West African Pot Roast
83
83
Ingredients
| 3 ½ | pounds |
beef chuck roast
boneless |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | cup |
onions
thinly sliced |
|
| 1 | cup |
water
mixed with 1/2 cup peanut butter |
|
| ¼ | cup |
tomato paste
|
|
| ⅓ | cup |
lemon juice
|
|
| ½ | teaspoon |
thyme
dried |
* |
| ½ | teaspoon |
red pepper flakes
ground |
* |
Directions
Heat 2 tablespoons oil in a 4 to 5 quart ovenproof pot over medium heat.
Pat meat dry with paper towels.
Add to hot oil along with onion.
Brown meat on all sides.
Stir onion occasionally.
Add water mixed with ½ cup peanut butter, tomato paste and seasonings.
Cover tightly and bake for 2½ to 3 hours in a preheated 325℉ (160℃) oven, until meat is fork tender.
Lift meat to a cutting board.
Cover loosely with foil and let stand 10 to 15 minutes.
Skim fat from sauce.
If you like, thicken the sauce by stirring in 3 tablespoons flour mixed with ¼ cup water.
Slice meat across the grain and serve with the sauce.
Nutrition Facts
Serving Size 529g (18.7 oz)Amount per Serving
Calories 128658% of calories from fat
% Daily Value *
Total Fat 83g
128%
Saturated Fat 31g
156%
Trans Fat
0g
Cholesterol 314mg
105%
Sodium 218mg
9%
Total Carbohydrate
3g
3%
Dietary Fiber 1g
5%
Sugars g
Protein
242g
Vitamin A 6%
•
Vitamin C 25%
Calcium 8%
•
Iron 59%
* based on a 2,000 calorie diet
How is this calculated?
