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spicy pot roast

(3 ratings)
MelBelle avatar
Recipe by
Melanie B
@MelBelle
Kennesaw, GA

The Encyclopedia of Creative Cooking This is soooo good. It is one of our family favorites. We love to serve it with rice (as suggested in the cookbook) and a vegetable.

(3 ratings)
yield 8 serving(s)
prep time 15 Min
cook time 3 Hr
method Stove Top

Ingredients For spicy pot roast

  • 3-4 lb
    rolled rump roast (we've used other roasts as well)
  • 2 Tbsp
    cooking oil
  • 1/4 c
    flour
  • 1 c
    onion, chopped
  • 2 clove
    garlic, minced
  • 1 tsp
    beef boullion (or 1 cube smashed)
  • 1 tsp
    celery seed
  • 1 Tbsp
    cumin
  • 1 tsp
    salt
  • 1/2 tsp
    pepper
  • 8 oz
    tomato paste
  • 1/2 c
    water
  • for the gravy:
  • 1/4 c
    flour
  • 1/2 c
    cold water
  • hot cooked rice

How To Make spicy pot roast

  • 1
    Coat roast on all sides with 1/4 c flour. Brown all sides in a Dutch oven or heavy pan in hot oil.
  • 2
    Add onions, garlic, beef bullion granules, celery seed, cumin, salt, pepper, tomato sauce and 1/2 c water.
  • 3
    Cover with a tight-fitting lid. Cook over low heat until tender 3 to 3 1/2 hours. Remove meat; keep warm.
  • 4
    Measure pan juices; add water if necessary, to make 2 1/2 cups (we just eyeball this part. Those juices are HOT.)
  • 5
    Blend 1/4 c flour and 1/2 c cold water; stir into pan juices. Cook and stir until bubbly and smooth. Spoon over sliced meat and rice.
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