Ingredients:

  • 3.5 lb beef chuck roast
  • 2 tbsp Jamaican browning sauce
  • 1 tbsp Worcestershire sauce
  • 4 cloves garlic, minced
  • 2 tbsp fresh ginger, grated
  • 3 scallions, bruised and chopped
  • 1 tbsp dried thyme
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 large yellow onion, sliced
  • 1 whole Scotch bonnet pepper
  • 12 pimento berries
  • 2 cups low sodium beef stock
  • 1 tbsp tomato paste
  • 2 sprigs fresh thyme
  • 3 large carrots, cut into 2-inch chunks
  • 1 lb Yukon Gold potatoes, peeled and quartered

Instructions:

  1. Pat the 3.5 lb beef chuck roast completely dry with paper towels. Note: Moisture is the enemy of a good sear.
  2. Rub the beef with browning sauce, Worcestershire, garlic, ginger, scallions, dried thyme, salt, and pepper. Let it sit for at least 20 minutes.
  3. Heat 2 tbsp vegetable oil in a heavy pot over medium high heat. Sear the beef for 4-5 minutes per side until a dark, mahogany crust forms.
  4. Take the beef out of the pot and set it on a plate, keeping all those flavorful browned bits in the pan.
  5. Toss in the sliced onion and tomato paste. Cook for 3 minutes until the onions soften and the paste turns a deep brick red.
  6. Pour in a splash of the beef stock, scraping the bottom of the pot to release the fond (the flavor gold).
  7. Return the beef to the pot. Add the remaining beef stock, the whole Scotch bonnet, pimento berries, and fresh thyme sprigs.
  8. Cover tightly and reduce heat to low. Simmer for 3 hours until the meat is tender enough to pull apart with a spoon.
  9. Stir in the 3 large carrots and 1 lb Yukon Gold potatoes.
  10. Cover and cook for another 30 minutes until the vegetables are fork tender and the gravy is velvety.