Roast Beef Caribbean Style
TOTAL TIME: Prep: 35 min. Bake: 3-1/2 hours + standing
YIELD: 8 servings.
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
Ingredients
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6 green onions, thinly sliced
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1/2 cup lime juice
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1/2 cup soy sauce
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1/2 cup olive oil
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2 to 3 habanero peppers, seeded and finely chopped
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2 tablespoons minced fresh gingerroot or 1/2 teaspoon ground ginger
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2 tablespoons dark brown sugar
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1 tablespoon minced fresh thyme
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2 to 3 garlic cloves, minced
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2 teaspoons freshly ground pepper
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1 teaspoon ground allspice
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1 teaspoon ground cinnamon
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3/4 teaspoon ground nutmeg
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ROAST:
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1 boneless beef chuck roast (2-1/2 pounds)
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4 garlic cloves, halved
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3 tablespoons olive oil, divided
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1 garlic clove, minced
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1/2 teaspoon seasoned salt
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1/2 teaspoon pepper
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Lime wedges
Directions
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1.
Preheat oven to 300°. For sauce, mix first 13 ingredients.
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2.
Cut 8 small slits in roast; fill with garlic halves. Mix 2 tablespoons oil, minced garlic, seasoned salt and pepper; rub onto roast.
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3.
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.
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4.
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.
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5.
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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