Spicy Pot Roast Recipe
This is a Spanish inspired recipe for pot roast. Great if you’re looking to try something different.
Ingredients:
1 Green Pepper
1 small Onion
1 Garlic Clove, crushed
1 Bay Leaf, crumbled
1/4 tsp. dried Leaf Marjoram
1/2 tsp. Salt
2 Tbsp. Olive Oil
4 lbs. Chuck Roast
2 Tbsp. Olive Oil
1 (19 oz.) can Tomatoes
1/4 tsp. Cinnamon
1/8 tsp. Cloves
2 tsp. Salt
1/4 tsp. Pepper
2 cups Dry Red Wine
1 Tbsp. Cornstarch
1/4 cup Water, cold
Directions:
Cut green pepper into strips, discarding stem, seeds and membrane. Peel and quarter onion. Chop pepper and onion fine in food processor or food chopper; be careful not to puree.
Add garlic, bay leaf, marjoram, 1/2 tsp. salt and 2 Tbsp. olive oil, blending well. Rub this mixture into both sides of the roast. Let stand 1 hour.
Scrape any of the green pepper mixture that is loose off the roast and save. Heat 2 Tbsp. olive oil in large heavy sauce pan or Dutch oven and brown the meat well on all sides.
Add tomatoes, green pepper mixture, cinnamon, cloves, 2 tsp. salt, pepper, and wine. Bring to a boil, turn down heat, cover and simmer 3 to 4 hours or until meat is very tender, turning the roast occasionally.
Take meat out, and add cornstarch to cold water and stir until smooth and blended. Bring liquid in pan to a boil and stir in cornstarch mixture gradually. Cook until boiling and slightly thickened. Taste and add salt and pepper if necessary. Serve as gravy with sliced meat.
And Enjoy!
Yield: 6 to 8 servings
