Jamaican Pot Roast

Preparation info
  • Serves


    • Difficulty


Appears in
Caribbean Food Made Easy

By Levi Roots

Published 2009

  • About

This is a great Sunday lunch and reminds me of a cooking technique we use called ‘corning’, which is when you lay out the meat, season it well, roll it up and leave it so it is really well flavoured. The marinade is just brilliant and you could also try it for roast lamb or chicken.


  • 1.8 kg (4 lb) topside of beef
  • 4 sprigs of thyme<


  • Wash the joint of beef and pat it dry with kitchen paper. With a sharp knife, make small, deep incisions all over the meat. Now put the leaves from 2 of the sprigs of thyme, the garlic, ginger, chilli and spring onions either in a mortar and pestle or into a mini blender and work to a chunky paste. Push this into all th