Pot Roast Beef with Pan Gravy


Pot Roast Beef with Pan Gravy
Preparation time
Cooking time


For 8 Person(s)


  • 6 pound(s) Beef Round
  • 1/4 cup(s) Grace White Cane Vinegar
  • 4 cup(s) water
  • 1/2 cup(s) red wine
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) Grace Caribbean Traditions Black Pepper
  • 3 tablespoon(s) Grace Caribbean Traditions All Purpose Seasoning
  • 3 clove(s) garlic, minced
  • 3 medium onion, chopped
  • 3 stalk(s) escallion, crushed
  • 2 sprig(s) thyme
  • 3 tablespoon(s) Grace Vegetable Oil
  • 4 cup(s) hot water
  • 6 medium Irish potatoes, peeled and cut into wedges
  • 2 large carrots, diced
  • 3 small tomatoes, cut into wedges
  • 1 cup(s) stock*
  • 1 teaspoon(s) scotch bonnet pepper, chopped

Pot Roast Beef with Pan Gravy Directions

  1. To Prepare Pot Roast: Clean beef with a mixture of Grace Vinegar and water, pat dry and set aside.
  2. Combine red wine, salt, black pepper, all purpose seasoning, garlic, onion, escallion and thyme in a blender and mix until smooth.
  3. Pour blended seasonings over beef. Make incisions in the beef so the seasonings can penetrate the meat. Cover and leave to marinate in the refrigerator for 2 hours or overnight.
  4. Heat Dutch Pot and add Grace Vegetable Oil. Gently add seasoned beef and brown on both sides.
  5. Add hot water, a little at a time, and leave to cook for about 2 hours over low flame.
  6. Add potato wedges, diced carrots and tomato wedges.
  7. Add 1 cup stocken-GB and the scotch bonnet pepper.
  8. Leave to simmer for a further 10 minutes.

    METHOD NOTE:  en-GBStock - Add 1 packet Grace Cock Soup Mix to 4 cups boiling water.  Mix well, then strain and use as directed.

    TO SERVE: Place the roast, potatoes, carrots and tomatoes on a platter and serve with rice and peas or gungo peas and rice.

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