Ingredients
6 green onions, thinly sliced1/2 cup lime juice1/2 cup soy sauce1/2 cup olive oil2 to 3 habanero peppers, seeded and finely chopped2 tablespoons minced fresh gingerroot or 1/2 teaspoon ground ginger2 tablespoons dark brown sugar1 tablespoon minced fresh thyme2 to 3 garlic cloves, minced2 teaspoons freshly ground pepper1 teaspoon ground allspice1 teaspoon ground cinnamon3/4 teaspoon ground nutmegROAST:1 boneless beef chuck roast (2-1/2 pounds) 4 garlic cloves, halved3 tablespoons olive oil, divided1 garlic clove, minced1/2 teaspoon seasoned salt1/2 teaspoon pepperLime wedges
Preparation
Preheat oven to 300°. For sauce, mix first 13 ingredients.
Cut 8 small slits in roast; fill with garlic halves. Mix 2 tablespoons oil, minced garlic, seasoned salt and pepper; rub onto roast.
In a Dutch oven, heat remaining oil over medium heat; brown roast on all sides. Spoon 3 tablespoons sauce over roast, spreading evenly. Add 1 cup sauce to pan. Bake, uncovered, 30 minutes.
Reduce oven setting to 250°. Top roast with an additional 3 tablespoons sauce. Cover pan; bake until beef is tender, 3 to 3-1/2 hours. Remove from oven; let stand 15 minutes.
If desired, remove garlic halves before slicing. Serve roast with remaining sauce and lime wedges.
