Hot N Spicy Pot Roast Recipes

SPICED POT ROAST

Steps:

• Combine flour, salt and pepper; rub over entire roast. In a Dutch oven, brown roast in oil on all sides. Combine remaining ingredients and pour over roast. , Cover and bake at 325° for 3 hours or until meat is tender. Thicken gravy if desired.

CROCK POT HOT-N-SPICY SLOPPY JOES

Steps:

• In a large skillet cook ground beef, onion, and garlic till meat is brown and onion is tender. Drain off fat.
• Meanwhile, in a 3 1/2- or 4-quart crockery cooker combine tomato juice; catsup; water; brown sugar; jalapeño peppers, if desired; mustard, chili powder; and Worcestershire sauce. Stir in meat mixture. Cover; cook on low-heat setting for 10 to 12 hours or high-heat setting for 3 to 5 hours. Toast buns; spoon meat mixture over buns and sprinkle with cheese.
• Serves 8.

SPICED BEEF POT ROAST

Steps:

• Combine the salt, pepper, allspice and mace; rub over the roast. In a small bowl, combine the tomato juice, onion, 6 tablespoons oil, lemon juice and vinegar., Pour half of the marinade into a large resealable plastic bag; add roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from meat. In a Dutch oven, brown roast on both sides in remaining oil over medium-high heat; drain. Pour reserved marinade over roast; add bay leaves. Bring to a boil. Reduce heat; cover and simmer for 2-3/4 hours or until meat is tender., Remove roast and keep warm. Discard bay leaves. Skim fat from pan juices. In a small bowl, combine cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Strain; serve with meat.

SWEET 'N' TANGY POT ROAST

Steps:

• Cut meat in half and place in a 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat. , Cover and cook on low for 9-10 hours or until meat is tender., Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy.

SPICE-BRAISED POT ROAST

Steps:

• Place roast in a 5-qt. slow cooker. Mix all remaining ingredients except noodles; pour over roast. Cook, covered, on low until meat is tender, 7-9 hours., Discard bay leaf. If desired, skim fat and thicken cooking juices. Serve pot roast with noodles and juices.

HOT 'N SPICY CHEESEBURGERS

Steps:

• In a large bowl, combine the beef, peppers& cumin.
• Shape the beef into 1-inch thick patties.
• On the grill rack, place the patties over medium hot coals.
• Grill, uncovered until done (approx. 10 min on first side for a medium and 12 minutes for a well-done).
• Flip burgers and brush often with the BBQ sauce.
• The last minute of grilling place a cheese slice on each burger; heat until melted.
• Serve on the toasted buns.
• These can also be broiled in the oven.

SUPER EASY AND SPICY POT ROAST (CROCK POT)

Steps:

• Cut roast into large chunks and place in crock pot.
• Mix soups and Rotel together and pour over roast.
• Cook on Low approximately 8 hours or on High for 5 hours, depending on your crock pot. I use an older pot that has settings from 1 to 6 -- and I set mine on 4.

HOT 'N' SPICY SPARERIBS

Steps:

• In a small bowl, combine the sugar and seasonings. Rub all of it onto both sides of ribs. Make two stacks the three sheets of foil and place half the ribs in the center of each stack. Bring opposite long edges of foil together; fold down several times. Fold the short edges toward the food and crimp tightly to prevent leaks. Refrigerate overnight. Remove from refrigerator 30 minutes before grilling., Prepare grill for indirect heat. Place foil packets over indirect medium heat. Grill, covered, for 1-1/2 hours or until tender, turning foil packets over after 45 minutes. Remove ribs from foil; place over direct heat. Grill, uncovered, for 10-15 minutes or until crisp, turning once.

WEIGHT WATCHERS SPICY POT ROAST

Steps:

• Cut potatoes into 12 pieces.
• Cut carrots into 1 inch pieces.
• Spray a dutch oven with nonstick spray.
• Add beef, cook 8-10 minutes.
• Add spices and broth, hot sauce.
• Bring to boil.
• Add vegetables.
• Reduce heat, and simmer 1 1/2 hours.
• Cut beef into 6 slices.

HOT 'N' SPICY POT ROAST

Steps:

• Trim fat from meat. If necessary, cut to fit into 3 1/2 - 4 quart slow cooker. If desired, in large skillet, brown meat on all sides in hot oil. Place meat in slow cooker.
• In small bowl, combine tomato juice, chipotle chile pepper, vinegar, garlic, and salt. Pour over meat.
• Cover and cook on low for 10-12 hours or on high for 5-6 hours. Transfer meat to serving platter, reserving juices. Cover meat and keep warm.
• For gravy: Strain juices into glass measuring cup. Skim off fat. Measure 1 1/2 cups juices, adding water if necessary. In small saucepan, combine the water and arrowroot; stir in juices. Cook and stir over medium heat until thickened (do not boil). Season to taste with additional sald and ground blad pepper. Slice meat. Serve gravy over meat.