Devilled pot roast
0
- Prep Time15 mins
- Total Time15 mins
- Makes6 to 8 servings
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 22.6g, Carbohydrates 10.6g, Fat 12g, Fibre 1.8g, Sodium 336mg.
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.