Pot Roast with Peppadew Peppers
Beef pot roast cooked low and slow with peppadew peppers is mouthwatering tender with a hit of spicy. This is one delicious roast your family will love.
Servings: 6
Ingredients
- 1 chuck roast - 3 to 4 pounds
- 2 tablespoon olive oil
- 1 medium onion - chopped
- 3 cloves garlic - minced
- 2 tablespoon tomato paste
- ½ teaspoon thyme
- 1 cup red wine
- 1 cup beef stock
- 1 jar peppadew peppers
- 1 tablespoon salt
- ½ teaspoon pepper
Instructions
- Heat oven to 325 degrees.
- In a large, oven proof pot, heat olive oil. Season roast with salt and pepper then sear until brown on each side. Remove beef from pot and set aside.
- Add onions to skillet and cook until slightly golden. Add garlic and tomato paste. Stir to incorporate, scraping browned bits from bottom of pot. Cook for 3 minutes.
- Add roast back to pot. Pour all contents of jar including pepper and juice over the roast. Cover and place in oven for 2 and ½ hours.
- Remove roast from oven. Let rest for 15 minutes then slice and serve with drippings.
Notes
Crock Pot Cooking Method -
- In a large skillet, heat olive oil. Season roast with salt and pepper then sear until brown on each side. Remove beef from pot and set aside.
- Add onions to skillet and cook until slightly golden. Add garlic and tomato paste. Stir to incorporate, scraping browned bits from bottom of pot. Cook for 3 minutes.
- Coat crock pot with nonstick cooking spray. Place roast into slow cooker and pour onion mixture over the meat. Pour wine, stock and peppers including juice around roast. Sprinkle over thyme.
- Cover and cook on low for 6 hours.