Spicy Pot Roast

Melanie B

By
@MelBelle

The Encyclopedia of Creative Cooking

This is soooo good. It is one of our family favorites. We love to serve it with rice (as suggested in the cookbook) and a vegetable.


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Comments:

Serves:

8

Prep:

15 Min

Cook:

3 Hr

Method:

Stove Top

Ingredients

3-4 lb
rolled rump roast (we've used other roasts as well)
2 Tbsp
cooking oil
1/4 c
flour
1 c
onion, chopped
2 clove
garlic, minced
1 tsp
beef boullion (or 1 cube smashed)
1 tsp
celery seed
1 Tbsp
cumin
1 tsp
salt
1/2 tsp
pepper
8 oz
tomato paste
1/2 c
water
for the gravy:
1/4 c
flour
1/2 c
cold water
hot cooked rice

Directions Step-By-Step

1
Coat roast on all sides with 1/4 c flour. Brown all sides in a Dutch oven or heavy pan in hot oil.
2
Add onions, garlic, beef bullion granules, celery seed, cumin, salt, pepper, tomato sauce and 1/2 c water.
3
Cove with a tight-fitting lid. Cook over low heat until tender 3 to 3 1/2 hours. Remove meat; keep warm.
4
Measure pan juices; add water if necessary, to make 2 1/2 cups (we just eyeball this part. Those juices re HOT.)
5
Blend 1/4 c flour and 1/2 c cold water; stir into pan juices. Cook and stir until bubbly and smooth. Spoon over sliced meat and rice.

About this Recipe

Course/Dish: Beef, Roasts
Main Ingredient: Beef
Regional Style: American
Hashtags: #spicy, #potroast