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   Friday, January 22, 2021 

Vote for your Country in the Battle of the Islands! Pot Roast Beef with Pan Gravy



Preparation Time: 20 minutes
Cooking Time: 1 1/2 hours
Serves: 8-10 persons


  • 6 Pounds beef
  • 1⁄4 Cup Grace White Cane Vinegar
  • 2 Cups water
  • 1⁄2 Cup red wine
  • 1 Teaspoon salt
  • 1 Teaspoon grace caribbean traditions black pepper
  • 3 Tablespoons grace caribbean traditions all purpose seasoning
  • 3 Cloves garlic, minced
  • 1 Small onion, chopped
  • 3 Stalks escallion, crushed
  • 2 Sprigs thyme
  • 3 Tablespoons Grace Vegetable Oil
  • 4 Cups hot water
  • 6 Medium irish potatoes, peeled & cut into wedges
  • 2 Medium carrots, large diced
  • 3 Small tomatoes, cut in wedges (optional)
  • 1 Cup stock (made from grace cock soup mix)
  • 1 Teaspoon scotch bonnet pepper, chopped


  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, Grace Caribbean Traditions Black Pepper and Grace Caribbean Traditions 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. Leave to marinate for 2 hours or overnight.

  4. Heat Dutch Pot and add Grace Vegetable Oil. Gently add seasoned beef and brown on the surface.

  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 stock and the scotch bonnet pepper. Leave to simmer for a further 10 minutes.

  8. Place the roast, potatoes, carrots and tomatoes on a platter and serve.


*To Make Stock: Dissolve 1 packet of Grace Cock Soup Mix in 2 cups water and stir well. Strain and use liquid as directed.
Stock may also be added in place of water.


Serve with Rice and Gungo Peas.


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