West African Pot Roast
Beef, thyme and bay leaves roasted in the oven and spiced with cayenne. Serve with sliced roast.
3 hr 20 min · Serves 8 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 180 min · 200 min total
- medium
- 1
Preheat oven to 325°F. Heat the oil over medium-high heat in a dutch oven or deep casserole that can be placed on the stove burner.
- 2
Salt and pepper the beef to your taste. Brown the beef with the onions until well browned on all sides. Remove the beef and onions and drain on paper towels. Drain the oil from the pan, then return the roast and onions.
- 3
In a small microwaveable bowl, mix together the peanut butter, tomato paste, and water. Microwave on HIGH for about 1-2 minutes, until barely hot. Stir to make a smooth sauce (don't worry if it isn't completely smooth).
- 4
Pour the peanut butter sauce over the roast in the casserole, then add the seasonings. Bake the roast in the oven for approximately 3--3 1/2 hours, or until tender.
- 5
If the sauce lookes oily, skim off the fat, then serve with the sliced roast.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
