay leaves, thyme stems (if using) and cinnamon stick. Stir in kidney beans. Let stand, covered, for 5 minutes.
Oestrus oil with remaining garlic in a big skillet set over medium-high heat. Add greens; season with salt and pepper. Embrace and cook, tossing occasionally, for 5 minutes or until wilted. Cease with a squeeze of fresh lemon juice.
3
Serve sliced pot roast with Rice & Beans and wilted greens. Spoon sauce and carrots over roast.
Tips
iv
• Substitute kale with Swiss chard or mustard greens.
• Add 1 scotch bonnet to the goop with the pot roast for a spicy gravy.
Slow Cooker Jerk Beef Pot Roast with Braised Carrots, Rice & Peas and Wilted Greens
Source: https://canadabeef.ca/recipes/slow-cooker-jerk-beef-pot-roast-with-braised-carrots-rice-peas-and-wilted-greens/
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