Devilled pot roast

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15 min


6 to 8 servings

* PLUS Cooking time: 240 minutes
Devilled pot roast

Andreas Trauttmansdorff


  • 1.5 kg blade or cross-rib pot roast
  • vegetable oil
  • 4 garlic cloves
  • 2 carrots
  • 1 onion
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup water
  • 796-mL can diced tomatoes
  • 2 tbsp red-wine vinegar
  • 2 tbsp Dijon mustard
  • 1 tbsp dried oregano leaves
  • 1 tbsp brown sugar
  • 2 tsp chili powder
  • 2 tsp chipotle or regular Tabasco sauce


  • To speed up cooking, slice roast in half. Lightly coat a large wide saucepan with oil and set over medium-high heat. Add meat. Turn occasionally to brown all sides, 6 to 8 minutes. If beef starts to burn, reduce heat to medium. Meanwhile, coarsely chop garlic. Thickly slice carrots. Thinly slice onion. Remove browned meat to a plate.
  • Reduce heat to medium. Add more oil, then garlic, carrots, onion, salt and pepper. Stir often until onion starts to soften, 2 to 3 minutes. Pour in water. Using a wooden spoon, scrape up and stir in any brown bits. Stir in remaining ingredients. Return meat and any juices to pan. Bring to a boil, then cover and reduce heat to medium-low. Simmer, covered, turning meat occasionally, until fork-tender, 2 to 2 1/2 hours.
  • Remove meat to a cutting board and slice. Excellent with mashed potatoes. Leftovers keep well refrigerated, up to 3 days or freeze up to 2 months.

Nutrition (per serving)

  • Calories
  • 241,
  • Protein
  • 22.6 g,
  • Carbohydrates
  • 10.6 g,
  • Fat
  • 12 g,
  • Fibre
  • 1.8 g,
  • Sodium
  • 336 mg.

Chili powder and hot sauce turn up the heat on this comforting pot roast. Don’t be scared off by the length of the ingredient list – most are pantry staples you probably have on hand.