Zutaten für Amazing Pot Roast
- 1/4 cup all-purpose flour + 1 tablespoon all-purpose flour (optional, for slurry)
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 3-4 lb boneless beef chuck pot roast
- 6 slices bacon
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1 (12-ounce) bottle dark beer
- 2 tablespoons McCormick Cocoa Chili Blend
- 1 tablespoon chili powder (as part of McCormick Cocoa Chili Blend substitute)
- 1/2 cup raisins
- 2 tablespoons peanut butter
- Dried Parsley
- 1 teaspoon ground cumin
- 2 tablespoons chopped fresh parsley + fresh parsley (for garnish)
- 2 tablespoons cocoa powder (as part of McCormick Cocoa Chili Blend substitute)
- 1 teaspoon chipotle chili powder (as part of McCormick Cocoa Chili Blend substitute)
- 1 teaspoon paprika (as part of McCormick Cocoa Chili Blend substitute)
- 1 teaspoon brown sugar (as part of McCormick Cocoa Chili Blend substitute)
- Water (enough to come about halfway up the roast)
- 2 tablespoons cold water (optional, for slurry)
- Cornstarch (optional, for thickening)
- 1/4 cup broken tortillas (optional, for thickening)
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Zubereitung von Amazing Pot Roast
- Preheat oven to 325°F (160°C).
- In a bowl, mix together 1/4 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Generously season the 3-4 lb pot roast with the flour mixture.
- In a heavy cast iron pot or Dutch oven, cook 6 slices bacon over medium heat until crisp. Remove bacon and set aside, reserving 2 tablespoons of bacon fat.
- Wipe out most of the remaining bacon fat from the pot, leaving about 2 tablespoons.
- Sear the pot roast over high heat for 4 minutes per side, until well-browned.
- Add 1 large chopped onion and 4 cloves minced garlic to the pot. Cook for 2-3 minutes until softened.
- Crumble the reserved bacon and add it to the pot along with the following: 2 tablespoons McCormick Cocoa Chili Blend (or substitute: 2 tbsp cocoa powder, 1 tbsp chili powder, 1 tsp chipotle chili powder, 1 tsp paprika, 1 tsp brown sugar), 1/2 cup raisins, 2 tablespoons peanut butter, 2 tablespoons chopped fresh parsley, 1 teaspoon ground cumin.
- Pour in 1 (12-ounce) bottle of dark beer and add enough water to come about halfway up the roast.
- Bring to a simmer. For stovetop cooking, cover tightly and simmer gently over low heat for approximately 45 minutes per pound, or until the beef is fork-tender. For oven cooking, cover tightly and braise in the preheated oven for approximately 45 minutes per pound, or until fork-tender. For slow cooker, place browned roast and remaining ingredients in your slow cooker on low for 6-8 hours.
- If desired, thicken the cooking liquid with 1/4 cup broken tortillas, a slurry of 1 tablespoon flour and 2 tablespoons cold water, or cornstarch mixed with cold water to desired consistency. Reduce for a richer gravy or sauce.
- Garnish with fresh parsley before serving.
- Serve over your favorite noodles, mashed potatoes, or sliced for an open-faced sandwich.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
7g
Fat
26g
Carbs
2g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Beef American Southwestern United States Oven Roast Fall Crock Pot Slow Cooker Seasonal Comfort Food Oamc Freezer Make Ahead Meat Roast Beef Taste Mood Equipment Presentation Served Hot 4 Hours Or Less From Scratch
