Vic’s Tricks To…Spicy Pot Roast5 (2)
I loveeeee anything spicy.
So when I wanted to make a pot roast on a chilly winter evening, I knew I needed to spice it up. Literally.
And what’s my faaaaaaavorite way to spice things up?!
A coupla Vicky Breezes!!!
Sorry, I’ve had a few already tonight….
But seriously, what’s my favorite way to spice things up?!
Throw some chipotles in it!
A can of chipotle peppers in adobo sauce is like the absolute most delicious spiciness ever. And a suuuuper quick way to bring bold flavor to any dish.
Chipotle peppers in adobo are smoked and dried jalapenos rehydrated and canned in a sweet and tangy puree of tomato, vinegar, garlic, and other spices.
Vic Trick: These peppers, like most chili peppers, hold their heat in the seeds. But, since it’s harder to get the seeds out of the peppers when they’re already in the adobo sauce, you can simply limit the number you use.
For my roast, I used a 3 lb chuck roast, but I talk about my favorite cuts in my original Vic’s Tricks To…Slow Cooker Pot Roast.
No matter the cut, you wanna season this bad boy liberally with salt & pepper. I also added a little chipotle seasoning for that extra kick.
I’m also doing this in my Ninja Foodi (similar to an instant pot). This means I can sear the meat, then slow cook it all in one.
If you only have a slow cooker, you’ll need to sear the meat in a separate pan before adding it to the slow cooker.
Vic Trick: THIS IS HIGHLY RECOMMENDED. A hard sear will render down any fatty parts and ensure the meat stays sooo juicy and tender through the slow/pressure cook.
Heat the cooker or a pan on high, add a tbsp of oil, and sear the roast on all sides. It took me about 4 minutes per side to get the sear I wanted.
Meanwhile, cut the veggies. I used parsnips, celery, onion, and radishes, but you can use any of your favorite root veggies and they’ll be deeeeelicious.
Once the meat is seared, deglaze the pan with 1/2 cup of red wine, scraping up any little bits that got stuck to the bottom.
Add in the veggies and 3-4 cloves of minced garlic all around the edges of the roast.
Then cover everything with 1 cup of beef broth, 1 can of diced tomatoes, 1 tbsp of Worcestershire, 1 tsp of dried oregano, and the can of chipotle peppers in adobo.
The average can of chipotles has about 4-5 whole peppers in a delicious adobo sauce. I take the peppers and squeeze them with my hands to break them up before adding to the roast.
Vic Trick: The spice all comes from the chipotles. So if you like it spicy, add the whole can. The less whole peppers you add, the less spicy it will be. I added the whole can cause I’m wild like that.
Cover and either slow-cook on Low for 8 hours or pressure cook for about 30 minutes with a 15 minute natural release. Until the meat is so incredibly tender.
And that is it! You can serve over mashed potatoes or egg noodles or cauliflower rice or mac n cheese or a tasty biscuit!
You can find all my favorite sides at Vic’s Tricks To…Side Dishes.
Any way you serve it, it’s some delicious spicy goooooodness!
Give it a try and let me know your thoughts in the comments!
Vic’s Tricks To…Spicy Pot Roast5 (2)
- 3 lb chuck roast
- Salt & pepper
- 1 tbsp oil of your choice
- 1/2 cup dry red wine
- 3-4 cloves garlic, minced
- Veggies of your choice – I used:
- 4 parsnips, chopped
- 1 bag radishes, halved
- 1 onion, chopped
- 4 celery stalks, chopped
- 1 cup beef broth
- 1 15 oz can diced tomatoes
- 1 tbsp Worcestershire sauce
- 1 tsp dried oregano
- 1 can chipotle peppers in adobo (1 can is very spicy, use less peppers for less spice)
- Season the roast on all sides with salt & pepper.
- Heat your pressure cooker or a pan on high, add the oil, and sear the roast on all sides.
- Deglaze the pan with the cup of red wine, scraping up any little bits that got stuck to the bottom.
- Add in the veggies and garlic all around the edges of the roast, then cover everything with the beef broth, diced tomatoes, Worcestershire, dried oregano, and the can of chipotle peppers in adobo.
- Cover and either slow-cook on Low for 8 hours or pressure cook for about 30 minutes with a 15 minute natural release. Until the meat is fork tender.
- Serve with mashed potatoes or egg noodles or cauliflower rice or mac n cheese or a tasty biscuit and ENJOY!