In heavy skillet or dutch oven with oven proof handle and lid, add 1 to 2 tablespoons of olive oil. Heat oil, add new potatoes, whole or quartered carrots, thickly sliced or quartered onions and celery stalks. Quickly sear and remove from skillet.

Spread Suan’s® Scotch Bonnet Flavor Sauce over each side of roast for desired flavor and spice. Add roast to pan and sear quickly on each side. Add 2 to 3 cloves of crushed garlic to top of meat, and return vegetables to pan. Top with 2 to 3 tablespoons of Suan’s® Scotch Bonnet Sweet Tomato Jam. Cover lightly and roast at 250 degrees for 2 to 3 hours.

Tasteful tip: This makes such a rich sauce that I do not add any thickening to the drippings but serve au jou on the side. You can also use a less expensive cut of meat as the natural pectin in the peppers act as a tenderizer.