Ingredients
- 5 lbs Bottom Beef Roast
- 6 Cloves Garlic smashed and chopped
- 3 T Fresh Ginger diced
- 1 cup Mista Brown's Original Jerk Sauce
- 1 cup Beef Broth
- 1 cup Dry Sherry
- 1 cup Brown Sugar
- 2 T Vegetable Oil
Servings: sliders
Instructions
- Heat the oven to 350 degrees F and arrange a rack in the middle.
- Mix together Mista Brown's Original Jerk Sauce, sherry, beef broth and brown sugar until evenly combined; set aside. Pat roast dry with a paper towel and season well with salt and pepper.
- Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add roast and sear until well browned, about 2 minutes per side.
- Remove roast to a plate and set aside. And add garlic and ginger and cook just until fragrant, about 30 seconds. Stir in Mista Brown's Authentic Jerk Sauce mixture and bring to a simmer.
- Return roast to pan and bring to a simmer.
- Cover and transfer to oven to cook, turning occasionally, until meat is knife tender enough to shred, about 3 hours. The time will depend on the thickness of your roast. (For quicker cooking time, cut roast in half.)
- Remove pot from oven. Remove roast from pot and place on platter to shred. Set aside until later.
- Place pot with cooking liquid on stovetop and cook on high heat, uncovered, until the liquid is reduced by half. This is the sauce. Strain sauce and add a cup at a time to shredded beef, mixing thoroughly for heat preference. The more liquid you add, the spicier it will be!
- Serve on Coco bread if available or Hawaiian Rolls.
Recipe Notes
*Note: Leaving to run some errands? In Step 6, transfer to crock pot and cook on high 4-5 hours or low 6-8 hours. Depends on thickness of beef.
**Substitute: Boneless Beef Chuck Roast for a more decadent sandwich. Adjust time as needed until meat is tender enough to shred.