Spiced Pot Roast

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Spiced Pot Roast

Local cook and recipe developer Shamar Brown took inspiration from her Nigerian heritage to craft this spicy and oh-so-delicious take on the classic pot roast. Be sure to pair it with Shamar's jollof rice, green bean recipe, and plantain recipe. 

Ingredients

  • 2–3 lbs. boneless beef chuck roast
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons smoked paprika
  • 1 Tablespoon curry powder
  • 1 Tablespoon dried rosemary
  • ¼ cup olive oil
  • 1 medium onion, diced
  • ½ habanero, minced and seeded
  • 2 bay leaves
  • 1 ½ cup beef stock, divided

For the pan sauce:

  • 3 Tablespoons unsalted butter
  • 3 Tablespoons all-purpose flour
  • 2 cups reserved braising liquid from pot roast (see below)
  • 2 teaspoons curry powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 2 teaspoons garlic powder
  • Salt and black pepper, to taste
  • 1 teaspoon balsamic vinegar
  • 1 Tablespoons cold unsalted butter, optional for finishing

Instructions

Preheat oven to 300°F.

Season beef with salt, pepper, paprika, curry powder, and rosemary. Rub with olive oil. In a Dutch oven or roasting pan, sear beef over medium-low or medium heat for 3 minutes per side with the lid on. Reduce heat slightly and allow the beef to braise in its own juices for 5 minutes. Add 1 cup of beef stock to the pan and simmer for 10 minutes.

Remove beef from the pan and layer half of the diced onion, the bay leaves, and the habanero on the bottom. Place beef on top and layer remaining onion, bay leaf, and habanero over it. Add remaining ½ cup of beef stock, cover tightly with foil or lid, and roast for 4 hours or until tender. Strain and reserve the braising liquid to use later in the rice.

For the pan sauce:

After roasting the beef, strain the pan drippings and refrigerate them until the fat rises and solidifies on top. Remove and discard the fat layer. Pour the remaining liquid into a measuring cup and top off with beef stock to make a total of 2 cups of liquid.

In a sauté pan over medium heat, melt 3 Tablespoons of butter. Add curry powder, paprika, garlic powder, and onion powder. Toast the spices for 1–2 minutes until aromatic. Whisk in the flour to form a roux. Cook the roux for 1–2 minutes, stirring continuously to eliminate the raw flour taste.

Slowly pour in the reserved pan liquid while whisking constantly to prevent lumps. Continue to whisk until the gravy thickens and can coat the back of a spoon. If you run out of braising liquid, use beef stock or water. Stir in the balsamic vinegar and season with salt to taste. For a velvety finish, remove the pan from heat and whisk in 1 tablespoon of cold butter.

Serve over pot roast.