Pot Roast Calypso

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.

It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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3 pounds boneless chuck roast
1 Tbsp. white vinegar
2 Tbsp. soy sauce
1 tsp. thyme
1Tbsp. parsley, chopped
1 medium scallion, finely chopped
1 medium habanero chile, stemmed, seeded and chopped
salt and pepper, to taste
2 Tbsp. all-purpose flour
3 Tbsp. butter
3 carrots, sliced thin
2 cups beef stock
1 cup water
12 new potatoes, scrubbed
1 medium onion, sliced


Cut off excess fat from the chuck roast and rub with the vinegar and soy sauce. Combine the following and rub the thyme, parsley, scallion, hot pepper, salt and pepper into the roast. Cover the roast with plastic wrap and refrigerate for 2 hours.

Remove the roast from the refrigerator and reserve any bits of seasonings from the pan it rested in. Dust the roast evenly with the flour and brown it in butter on all sides. Add the carrots and saute quickly, then add the reserved seasonings and beef stock. Cover and simmer the roast for about 2 hours, turning the roast occasionally.

Add the cup of water to the pan, and when the liquid returns to a boil add the potatoes and onions. Cook for another 30 minutes. Remove the roast and transfer it to a serving platter. Thinly slice the beef and serve it with the vegetables and gravy.

Yields 6 servings.

Recipe adapted from “Island Cooking” by Dunstan A. Harris.