Granted, I probably could have come up with a better... more creative... less vision-o-breakfast conjuring name for the pot roast... but it is what it is.
This is the last of the Peach Butter Bingo recipes
you..you in the back... stop rolling your eyes....
This pot roast is deceptively simple, with a huge bang for your flavor buck. The thing is - pot roast is pot roast, and unless you do something exceptionally bizarre with your preparation, they pretty much all taste the same.... meat...potatoes...veg.
I had a little of the Peach Butter BBQ sauce left over in the fridge, and things being what they are, it wasn't going to hang around in there forever and wait for me to grill up something else. So I looked at the sauce... a 1/2 cup of peppers, garlic, sweet, tang, hot and wondered what it would be like to use it as the only seasoning in the pot roast.
This one is a winner.
The peach butter isn't overpowering, but adds just enough sweet balance to the veg and starch to round out the roast very nicely.
If you don't feel like making up the sauce from scratch, use this shortcut. 1 Cup of a good sweet / hot bottled BBQ sauce + 1 Peach - whirr them up in the food processor.
Let's talk a little about your pot roast meat.
As far as I'm concerned, CHUCK is the only cut suitable for pot roast.
Sirloin - has too long of a hard working muscle structure, and you've got that pesky gristle vein to contend with.
Top Round / Eye of Round / Anything "Round" - is just asking for trouble. There is no marbling, very little fat, and nothing but dense, dense, dense muscle. This is a recipe for a desert dry roast.
Rib Roast - too expensive a cut of beef to waste on slow cooking
Skirts / Flanks / Flat Irons - would work well for braises and stews where you could cut the meat up before its cooked, but just an unattractive cut to cook whole - they'll look like you cooked a shoe.
Chuck Roast - perfectly marbled, a good fat to beef ratio, and the muscle sections give you a variety of cooked beefy textures as the finished product.
Serves 4 to 6
1 - 2 1/2 Pound Chuck Roast
1/2 Cup Peach Butter BBQ Sauce
(get the recipe here)
1/2 Cup Diced Carrots (1 Large Carrot into 1/4" cubes)
1 Celery Stalk - Minced
1/2 Cup Minced Yellow or Red Pepper (you'll notice I never use green pepper if I can avoid it. It's a personal preference, I just don't like the taste of them)
1 Medium Onion - Finely Chopped
2 Cloves Garlic - Mashed
1/4 Cup Chopped Parsley
3 Medium Yukon Gold Potatoes - Diced into 1/4" cubes
1 14 Ounce Can Diced Tomatoes
Roasting Pan with Lid big enough to Fit your Roast
Medium Microwaveable Bowl
- Preheat the oven to 330
- Liberally salt both sides of the chuck roast
- Place the carrots, celery, onions, peppers, parsley in the bowl and micro on high for 3 minutes to sweat them down
- Place the potatoes and garlic in an even layer across the bottom of the pan
- Nestle the roast on top of the bed of spuds
- Top with the sweated vegetables
- Mix together the can of diced tomatoes (with juice) and the peach butter BBQ and pour over the top of the roast
- Cover and bake at 330 for 2.5 hours
- Remove the lid and bake for an additional 30 minutes
- When the roast is done, carefully remove the chuck roast and set aside on a platter
- Stir together the vegetables in the pot to blend together and serve around the roast