Recipes and Cooking Jerk Roast with Rice Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 12, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Slow Cook Time: 8 hrs Total Time: 30 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 2 pound boneless beef chuck pot roast 1 16 ounce package frozen small whole onions ¼ teaspoon salt ¼ teaspoon ground black pepper 1 cup lower-sodium beef broth 3 tablespoon balsamic vinegar 2 tablespoon tomato paste 2 tablespoon quick-cooking tapioca 3 cloves garlic, minced 1 teaspoon dried Italian seasoning, crushed 1 recipe Soft Polenta Snipped fresh Italian (flat-leaf) parsley Shaved Parmesan cheese (optional) Soft Polenta 2 ¾ cup water 1 cup yellow cornmeal 1 cup cold water ½ teaspoon salt Directions Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. Place frozen onions in cooker. Place meat on top of onions. Sprinkle meat with salt and pepper. In a small bowl combine the broth, vinegar, tomato paste, tapioca, garlic, and Italian seasoning. Pour mixture over meat. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Transfer meat to a serving platter. Skim off fat from cooking liquid. Serve meat with Soft Polenta and cooking liquid. Sprinkle with parsley. If desired, garnish with cheese. Soft Polenta In a medium saucepan bring 2 3/4 cups water to boiling. Meanwhile, in a medium bowl stir together cornmeal, 1 cup cold water, and salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling; reduce heat to medium-low. Cook for 10 to 15 minutes or until mixture is very thick and tender, stirring frequently and adjusting heat as necessary to maintain a slow boil. Rate it Print Nutrition Facts (per serving) 399 Calories 18g Fat 31g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 399 % Daily Value * Total Fat 18g 23% Saturated Fat 7g 35% Cholesterol 75mg 25% Sodium 498mg 22% Total Carbohydrate 31g 11% Total Sugars 5g Protein 26g Vitamin C 9.4mg 47% Calcium 60.6mg 5% Iron 2.9mg 16% Potassium 569mg 12% Folate, total 32.3mcg Vitamin B-12 1.5mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.