Real Recipes From Real Home Cooks ®

autumn essentials: spicy roast beef

Recipe by
Andy Anderson !
Wichita, KS

As the weather finally begins to cool down from Summer, and Autumn begins assuming reign, my mind turns to hardier/spicier fair. Hardy, because as the weather begins to turn decidedly cooler, our bodies instinctively crave more substantial meals, and spicy, because it helps to keep us warm on those cold evenings, when Old Man Winter is knocking (beating) at your door. This recipe fits the bill and will keep you warm and satisfied on those long, cold Winter nights, or any night you choose. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 25 Min
cook time 5 Hr
method Bake

Ingredients For autumn essentials: spicy roast beef

  • 1 Tbsp
    sweet butter, unsalted
  • 1 Tbsp
    grapeseed oil, or other non-flavored variety
  • 2 - 3 lb
    bottom round roast, boneless
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • 3 Tbsp
    lime juice, freshly squeezed
  • 3 Tbsp
    apple cider vinegar
  • 14 oz
    chopped fire roasted tomatoes, 1 can with juice
  • 2
    chipotle peppers in adobo sauce, chopped, more on this later
  • 3 can
    garlic, minced
  • 1 Tbsp
    ground cumin (i love cumin)
  • 2 tsp
    dried oregano
  • 1 tsp
    dried basil
  • 1 tsp
    dried parsley
  • 1 tsp
    white pepper, freshly ground, or to taste
  • 1/2 tsp
    salt, kosher variety, or to taste
  • 2 c
    chicken stock, not broth

How To Make autumn essentials: spicy roast beef

  • 1
  • 2
    This is a versatile recipe… It can be served over rice, or with cooked potatoes and carrots. You can shred it, and use it in tacos, or a filling for a burrito. It is totally up to you.
  • 3
    The principal heat for this recipe comes from the chipotle peppers. I have recommended using 2 peppers with some of the sauce; however, I usually use 3. If you have ever worked with chipotle peppers, you will know how fast they can ramp up the heat level. My favorite brands are Hatch, and San Marcos. And, here is a little trick for you… you will be not using the whole can of peppers (not unless you want the top of your head to explode), so take the remaining chilies, puree them in a blender, and freeze them until needed. To tell the truth, these peppers are almost always mashed, finely chopped, or blended before use… so, just blend and freeze.
  • 4
    Gather your ingredients (mise en place).
  • 5
  • 6
    Place a rack in the lower position and preheat the oven to 230f (110c).
  • 7
    Pat the roast dry, using a paper towel, and then sprinkle with salt and pepper.
  • 8
    Place the pot over medium-high heat, then add the oil and butter.
  • 9
    When the foaming subsides, give the pot a swirl to mix the oil, and butter, and add the roast.
  • 10
    Sear on all sides, about 2 – 3 minutes per side.
  • 11
    Remove roast and reserve.
  • 12
    Add the remaining ingredients and bring up to the boil, then reduce to a simmer.
  • 13
    Chef’s Note: Use a wooden spoon to scrape up all the brown bits (fonds) that developed when you seared the roast.
  • 14
    Simmer and stir for about 5 minutes, then return the roast to the pan.
  • 15
    Tightly cover and place into the preheated oven, and cook until the beef is tender, about 5 hours.
  • 16
    Chef’s Tip: Check the roast about every hour, and if it is drying out, add a bit more chicken stock.
  • 17
    Remove from oven, and allow to rest for ten minutes before serving.
  • 18
  • So yummy
    Serve over rice, in a taco shell, as a stuffing for burritos… Have fun with it. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.

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