Spicy Pot Roast Recipes

Steps:

• Sprinkle meat with salt and pepper; place in slow-cooking pot. Combine remaining ingredients; pour over meat. Cover and cook on low for 8-10 hours. Remove meat and slice. If desired, thicken sauce, with flour dissolved in a small amount of water, serve over meat.
• This is tasty served with mashed potatoes, and broccoli spears.

Steps:

• Combine flour, salt and pepper; rub over entire roast. In a Dutch oven, brown roast in oil on all sides. Combine remaining ingredients and pour over roast. , Cover and bake at 325° for 3 hours or until meat is tender. Thicken gravy if desired.

Steps:

• Preheat oven to 325 degrees F.
• Crumble mincemeat & put in saucepan.
• Add water & stir until mincemeat is moistened completely.
• Add brandy, salt, ginger & tapioca.
• Bring to boil, stirring constantly.
• Remove bone from meat.
• Tie string around boned roast to hold it together & to make carving easier.
• Put meat in pan with tight-fitting lid [or Dutch oven].
• Pour mincemeat mixture over chuck roast.
• Cover pan & bake 3 hours. Don't remove lid during cooking.

Steps:

• Cut roast into large chunks and place in crock pot.
• Mix soups and Rotel together and pour over roast.
• Cook on Low approximately 8 hours or on High for 5 hours, depending on your crock pot. I use an older pot that has settings from 1 to 6 -- and I set mine on 4.

Steps:

• Place beef roast in a 5-quart crock pot.
• Add in diced tomatoes with juice, spicy salsa (or chipotle sauce if using) jalapeno chilies, onion, garlic, chili powder, honey, salt and cumin.
• Pour in the beef broth; mix with a wooden spoon to combine and season with black pepper.
• Cover and cook on LOW until beef is tender when pierced with a fork (about 8-10 hours, cooking time will vary slightly depending on the size of your roast).
• If desired remove the lid and turn to HIGH for the last 30 minutes to allow the sauce to reduce and thicken.
• Season sauce with more salt if desired.
• Transfer the roast to a cutting board or large platter.
• Shred the meat using two heavy forks.
• Return the shredded meat to the slow cooker; cover and allow to warm.
• Serve in crusty buns.

Steps:

• In a large Dutch oven brown the roast on all sides in oil.
• Remove roast and drain off excess oil.
• In a bowl combine the garlic, V-8, water, horseradish and the worcestershire sauce.
• Replace the roast in the Dutch oven and pour the combined ingredients over the roast.
• Bake, covered 325' for 2-2 1/2 hours or until very tender.
• Transfer the roast to a warm platter, cover with foil to retain heat.
• For the gravy measure cooking juices; skim away the fat. If necessary add enough water to measure 1-1/2c. Return juices to Dutch oven, combine the remaining 2 tablespoons water and the cornstarch, stir into the juices.
• Cook and stir over medium heat until bubbly. Cook stirring constantly for 1 minute.
• Serve gravy with the roast.

Steps:

• Heat oven to 325°F.
• Cook and stir bacon in ovenproof Dutch oven on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Reserve for later use. Discard all but 1 Tbsp. drippings from pan.
• Add roast to reserved drippings in pan; cook on medium-high heat 5 min. on each side or until evenly browned. Pour tomato sauce over roast. Add onions and garlic; cover.
• Bake 1-1/2 hours. Add yucca and carrots; sprinkle with pepper. Bake, covered, 45 min. to 1 hour or until roast is tender.
• Transfer roast and vegetables to platter, reserving drippings in pan. Cut roast across the grain into thin slices. Spoon pan drippings over roast and vegetables; sprinkle with cilantro and reserved bacon.