My friend Clint gave me this recipe, I’ve changed it slightly, This pot roast is wonderful served with Rice & Peas, roasted potatoes and the spicy gravy it cooks in. Put it on the stove and sit back and relax. For a hot n’ spicy roast add 1 pepper, for a spicier roast add 2 peppers and for the (on fire) spiciest roast and gravy add 3 peppers but Please beware … THESE ARE HOT!…I kid you not. Scotch bonnet peppers are also known as habaneros.
I found this on the all recipes site. This is a very easy recipe for a delicious pot roast. It makes its own gravy. It’s designed especially for the working person who does not have time to cook all day, but it tastes like you did. You’ll want the cut to be between 5 and 6 pounds.
This is a great way to cook on busy errand days. The gravy makes itself and the roast literally falls apart, you have to scoop it out with a spoon. You can even place the roast in FROZEN if you want just add a few hours extra time of cooking. It is always perfect and everyone eats it up–never much left over for lunches.
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