Christmas Slow Cooked Pot Roast with Passion Fruit Hawaiian Pepper Preserve Recipe

Christmas Slow Cooked Pot Roast with Passion Fruit Hawaiian Pepper Preserve Recipe

Christmas Slow Cooked Pot Roast with Passion Fruit

Hawaiian Pepper Preserve Recipe


  • 1 whole boneless chuck roast (4 to 5 lbs.)
  • 5 teaspoons kosher salt (divided)
  • 2 1/2 teaspoons black pepper (divided)
  • 4 tablespoons olive oil (divided)
  • 2 tablespoons tomato paste
  • 50ml of Akaka’s passion fruit hawaiian pepper preserve
  • 1 cup beef broth
  • 2 teaspoons Worcestershire sauce
  • 6 sprigs of thyme
  • 3 sprigs of rosemary
  • 6 garlic cloves
  • 1 yellow onion (cut into 1-inch wedges)
  • 1 lb. baby yellow potatoes (halved if large)
  • 3 large carrots (peeled and cut into 1-inch pieces)

Step 1: Prepare the Chuck Roast

  1. Sprinkle the chuck roast all over with 4 teaspoons of salt and 2 teaspoons of

Step 2: Sear the Roast

  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  2. Place the seasoned meat in the skillet and brown it on all sides, which should take
    about 12 to 16 minutes in total.
  3. Transfer the seared meat to a 6 1/2-quart slow cooker.

Step 3: Create a Flavorful Sauce


  1. Reduce the heat under the skillet to medium-low.
  2. Add the tomato paste and cook, stirring continuously, until it darkens slightly in
    color, for about 30 seconds to 1 minute.
  3. Add the beef broth and preserve, stir constantly to loosen any browned bits from
    the skillet and dissolve the tomato paste, which should take about 1 minute.
  4. Pour this beef broth mixture over the roast in the slow cooker.
  5. Add Worcestershire sauce, thyme sprigs, rosemary sprigs, and garlic cloves to the
    broth mixture.

Step 4: Prepare the Vegetables.

  1. In a large bowl, toss together the onion, potatoes, carrots, the remaining 2
    tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
  2. Place this onion and vegetable mixture on top of and around the roast in the slow

Step 5: Slow Cook.

  1. Cover the slow cooker and cook on high until the roast becomes fork-tender,
    which should take 6 to 8 hours (or on low for 8 to 10 hours).
  2. Serve the roast with the cooked vegetables and a drizzle of the sauce from the
    slow cooker.


Chef Charbel Aoun is a skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin,Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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