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   Wednesday, June 19, 2019 

Trinidad and Tobago Flag Caribbean Pot Roast

Rating:

 Recipe      

Country: Trinidad and Tobago

INGREDIENTS:

1 chuck or boned Rump Roast
2 tbsp Salad oil
4 tbsp Matouks’s Green Seasoning
2 tsp Salt
4 pared carrots
4 large potato pared and quartered
2 tsp Matouk’s West Indian Hot Sauce
1 onion finely chopped
2 tbsp butter
2 tbsp flour
1cup beef broth

METHOD / DIRECTIONS:

Dredge Pot roast in flour. Heat in kettle or large sauce pan. Add meat and brown on all sides. Set aside. Melt butter in sauce pan until golden brown. Blend in the flour and cook over low heat stiring constantly until dark brown. Stir in broth and cook until sauce thickens and comes to a boil. Add green seasoning and hot suace. Simmer for one minute, continuing to stir. Add roast, salt and onion. Cover and cook in oven at 325 deg. for 3hrs. until meat is beginning to get tender. Add carrots and potatoes andcook for furthe 50 min. until meat and vegetables are tender.



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