Jamaican Pot Roast

From New York Times Cookbook - Craig Claiborne.  1961

This has been a family favorite for years.  We used it numerous times for International Day at the kids school, sometimes changing the spices.  Haven’t made it in so many years! 

INGREDIENTS:

Flour for dredging

Salt and freshly ground black pepper to taste

3 lb boneless chuck or rump roast

(3 Tbsp lard)

1/2 cup chopped onion

1 clove garlic, finely chopped

1/3 tsp thyme

2 cups canned tomatoes, untrained (used DelMonte Stewed Italian Tomatoes and xtra fresh tomatoes, but covers the taste of the ginger)

1/2 tsp powdered ginger

DIRECTIONS:

1) Mix flour, salt and pepper.  Dredge meat.

2) Add onion, garlic and thyme.  Stir until onion begins to brown and then add the tomatoes and ginger.  Cover tightly and simmer until tender, about 2.5 hours.  Remove to heated platter.  Thicken gravy, if desired with a little flour mixed with water.