Devilled pot roast

Prep 15 min
Plus Cooking time: 240 minutes
Makes 6 to 8 servings

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1.5 kg
blade or cross-rib pot roast
1/4 tsp
1/4 tsp
1/4 cup
796-mL can
diced tomatoes
2 tbsp
red-wine vinegar
2 tbsp
Dijon mustard
1 tbsp
1 tbsp
2 tsp
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.

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.


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