Spicy pot roast

Recipe Image

Sue

Ingredients

  • 2 kg beef pot roast, blade cut
  • 2 tabs olive oil
  • 1 cup tomato puree
  • 1 cup dry red wine
  • 2 strips orange peel, pith removed
  • 1/4 tsp sugar
  • 5 cloves
  • 2 cinnamon sticks
  • 1 clove garlic, crushed
  • 12 small white onions, peeled

 

 

Method

Heat olive oil in large saucepan and add meat, brown on all sides. Add tomato puree and 1/2 cup wine, orange, cloves, cinnamon and garlic. Cover and bake for 3 hours at 150 C. Add onion and remaining wine, cover and cook for an extra hour or until meat is tender. Stand meat for 15 minutes before slicing.

DISCLAIMER:

The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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One thought on “Spicy pot roast

  1. I tried this recipe using a bolar roast and it turned out very tender – I couldn’t slice it when it was hot, it just fell apart. There was too much cinnamon for my taste and there didn’t seem to be enough liquid – what was left at the end of the cooking period had a very strong flavour.