Cowboy Pot Roast

This is a very tasty dish and what makes it a little bit different from your average beef pot roast is the addition of a jalapeno ketchup. The jalapeno ketchup is a combination of jalapeno peppers, onion, garlic, brown sugar, tomato paste and cumin.  This pot roast is not spicy hot at all so do not be afraid of the peppers. It adds such a great and unique flavour to the roast. Sweet potatoes, carrots and chunks of onions are add during the last 30 minutes of cooking. The meat and vegetables are removed and a gravy is made from the reserved liquid. I like to serve sauteed mushrooms on the serving platter as well. The meat is so tender and juicy, it just falls apart. This pot roast is absolutely delicious. My family loves it.  Serve with mashed potatoes and 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  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
1 1/2 Cups onion, chopped
4 stalks of celery, chopped
4 cloves garlic, minced
900 mls  beef broth

5 Carrots, cut into chunks

3-4 small sweet potatoes, cut into two inch chunks (or 1 large one)
1 large onion cut into quarters
Sauteed mushrooms (optional)
2-3 Tablespoons flour and 1 Cup water to make the gravy.



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 or roaster.  Dredge roast in flour and season with salt and pepper.  Sear roast on all sides until nicely browned. Remove to a plate.
Add a little vegetable oil to the pan and saute the chopped onions and chopped celery. Saute until soft. Add garlic. cook for one more minute.
Add jalapeno ketchup, stir.
Add Beef broth, stir.
Return the roast to the roaster.
Place roaster in a 300 degree oven for about 3-4  hours or until beef is very tender.
Remove the roaster from the oven and add chopped carrots, onions and sweet potatoes to the roaster.
cook for about another 30 minutes, until vegetables are tender. Be careful not to cook too long or the sweet potatoes will turn mushy and will be hard to remove from the roaster.
Once the vegetables are cooked. Remove the vegetables with a slotted spoon onto a large platter. Remove the roast and place on the platter. Cover with tin foil.
Pour the juices from the pan through a strainer to remove all the celery and onions.
Return the strained liquid to the roaster to make the gravy.
Heat over medium heat.
Combine 2-3 tablespoons of flour to 1 cup of water in a container with a lid. Shake well to combine.
Add the flour/water slurry to the pan gradually.  Stirring constantly until the liquid has thickened.
Very important to taste the gravy. I usually always add more salt to the gravy to balance out the flavour. Pour the gravy into a serving bowl.
Break the meat up using a fork. It should just come apart in long shreds. Removing fatty parts and connective tissues.
Saute the mushrooms in butter. Add to the platter.
Serve with the gravy.

Saute mushrooms to add to the platter.
Serve with mashed potatoes
Serve with homemade biscuits.

Print Recipe:Cowboy Pot Roast

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.

In a food processor 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.

In a large ovenproof roaster add some oil and brown the roast on all sides. Season with salt and pepper.

Remove the roast to a plate.

Add a little more oil to the pan. Heat on medium.

Saute the chopped onions and chopped celery until soft. Add garlic and cook for another minute.

Add the beef broth.

Add the jalapeno ketchup.

Return the roast to the roaster.

Cover with a lid. cook in a 300 degree oven for 3-4 hours, depending on the size of your roast. 

When the meat is very tender. Add the sweet potatoes, onion chunks and carrots to the roaster. Cover and continue cooking until the vegetables are tender, about  30 minutes. 

This roast was fall apart tender. It actually fell into two pieces. The vegetables are tender and ready to remove to a large platter.

Remove vegetables with a slotted spoon. Remove the roast.

Strain the liquid remaining in the roaster. 

Pour the strained liquid back into the roaster to make the gravy. Heat over medium heat.

Combine the flour and the water in a container. Shake to mix thoroughly.
Add slowly to the roaster liquid.  Stirring constantly until desired thickness. 

Taste the gravy and add salt and pepper. I usually always add more salt at this point to balance out the flavour. 

Add some nice freshly ground pepper. Taste again. 

Once it tastes perfect. Pour into a serving container.

Here is the large platter ready for the table. 

Mash potatoes.

Your family will be running to the table after smelling this roast cook all day!

Is this not a perfect picture?