Beef Jerk Roast

This beef jerk roast marinates chuck roast overnight in Walkerswood jerk marinade and sofrito then slow cooks with carrots, potatoes, and beef bone broth for a tender, spicy, deeply flavored Caribbean-inspired dinner.

Course Main Course

Cuisine American, Jamaican

Keyword Beef, Easy Recipes, Easy to Make, Jerk Seasoning, Quick and Easy Recipe, Roast, Steak

Prep Time 20

Cook Time 12

Total Time 12 20

Servings servings

Calories 515kcal

Equipment

Ingredients

Let's gather the ingredients!

2 lb chuck roast
½ cup Walkerswood jerk marinade
¼ cup sofrito
6 carrots chopped in half
5 potatoes chopped in half
2½ cups beef bone broth

Instructions

Marinate the chuck roast in a mixture of jerk marinade and sofrito overnight.
Place the marinated chuck roast at the bottom of your crockpot.
Surround the roast with chopped carrots and potatoes.
Pour beef bone broth over the ingredients.
Cook on low for eight hours or on high for four hours.

Notes

Marinate overnight if at all possible. The longer the chuck roast sits in the jerk marinade and sofrito the deeper the flavor penetrates the meat. A 4-hour minimum works but overnight is what produces a roast that tastes specifically seasoned all the way through rather than just on the surface.
Walkerswood jerk marinade is specifically recommended because it has a depth and complexity that most grocery store jerk seasonings don't come close to. It's widely available online and at Caribbean grocery stores and is worth tracking down.
Sofrito adds an aromatic, slightly herby, garlicky depth that works seamlessly alongside the jerk marinade and gives the braising liquid a richness that makes it worth spooning over everything on the plate.
Don't skip the braising liquid. The liquid left in the slow cooker after the roast is done is deeply flavored from the jerk marinade, sofrito, and beef bone broth and is the best sauce this dish has. Spoon it generously over the meat and vegetables when serving.

Nutrition