Saturday, 1 November 2014

Cowboy Pot Rost

This is a tasty dish and what makes it a little bit different from your average beef pot roast is the addition of a jalapeno ketchup. This pot roast is not spicy hot at all so do not be afraid of the peppers. There is sweet potatoes in this recipe but if you do not like them just add more potatoes. Serve with fresh biscuits.

Ingredients for Jalapeno Ketchup:

3 jalapeno peppers, stemmed, seeded and diced
¼ Cup minced onion
3 cloves garlic, minced
1 ½ Cups water
2 Tablespoons brown sugar
1 ½ teaspoon ground cumin
4 ½ oz or 156ml tomato paste
Kosher salt and freshly ground black pepper

Ingredients for Pot roast:

½ Cup flour
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4-6 pound or 2-3 kg chuck roast or blade roast
¼ cup vegetable oil
4 Carrots, cut into chunks
1 sweet potato, cut into two inch chunks
1 ½ pounds small baby potatoes or potatoes cut into 1-2 inch pieces
1 large onion cut into quarters
4 cloves garlic, minced
2 Cups beef broth

Jalapeno Ketchup:

Place peppers, onions, garlic, and water in a small saucepan. Bring to boil and then simmer for about 15 minutes until the peppers are soft. Remove peppers, onions and garlic with a slotted spoon and reserve the liquid.

In a food processor add pepper mixture, brown sugar, cumin, tomato paste, salt, pepper and ¼ cup reserved liquid. Puree, adding more liquid if necessary to reach desired thickness of a ketchup.

Pot Roast:

Heat oil in a large ovenproof pot.Dredge roast in flour and season with salt and pepper.  Sear roast on all sides until nicely browned.

Add jalapeno ketchup, carrots, potatoes, onions and garlic to the pot. Stir. Add Beef broth, stir.

Place pot in a 300 degree oven for about 3 hours or until beef is very tender.

Serve with homemade biscuits.
Print Recipe:Cowboy Stew
In a small saucepan add jalepenos, onion, garlic and water. 

Bring to a boil and then simmer for about 15 minutes.

Strain garlic, peppers and onion  from the liquid. Reserve liquid.

Add pepper mixture, sugar, cumin, salt and pepper, tomato paste and 1/4 cup reserved liquid. 

Puree. Adding more liquid if needed to bring mixture to the thickness of ketchup.

Dredge the roast in flour. Season meat with salt and pepper.

Heat oil in a large oven proof pot.

Sear roast on all sides, 3-4 minutes per side.

Add caption

Add vegetables to the pot.

Add ketchup, stir.

Add garlic and beef broth. Season with salt and pepper. Cover and cook in a 300 degree oven for about 3 hours until meat is tender.

Serve with biscuits.

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