When the winds are howling, the seas roaring and it is raining like a banshee, there's nothing better than a sweet smelling pot roast in the oven.
Another of JBug's favorites, this one includes sweet bell peppers (assorted mini sweet peppers in my case), onions and lots of garlic in a beefy red wine and tomato sauce. Flavored with red pepper flakes, dried thyme and bay leaves, the pot roast hit the oven covered and braised for a full 1-1/2 hours before I removed the lid.
A half hour later the sauce was the perfect consistency and the meat nicely tender - perfect with a knob of chunky red potato mash, or as Big Guy prefers, on a bed of buttery flakey biscuits (or both). Put this one on your list of must haves because I'm pretty sure you won't be disappointed.
Bell Pepper Pot Roast (Recipe adapted from Nick Stellino’s Mediterranean Flavors)
3 lb. chuck roast, well tied
3/4 tsp. salt
1/2 tsp. fresh ground black pepper
3 Tablespoons flour
4 Tablespoons olive oil
5 garlic cloves, roughly chopped
12 to 15 assorted mini sweet bell peppers, tops removed
1 large onion, cut into 1-1/2” pieces
1/4 teaspoon red pepper flakes
2 teaspoons dried thyme
2 bay leaves
1 cup dry red wine (I used Merlot)
3 cups good quality beef stock
1 cup tomato sauce
2 tablespoons tomato paste
2 tablespoons chopped fresh Italian parsley
Heat large Dutch oven until hot over medium heat. Add 2 Tablespoons olive oil. Season roast with salt & pepper. Coat with flour on all sides. Sear in hot oil until well browned on all sides. Remove from pan & set aside.
Heat remaining 2 Tablespoons olive oil. Add peppers, onion, garlic and sauté for 5 minutes. Add red pepper flakes, dried thyme, and bay leaves. Stir in dry red wine and cook until wine is reduced by half. Add roast back to pan along with beef stock, tomato saucce and paste. Bring pot to a boil.
Place pot in 325 Oven for 1-1/2 hours. Remove lid and cook additional 30 minutes or until roast is done and liquid has thickened. Stir in parsley & serve.
Two years ago - Creamy Turkey Noodle Soup With Cranberry Sour Cream Biscuits
Three years ago - Really Good Stew