Spicy Pot Roast

Melanie B


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.


★★★★☆ 3 votes

15 Min
3 Hr
Stove Top


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

How to Make Spicy Pot Roast


  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.

Printable Recipe Card

About Spicy Pot Roast

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

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