West african pot roast

Yield: 8 Servings

Measure Ingredient
3½ pounds Boneless beef chuck roast
2 tablespoons Oil
1 cup Onion; thinly sliced
1 cup Water mixed with 1/2 cup peanut butter
¼ cup Tomato paste
⅓ cup Lemon juice
½ teaspoon Dried thyme leaves
½ teaspoon Ground red pepper

Heat 2 tablespoons oil in a 4 to 5 qt. 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 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.

Posted to EAT-L Digest 01 Sep 96 Date: Mon, 2 Sep 1996 12:54:44 -0400 From: Laura Hunter <LHunter722@...>

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