Yield: 8 Servings
|3½ pounds||Boneless beef chuck roast|
|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@...>