Pot Roast Calypso

• 3 lbs chuck roast (boneless )
• 1 tablespoon white vinegar
• 2 tablespoons soy sauce
• 1 teaspoon thyme
• 1 tablespoon fresh parsley (chopped )
• 1 medium scallion (finely chopped )
• 1 habanero pepper (seeded and chopped )
• salt and pepper (to taste )
• 2 tablespoons all-purpose flour
• 3 tablespoons butter
• 6 medium carrots (sliced )
• 2 cups beef stock
• 12 cup water
• 12 new potatoes (scrubbed )
• 1 medium onion (sliced)

1. Cut off excess fat, rub roast with vinegar and soy sauce.
2. Combine thyme, parsley, scallion, hot pepper, salt and pepper and rub into the roast.
3. Refrigerate roast for 2 hours.
4. Remove and reserve bits of seasonings from pan.
5. Dust roast evenly with flour.
6. Brown roast in butter on all sides.
7. Add carrots and saute quickly.
8. Add reserved seasonings and beef stock.
9. Cover and simmer for about 2 hours, turning roast occasionally.
10. Add water and when liquid returns to a boil add potatoes and onions.
11. Cook for 30 minutes.
12. Thinly slice and serve with vegetables and gravy.

chuck roast, white vinegar, soy sauce, thyme, fresh parsley, scallion, pepper, salt, flour, butter, carrots, beef stock, water, potatoes, onion

Taken from www.food.com/recipe/pot-roast-calypso-372627 (may not work)