Red Pepper Pot Roast



crockpot,slow cooker

Cooking with a slow cooker (aka crockpot) represents the best of multitasking appliances, because no matter what you cook you can always be doing something else while it simmers.

Today, we’re going to show you how to make red pepper pot roast, and by “show” we mean there’s a video you can watch, too!

Normally, this recipe might be made with a round roast cut, but since we’re going to be cooking all day until it's fork tender we’re going to use beef chuck for more flavor (and so we can get some things done while it cooks). Let’s get started.

The Basic Tools

The Ingredients

4 lb. beef chuck roast
3 cups carrots, chopped (big chunks)
2 large sweet onions, chopped (big chunks)
2 red bell peppers, chopped (big chunks)
2 cups celery, chopped (big chunks)
4 cloves garlic, minced
4 tablespoons olive oil
1/4 cup all-purpose flour
3 tablespoons tomato paste
3 cups water
1 cup beef broth
1 can (14-oz) whole tomatoes in juice
2 teaspoons chili sauce
2 teaspoons sugar
2 teaspoons salt
1 teaspoon black pepper

The Method

This is the best part – because it’s so easy!

First, brown the meat in a large skillet with your olive oil. Transfer it (and the drippings) to your crockpot and add all ingredients except for the flour, onions, bell peppers, celery and carrots. Cover, set temperature to medium and plan for a cook time of 6-8 hours.

Feel free to check it every couple of hours as you wait for the meat to get tender. Add the veggies when you have about two hours of cook time left. Once the meat is fork tender and the veggies are cooked, remove them from the pot to a serving dish.

You will have plenty of juice left over, which you can then simmer in a pan with flour to make gravy: Ladle one cup of juice into a pan set at medium heat; stir in flour mixed with a little water a bit at a time until you reach your preferred thickness. Add salt and pepper to taste.

ATGStores.com hopes you enjoy this easy and delicious recipe!

This 3-chamber slow cooker from Slow Cooker Mate could be used to keep your veggies warm without getting soggy in this recipe. 

Those without a slow cooker can also try this recipe in a classic dutch oven like this one from TRAMONTINA, which is crafted of enameled cast iron.

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