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Jerk Beef Roast with Brown Rice
Source: dLife

Beef roast with a winning combination of spices and sweet flavors.

Prep Time: 30 minutes
Cook Time: 8 hours
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 291.4
Total Carbs 6.7 g
Dietary Fiber 0.1 g
Sugars 3.1 g
Total Fat 12.0 g
Saturated Fat 4.6 g
Unsaturated Fat 0.6 g
Potassium 647.7 mg
Protein 36.5 g
Sodium 223.8 mg
Dietary Exchanges
, 1/2 Fruits , 5 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 lb  beef chuck pot roast
0 3/4 cup  cold water
0 1/4 cup  seedless raisins
0 1/4 cup  Sauce, steak, low sodium
3 tbsp  balsamic vinegar
2 tbsp  sugar
2 tbsp  quick cooking tapioca
1 tsp  black pepper
1 tsp  caribbean jerk seasoning
2 tsp  garlic cloves, chopped
1 cup  cooked long grain brown rice
  1. Remove excess fat from meat. Cut meat to fit into a 3 1/2- or 4-quart slow cooker. Place meat in the cooker.
  2. Combine in a medium bowl, water, raisins, steak sauce, balsamic vinegar, sugar (if desired), tapioca, pepper, Jamaican jerk seasoning and garlic. Pour mixture over roast.
  3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker. Skim fat from sauce. Serve meat and sauce with hot cooked rice (optional).

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