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Roast Beef Caribbean Style

This recipe took first place in the 2011 South Dakota Beef Cook-Off. Cooking the roast uncovered for the first 30 minutes gives it a crusty exterior similar to barbecued brisket, and the flavorful sauce adds just a hint of heat. —Susan Patrick Watertown, SD
  • Total Time
    Prep: 35 min. Bake: 3-1/2 hours + standing
  • Makes
    8 servings


  • 6 green onions, thinly sliced
  • 1/2 cup lime juice
  • 1/2 cup soy sauce
  • 1/2 cup olive oil
  • 2 to 3 habanero peppers, seeded and finely chopped
  • 2 tablespoons minced fresh gingerroot or 1/2 teaspoon ground ginger
  • 2 tablespoons dark brown sugar
  • 1 tablespoon minced fresh thyme
  • 2 to 3 garlic cloves, minced
  • 2 teaspoons freshly ground pepper
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • ROAST:
  • 1 boneless beef chuck roast (2-1/2 pounds)
  • 4 garlic cloves, halved
  • 3 tablespoons olive oil, divided
  • 1 garlic clove, minced
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • Lime wedges


  • Preheat oven to 300°. For sauce, mix first 13 ingredients.
  • Cut 8 small slits in roast; fill with garlic halves. Mix 2 tablespoons oil, minced garlic, seasoned salt and pepper; rub onto roast.
  • In a Dutch oven, heat remaining oil over medium heat; brown roast on all sides. Spoon 3 tablespoons sauce over roast, spreading evenly. Add 1 cup sauce to pan. Bake, uncovered, 30 minutes.
  • Reduce oven setting to 250°. Top roast with an additional 3 tablespoons sauce. Cover pan; bake until beef is tender, 3 to 3-1/2 hours. Remove from oven; let stand 15 minutes.
  • If desired, remove garlic halves before slicing. Serve roast with remaining sauce and lime wedges.
Nutrition Facts
3 ounces cooked beef with 4 teaspoons sauce: 449 calories, 32g fat (8g saturated fat), 92mg cholesterol, 1078mg sodium, 9g carbohydrate (5g sugars, 1g fiber), 31g protein.

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Average Rating:
  • CarlyFace
    Oct 20, 2020

    This took WAY longer than 35 minutes to prep, but I have to admit I was very particular about sufficiently browning all sides of my roast (which was admittedly on sale and had about seven sides). Every single second of it was worth it, though — this roast is outstanding, and it makes the house smell sooooooo good! I served it with Coconut Mashed Sweet Potatoes (recipe can be found on Taste of Home’s website) and green beans (because that’s what I had in hand), which was divine. Would also be delicious with mashed plantains and sautéed kale or collard greens. Reserve this recipe for a nice, quiet day inside when it’s cold and rainy/snowy outside and having the oven on for a few hours will be a delight.

  • Sarah
    Jul 29, 2019

    This is a great recipe. Everyone enjoyed it including my kids.

  • Wayne
    Jan 9, 2019

    Made one some what like this before,,,,wonderful