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.
Devilled pot roast
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PREP TIME
15 min
Makes
6 to 8 servings
* PLUS Cooking time: 240 minutes
Andreas Trauttmansdorff
Ingredients
- 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
Instructions
- 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.
FILED UNDER: Dinner roast slow cooker stovetop world cuisine
