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Ingredients
- 3/4 c. Water
- 1/4 c. Jerk sauce*
- 1 tsp Salt
- 2 lb Bone-in chuck arm pot roast
- 2 lb Sweet potatoes, peeled, quartered lengthwise and halved
Directions
- 1. Heat oven to 325 F. Combine water and jerk sauce in heavy Dutch oven.
- 2. Sprinkle salt over pot roast; place in Dutch oven. Cover and roast 1 hour and 15 min.
- 3. Add in sweet potatoes to Dutch oven; cover and roast 30 min more.
- 4. Remove pot roast and potatoes to platter with slotted spoon. Skim fat from drippings; puree drippings in blender. Serve sauce with pot roast and potatoes.
- *Jerk sauce is available in specialty stores and by mail from Mo'Hotta
- Prep time: 10 min Roasting time: 1 hour 45 min
- NOTES : This is no run-of-the-mill pot roast. What gives this hearty main dish its unique appeal is a delicate Caribbean-inspired balance of sweet and spicy flavors.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 4 servings | |
| Calories 140 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.08g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 673mg | 28% |
| Potassium 550mg | 16% |
| Total Carbs 32.85g | 9% |
| Dietary Fiber 4.9g | 16% |
| Sugars 6.83g | 5% |
| Protein 2.56g | 4% |
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