Pot roast is most of­ten paired with root veg­eta­bles but here it takes a chili twist, slowsim­mered in a beer, tomato and slightly pep­pery sauce, then fin­ished with bright and tasty sautéed corn and pep­pers. Serve with mashed pota­toes or brown rice or with corn­bread or crusty rolls to soak up the sauce.

3 lb (1.5 kg) bone­less beef blade or cross rib roast

Salt and freshly ground pep­per

¼ cup (60 mL) veg­etable oil, di­vided 1 large onion, chopped

2 cloves gar­lic, minced

1 tbsp (15 mL) chili pow­der ¾ cup (175 mL) dark or am­ber beer

2 cups (500 mL) canned diced to­ma­toes ¾ cup (175 mL) beef stock

1 can (127 mL) diced green chilies

2 tbsp (30 mL) tomato paste

2 cups (500 mL) frozen corn ker­nels, thawed and drained

2 sweet red pep­pers, chopped

1 large poblano pep­per, chopped

1 Pre­heat oven to 325°F (160°C).

2 Pat roast dry and sea­son with salt and pep­per. Heat 2 tbsp (30 mL) of the oil in a large skil­let over medium-high heat. Sear roast, turn­ing to brown all sides, for about 8 min­utes to­tal. Trans­fer to a large casse­role dish with a lid or a Dutch oven.

3 Re­duce heat to medium-low. Sauté onion in skil­let for about 3 min­utes or un­til soft­ened. Add gar­lic, chili pow­der, 1 tsp (5 mL) salt, and pep­per to taste; sauté for 1 minute, un­til fra­grant. Pour in beer and bring to a boil, scrap­ing up brown bits stuck to pan. Add to­ma­toes, beef stock, green chilies and tomato paste; re­turn to a boil, stir­ring of­ten.

4 Pour tomato sauce over beef. Cover and braise roast in oven for 2½ hours.

5 After about 2¼ hours, re­turn skil­let to high heat. Add 1 tbsp (15 mL) of the re­main­ing oil and heat un­til shim­mer­ing. Spread corn in skil­let and cook, stir­ring once, for about 5 min­utes or un­til slightly charred; trans­fer to a bowl. Add re­main­ing 1 tbsp (15 mL) oil, then add red pep­pers and poblano pep­per. Cook, stir­ring once, for about 5 min­utes or un­til slightly charred. Sea­son veg­eta­bles to taste with salt and pep­per.

6 Add veg­eta­bles to pot roast, un­cover and bake about 20 min­utes longer or un­til beef is fork-ten­der and pep­pers are ten­der.

7 Trans­fer roast to a cut­ting board, tent with foil and let rest for 10 min­utes. Sea­son sauce to taste with salt and pep­per. Slice roast across the grain and serve with sauce and veg­eta­bles. Serves 6


Wells IPA LCBO 439828, 500 mL, $2.30 Waupoos Pre­mium Cider LCBO 612804, 4 pk, $13.55

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