spicy pot roast
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.
prep time
15 Min
cook time
3 Hr
method
Stove Top
yield
8 serving(s)
Ingredients
- 3-4 pounds rolled rump roast (we've used other roasts as well)
- 2 tablespoons cooking oil
- 1/4 cup flour
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon beef boullion (or 1 cube smashed)
- 1 teaspoon celery seed
- 1 tablespoon cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 ounces tomato paste
- 1/2 cup water
- - for the gravy:
- 1/4 cup flour
- 1/2 cup cold water
- - hot cooked rice
How To Make spicy pot roast
-
Step 1Coat roast on all sides with 1/4 c flour. Brown all sides in a Dutch oven or heavy pan in hot oil. -
Step 2Add onions, garlic, beef bullion granules, celery seed, cumin, salt, pepper, tomato sauce and 1/2 c water.
-
Step 3Cover with a tight-fitting lid. Cook over low heat until tender 3 to 3 1/2 hours. Remove meat; keep warm.
-
Step 4Measure pan juices; add water if necessary, to make 2 1/2 cups (we just eyeball this part. Those juices are HOT.)
-
Step 5Blend 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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