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Pot Roast Beef
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2 tsp Garlic Powder
2 tsp Black Pepper
2 tsp All Purpose
1/2 Scotch Bonnet pepper
2 tsp thyme
2 tsp minced skillion
1/4 cup vegetable oil
200ml Bottle of Red Label Wine
1/4 Cup of Sugar
pinch of pepper
Trim all fat and connective tissue from beef
Combine Garlic Powder, Black Pepper, All Purpose, Scotch Bonnet pepper, thyme, minced skillion to create a marinade.
Add beef to marinade, rub it in and allow to marinate for at least 2 hours.
In a small saucepan combine red label wine, sugar, a pinch of salt and black pepper turn fire on medium cook for 20minutes, stir occasionally until sauce starts to thicken.
In a large pot (Dutchie) add vegetable oil on a medium high fire.
When the oil is hot add beef and turn when after 2-3 minutes until and sides are completely brown.
When all sides are brown add 1/4 cup of water and allow to cook for 20-30 minutes or until tender.
Continue to turn, add a little more water as required to prevent sticking and brush sauce on the exposed side.
When beef is tender remove from pot, slice thinly and serve.
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