How can I make my Pot roast Spicy?!
How can I make my Pot roast Spicy?
I been missing my mothers pot roast & cant cook it at home because my husband doesn't like any kind soups..But he loves spicy food & i was thinking maybe I can get him to try it if its spicy..So how can I make it REAL spicy without it tasting weird? heres some of what my family puts in our pot roasts...
tomatoe sauce w/ real tomatoes
corn
onions
the beef
potatoes
What else can i use? Thanx..
Answers:
horseradish. not "prepared horseradish" (cream stlye), but straight horseradish, in the smaller jars.
Horseradish Beef Pot Roast
2 - cloves garlic, crushed
1/2 - teaspoons pepper
1/2 - teaspoon salt
1/2 - teaspoon horseradish
1 - teaspoon dried basil
3 to 3-1/2 - pounds boneless beef chuck roast
1 - tablespoon olive oil
2 - cups water
Vegetables:
2 - cups baby carrots, peeled
12 - small red potatoes, cut in half
1 - medium onion, cut into 6 wedges
In a small bowl, you want to combine garlic, salt, pepper, horseradish, and basil.
Next, evenly press garlic mixture into surface of beef.
In Dutch oven, heat over medium-high heat until hot and add the oil. You want to evenly brown the beef roast.
Next step is to add the water. Bring to a boil and reduce the heat to low.
You want to cover roast tightly and simmer 2 hours.
Add the vegetables and cover. You need to continue cooking 40 to 45 minutes or until vegetables are tender.
Remove beef and vegetables from Dutch oven and serve.
add some tobasco or other type of chili sauce. I prefer Habernero but that is much to spicy for almost everyone
Taco seasoning.
Cayenne pepper.
Horse meat.
a dab of crush red pepper...
for yr husband u say......
let me see.....loads of hot chilli's with pepper and curry ....
dont let the sight of his face going bright red put u off he loves it.......
I have recently used smoked chipotle powder. It's wonderful and has a real nice kick to it. You can find it in the spice isle at the grocery store.
I'm half Mexican and here's how my family eats their pot roast.. with tortillas and hot chili peppers on the side, those jarred yellow chili's. OUCH! Those suckers are HOT but tasty!
I would add a jalapeno to the mix and a slight dab of tabasco sauce.
Just throw in a whole chillie or two (depending on heat required) then pick them out when it has finished cooking. this will add heat without messing with the flavor.
i cook my roast in a bag hardy any water and any kind of spice you like are the best have you been to the
http://www.tvfoodnetwork.com
type in spicy pot roast
you didnt name any spices all you added here was fillers
salt pepper garlic most of the time i just buy a bag of roasting spice at the store with a bag it also works in the pot too
I always use one of Emeril's recipes. You use a dry rub of seasonings, sear the roast on the stove top, and then roast it. The recipe calls for roasting it with 3 cups of beef stock, but I like to substitute 1 cup of wine for one of the cups of stock. I like to use apple wine and throw a little sage in. The gravy is incredible.
http://www.foodnetwork.com/food/recipes/...
Cajun seasoning, or Laury's seasoned salt. I always did that for my step dad when my food wasn't "hot enough" Jamaican Hell fire sauce works too.
Sprinkle some Cayenne pepper on it.Or use roi-tel tomatoes in a can.Hope this helps....
Rub the roast down with fresh garlic the night before you cook it. Then sprinkle it with fresh cracked pepper and kosher salt. Put it in a roasting pan (it's not soup if you make it in a roasting pan), surround it with several sliced onions, carrots and whole small potatoes. Pour over the vegetables (not the beef) a mixture of beef broth, more garlic, salt, pepper and herbes de provence. Bake the whole thing, covered in the oven at 300 until the roast is tender, low and slow. Remove the roast let it rest and slice it onto a platter, serve with the vegetables. Make a gravy out of the pan juices. He cannot possibly consider this a soup of any kind.
A can of chiles in adobo. You can just dump the can in or you can chop the chiles. It's kind of messy to chop them since the adobo is such a strong, smoky red color but I do it.