329 roasted pepper recipes

New England-style pot roast braised with whole cloves, cinnamon, and finished with cranberry sauce and vinegar. A sweet-tart twist on classic beef pot roast.

Pot and cot roast braises beef pot roast in apricot juice with marjoram, basil, and cream sherry, then reduces the liquid to a glossy fruit syrup. Sweet-savory fruited beef roast for company.

Crown roast of pork roasted low and slow, filled with stuffing midway through cooking. A show-stopping centerpiece for holiday dinners and special occasions.

Apricot pot roast: a slow-braised beef roast finished in a glossy glaze of apricot syrup and sherry, with tender herbs and whole apricots spooned around. A sweet-and-savory twist on Sunday pot roast.

Dutch oven pot roast braised with red wine, rosemary, thyme, sage, and bay leaves, with potatoes added in the last 30 minutes. A classic Sunday beef dinner with built-in gravy.

Puerto Rican-style larded pot roast studded with garlic-rubbed ham strips, browned and braised in tomato puree with onion and red pepper. Bold, old-school Latin comfort food.

Beef Arlesienne is a Provençal-style pot roast braised with fresh tomatoes, mushrooms, black olives, garlic, and basil. Low and slow simmering turns tough beef into fork-tender, Mediterranean comfort.

A bold, no-fuss roasting method where garlic-studded beef gets a high-heat sear, then rests in the closed oven for fork-tender results. Three simple ingredients, one show-stopping centerpiece roast.

For those of you who like your meat rare, this succulent roast is the perfect dinner for you!

Overnight-seasoned beef rib roast rubbed with fresh garlic, paprika, turmeric, and thyme, then seared at high heat and slow roasted to medium-rare.

Grilled pork loin on the bone, rubbed with fresh rosemary, cracked pepper, and salt, then slow-roasted over indirect coals until the crust crackles and the center stays juicy and pink.

Braised beef chuck pot roast in tomato juice and horseradish sauce with a splash of dry sherry. Slow-simmered until fork-tender with a tangy, savory gravy.

Daube glace: the classic New Orleans cold beef aspic from Louisiana Creole tradition. Shredded pot roast suspended in jellied savory consomme with celery, lemon, and Tabasco. A summer Creole appetizer.

Recipe found on a different site, gunna try it soon

Spit-roasted beef rib roast marinated in bourbon, dry mustard, and vinegar, then grilled over hot coals and basted with the heated marinade sauce.

Grilled pork burritos from a 48-hour marinated boneless rib roast rubbed with garlic, cumin, paprika, and oregano. Slice thin and pile into tortillas.