Slow Cooker Jerk Beef Pot Roast with Braised Carrots, Rice & Peas and Wilted Greens - Canadian Beef

Ingredients

• 2 1/2 lb (1.3 kg) Beef Pot Roast (e.g. Cross Rib, Blade or Brisket)
• 2 tbsp jerk seasoning blend, divided
• 1 tbsp oil
• 1 cup no-salt added beef broth
• 2 onions, thinly sliced
• 3 sprigs thyme (or 1/2 tsp dried thyme leaves)
• 2 bay leaves
• 1 1/2 lb (750 g) carrots, scrubbed and cut on a bias into 1-inch chunks
• 2 tbsp all-purpose flour
• 1 can (14 oz/398 mL) lite coconut milk
• 1/2 tsp ground allspice
• 1/4 tsp each salt and pepper (approx.)
• 3 cloves garlic, crushed and divided
• 1 sprig thyme (or 1/4 tsp dried thyme leaves)
• 1 cinnamon stick
• 1 cup brown rice
• 1 can (19 oz/540 mL) no-salt added red kidney beans, drained and rinsed
• 10 cups coarsely chopped kale or collard greens, ribs removed
• Lemon