Jerk Pot Roast Sliders

GRRRRRREAT for game day!

Servings: 6
Prep Time: 4 1/2 hours
Cook Time: 2 1/2 - 3 hours

Ingredients
3 lb Pot Roast
8 oz bottle jerk marinade
1 tsp Black Pepper
1 tsp Garlic Powder
2 Tbsp oil
16 oz Beer
2 c Cooking Wine
1 Tbsp Thyme
1 tsp Smoked Paprika
1 Tbsp Minced Garlic
1 large Onion, halved
1 large Bell Pepper, halved with seeds removed
Aged Cheddar Cheese
Roasted Red Peppers
12 Mini buns or 6 regular buns

• Using a dish with sides high enough to cover roast, pour marinade into dish.
• Place roast into dish, flipping to cover all sides with marinade.
• Cover dish and refrigerate for 4 hours.
• Remove from fridge and bring roast to room temperature, about a half hour.
• Season with salt, pepper & garlic powder.
• Heat oil in a Dutch oven.
• Place roast in pan and brown on all sides.
• Transfer roast to a plate and set aside.
• Preheat oven to 250 degrees.
• Add beer, wine, thyme, paprika & minced garlic to dutch oven & bring to a boil
• With tongs, carefully place onion & bell pepper halves, cut side down, & not touching each other, in dutch oven forming a circle.
• Carefully balance roast on vegetables & cover dutch oven
• Place covered Dutch Oven in oven and cook for 2 1/2 to 3 hours
• Remove from oven, divide roast between buns, cover with cheese and roasted red peppers

ENJOY!