Spicy Pot Roast Recipes

SPICED BEEF POT ROAST

Steps:

• Combine the salt, pepper, allspice and mace; rub over the roast. In a small bowl, combine the tomato juice, onion, 6 tablespoons oil, lemon juice and vinegar., Pour half of the marinade into a large resealable plastic bag; add roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from meat. In a Dutch oven, brown roast on both sides in remaining oil over medium-high heat; drain. Pour reserved marinade over roast; add bay leaves. Bring to a boil. Reduce heat; cover and simmer for 2-3/4 hours or until meat is tender., Remove roast and keep warm. Discard bay leaves. Skim fat from pan juices. In a small bowl, combine cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Strain; serve with meat.

SPICED POT ROAST

Steps:

• Combine flour, salt and pepper; rub over entire roast. In a Dutch oven, brown roast in oil on all sides. Combine remaining ingredients and pour over roast. , Cover and bake at 325° for 3 hours or until meat is tender. Thicken gravy if desired.

HOT 'N' SPICY POT ROAST

Steps:

• Trim fat from meat. If necessary, cut to fit into 3 1/2 - 4 quart slow cooker. If desired, in large skillet, brown meat on all sides in hot oil. Place meat in slow cooker.
• In small bowl, combine tomato juice, chipotle chile pepper, vinegar, garlic, and salt. Pour over meat.
• Cover and cook on low for 10-12 hours or on high for 5-6 hours. Transfer meat to serving platter, reserving juices. Cover meat and keep warm.
• For gravy: Strain juices into glass measuring cup. Skim off fat. Measure 1 1/2 cups juices, adding water if necessary. In small saucepan, combine the water and arrowroot; stir in juices. Cook and stir over medium heat until thickened (do not boil). Season to taste with additional sald and ground blad pepper. Slice meat. Serve gravy over meat.

SPICY POT ROAST

Steps:

• Preheat oven to 325 degrees F.
• Crumble mincemeat & put in saucepan.
• Add water & stir until mincemeat is moistened completely.
• Add brandy, salt, ginger & tapioca.
• Bring to boil, stirring constantly.
• Remove bone from meat.
• Tie string around boned roast to hold it together & to make carving easier.
• Put meat in pan with tight-fitting lid [or Dutch oven].
• Pour mincemeat mixture over chuck roast.
• Cover pan & bake 3 hours. Don't remove lid during cooking.

SPICE-BRAISED POT ROAST

Steps:

• Place roast in a 5-qt. slow cooker. Mix all remaining ingredients except noodles; pour over roast. Cook, covered, on low until meat is tender, 7-9 hours., Discard bay leaf. If desired, skim fat and thicken cooking juices. Serve pot roast with noodles and juices.

SPICY WINE POT ROAST

Steps:

• Sprinkle meat with salt and pepper; place in slow-cooking pot. Combine remaining ingredients; pour over meat. Cover and cook on low for 8-10 hours. Remove meat and slice. If desired, thicken sauce, with flour dissolved in a small amount of water, serve over meat.
• This is tasty served with mashed potatoes, and broccoli spears.