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CARIBBEAN-STYLE POT ROAST




Source of Recipe


Gourmet, 9/89


List of Ingredients




2 TBS. vegetable oil
2-3 lbs. chuck (arm) pot roast
1/3 c. dark rum
2 TBS. tomato paste
1/2 c. chopped pimento-stuffed green olives

Recipe



In deep heavy skillet heat oil over med.-high heat til hot but not smoking; in it brown the roast, patted dry, on all sides. Pour off oil from skillet and add rum. Simmer roast, covered, for 20 minutes.

Stir in tomato paste, salt & pepper to taste--simmer roast, covered, basting ocassionally, for 2 hours more. Transfer roast to a cutting board, then carve it and arrange slices on a platter. Skim fat from juices in skillet and stir in olives, reheating sauce if needed. Spoon sauce over roast. Serves 4.