West african pot roast
8 Servings
Ingredients
| Quantity | 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 |
Directions
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@...>