West African Pot Roast
Yield
servingsPrep
15 minCook
3 hrsReady
3 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.6 | kg |
beef chuck roast
boneless |
|
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
onions
thinly sliced |
|
| 237 | ml |
water
mixed with 1/2 cup peanut butter |
|
| 59 | ml |
tomato paste
|
|
| 79 | ml |
lemon juice
|
|
| 2.5 | ml |
thyme
dried |
*
|
| 2.5 | ml |
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.
