West African Pot Roast Recipe Dinner Then Dessert

ULTIMATE SLOW COOKER POT ROAST

Steps:

• Season the chuck roast with the Kosher salt, pepper and thyme (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you're adding broth).
• Heat your pan (or if you can brown in your slow cooker, do it in that insert to medium high.
• Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
• In your slow cooker add the carrots, potatoes and garlic.
• Lay the beef on top, then add the beef broth and cover, cooking on low for 8-10 hours or on high for 5-6 hours.
• In the last hour mix your cornstarch and water and add it to the slow cooker to thicken the sauce or you can take the food out when done cooking, and add the leftover liquid to a small saucepan with the cornstarch/water mixture and cook on high for just 2-3 minutes until the liquid is thickened into a gravy.
• Pour the gravy over the meat and garnish with parsley if desired.

WEST AFRICAN POT ROAST

Steps:

• Preheat oven to 325°F.
• Heat the oil over medium-high heat in a dutch oven or deep casserole that can be placed on the stove burner.
• Salt and pepper the beef to your taste.
• Brown the beef with the onions until well browned on all sides. Remove the beef and onions and drain on paper towels. Drain the oil from the pan, then return the roast and onions.
• In a small microwaveable bowl, mix together the peanut butter, tomato paste, and water. Microwave on HIGH for about 1-2 minutes, until barely hot. Stir to make a smooth sauce (don't worry if it isn't completely smooth).
• Pour the peanut butter sauce over the roast in the casserole, then add the seasonings.
• Bake the roast in the oven for approximately 3--3 1/2 hours, or until tender.
• If the sauce lookes oily, skim off the fat, then serve with the sliced roast.