Chili Pepper Beef Pot Roast Recipe

From Dorothy McNett's Recipe Book.

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Chili Pepper Beef Pot Roast

From Dorothy McNett's recipes at A great pot roast flavored with some chilie peppers, as desired. It is good for an open platter presentation, torn into finger food sized pieces and arranged on a nice platter with lettuce leaves, apples slices, chips and more for a buffet or appetizer as well as a main dish! Be creative!!

2-3 tablespoons grapeseed or olive oil
2 1/2 - 3 1/2 pound beef chuck roast
2-3 ancho chilies & 1 pasilla chile, OR 2-3 tablespoons Chili Powder Blend
1/2 teaspoon or so of dried epazote, optional
1/2 teaspoon cumin
1/2 - 1 teaspoon fine sea salt
freshly ground peppercorns
1 onion, sliced
1/4 cup water or red wine

If using fresh chilies, heat them over a flame to roast. Place in a bowl, cover, and allow to stand about 30 minutes. Peel and cut into pieces. Or simply use the powdered chili or other dried chili peppers. Each flavor will vary, that is the fun of using different chili peppers or mixtures. Heat saute pan or Dutch oven with oil. Add meat and brown on both sides about 5 minutes each side. Add remaining ingredients, cover, and turn heat to low. Simmer 2-3 hours, adding more liquid if necessary. Meat should fall apart easily. Tear or dice into serving pieces. A great maindish! And also a wonderful sandwich filling or salad topping or an addition to any ready made soup!

Recipe created 2003-01-27.

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