Spicy Pot Roast

Name: Spicy Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chuck roast of beef; 2 tsp. ground hot pepper; 2 tsp. black pepper; 1/2 tsp. salt; 2 Tbsp. vegetable oil; 1 Tbsp. butter; 1 medium onion, chopped; 1 green pepper, chopped; 2 cloves garlic, chopped; 1 Tbsp. flour; 1 c. tomato sauce; 1 c. beef broth; 1/2 tsp. thyme; 1 bay leaf; 1 can whole tomatoes, undrained

Eats Now Editorial Team · 220 kcal · Meat & Poultry

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Spicy Pot Roast – a delicious recipe with chuck roast, ground hot pepper, black pepper, salt, vegetable oil, butter. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 chuck roast of beef
2 tsp. ground hot pepper
2 tsp. black pepper
1/2 tsp. salt
2 Tbsp. vegetable oil
1 Tbsp. butter
1 medium onion, chopped
1 green pepper, chopped
2 cloves garlic, chopped
1 Tbsp. flour
1 c. tomato sauce
1 c. beef broth
1/2 tsp. thyme
1 bay leaf
1 can whole tomatoes, undrained

1
Pat roast dry with paper towel.
2
Rub with peppers and salt. Heat oil in pot over moderate heat. Brown roast on all sides.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 chuck roast of beef, 2 tsp. ground hot pepper, 2 tsp. black pepper, 1/2 tsp. salt, and more.

Yes, Spicy Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
220 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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