Pot Roast

 

I was at Aldi’s looking for something to experiment with. They had a beef roast that comes with onion, carrots, celery, and red potatoes (I didn’t even know Tyson’s made these), so I decided to make a pot roast out of it (with my own twist, of course). I threw out the celery (because I hate celery, raw or cooked).

This was VERY improvised!

1. Cut onion and each potato into eight pieces.
2. Sprinkle salt and black pepper on the beef on both sides and pat it dry.
3. Soak four chipotle peppers in hot water to soften. Cut into small pieces.
4. In a large pot, sear beef on both sides in vegetable oil over high heat and remove.
5. Sautéed the onion in the same oil for a few minutes.
6. Return the beef to the pot.
7. Add enough water to cover.
8. Add the included seasoning, a pack of beef seasoning (I used one from ramen noodles), a beef bouillon, several hot jelly beans, a generous sprinkle of paprika, a generous dash of liquid smoke, a generous sprinkle of black pepper, and the vegetables.
9. Simmer covered for one hour.
10. Remove the vegetables and set aside.
11. Simmer the beef uncovered for another hour.
12. Remove the beef and cut into small pieces.
13. Turn the heat up and reduce the liquid by half.
14. Thicken the liquid with a cornstarch slurry.
15. Return the beef and vegetables to the gravy and stir to coat.
16. Serve over rice.