My daughter must have been dreaming of the Caribbean! She created this delightful Brown Sugar-Jalapeno Roast and paired it with a medley of delicious veggies with that island flare.
Tasty, exotic, easy to prepare, this is a dish that will deliver compliments to the chef.
Bon appetit ~!
Lissa's Brown Sugar-Jalapeno Roast and Island Veggies
Ingredients:
* 8 lb beef roast
* Olive oil, to moisten the roast and facilitate brown sugar rub to adhere
* 1 cup brown sugar
* 3 lbs small sweet potatoes, peeled and cut in about 1/4" slices
* 2 cans cut green beans (drained)
* 1 bunch carrots, peeled and cut in diagonal slices, about 2" long
* 1 mild jalapeno diced, with membrane, seeds and stem removed.
* 2 Tbsp. Worcestershire sauce
* 1 (20 oz.) can sliced pineapple, add the juice to roast
* 2 cups water, divided for use. (Add more water later if the roast appears too dry.)
Instructions:
1. Preheat large Slow Cooker. Or, if planning to roast in oven, preheat to 350° F.
2. Wash, rinse and pat dry beef roast. Remove any excess fat.
3. Spray or pour olive oil on roast. Rub oil on all surfaces.
4. Rub brown sugar all over the roast. Place roast in Slow Cooker and add 1 cup of water. Cover, set on High and let cook for about 2 hours before adding vegetables in order shown below.
5. Place sweet potatoes around the roast, cover and let cook about 45 minutes.
6. Add drained green beans around the roast. Top with carrots. Sprinkle minced jalapeno on top.
If needed, add more water. Sprinkle Worcestershire sauce around over roast and some on the carrots.
Cover and cook about 15-20 minutes more.
7. Add rings of pineapple on top of roast and vegetables.
Add water. Cover and cook to heat pineapple and permit flavors to blend.
* * * * * *
An entire meal is ready to serve once the roast is cooked to the degree of doneness you prefer. All that is needed to perfect the dinner is the addition of hot, crusted bread and the drink of your choice.
Enjoy!!
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