Best Spicy Pot Roast With Bacon Recipes

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SPICY POT ROAST



Spicy Pot Roast image

Make and share this Spicy Pot Roast recipe from Food.com.

Provided by Sydney Mike

Categories     Roast Beef

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 7

4 lbs chuck roast
1 (9 ounce) package condensed mincemeat
1 cup water
1 tablespoon tapioca
1/2 cup brandy
1 teaspoon salt
1/2 teaspoon ground ginger

Steps:

  • Preheat oven to 325 degrees F.
  • Crumble mincemeat & put in saucepan.
  • Add water & stir until mincemeat is moistened completely.
  • Add brandy, salt, ginger & tapioca.
  • Bring to boil, stirring constantly.
  • Remove bone from meat.
  • Tie string around boned roast to hold it together & to make carving easier.
  • Put meat in pan with tight-fitting lid [or Dutch oven].
  • Pour mincemeat mixture over chuck roast.
  • Cover pan & bake 3 hours. Don't remove lid during cooking.

Nutrition Facts : Calories 712.7, Fat 44.4, SaturatedFat 18, Cholesterol 156.5, Sodium 435.5, Carbohydrate 23.1, Fiber 0.4, Sugar 15.5, Protein 41.8

SPICE-BRAISED POT ROAST



Spice-Braised Pot Roast image

Just pour these ingredients over your pot roast and let the slow cooker do the work. Herbs and spices give the beef an excellent taste. I often serve this roast over noodles or with mashed potatoes, using the juices as a gravy. -Loren Martin, Big Cabin, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 7h15m

Yield 8 servings.

Number Of Ingredients 19

1 boneless beef chuck roast (2-1/2 pounds)
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1/4 cup white vinegar
3 tablespoons tomato puree
1 tablespoon poppy seeds
1 bay leaf
2-1/4 teaspoons sugar
2 teaspoons Dijon mustard
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon lemon juice
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground cloves
Hot cooked egg noodles

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.

Nutrition Facts : Calories 276 calories, Fat 14g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 305mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

POT ROAST WITH BACON AND VEGETABLES



Pot Roast with Bacon and Vegetables image

Pot Roast with Bacon and Vegetables featuring a hearty braise is perfect comfort food. Fresh herbs and flavorful liquids, combined with long, slow cooking, transform inexpensive cuts of beef and humble vegetables into a rich and filling one-pot dinner. Although it may not be quick, it couldn't be easier.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 4h45m

Number Of Ingredients 13

1/2 pound slab bacon, diced small
1 beef chuck roast (4 pounds), tied
Coarse salt and ground pepper
2 tablespoons unsalted butter
1 large yellow onion, diced small
3 garlic cloves, minced
3 tablespoons chopped fresh rosemary leaves
1 cup dry red wine, such as Cabernet Sauvignon
1 can (28 ounces) diced tomatoes
1 pound small white potatoes, halved or quartered if large
1 bunch small carrots (about 6), cut into 2-inch pieces
3 celery stalks, cut into 2-inch pieces
2 cups pearl onions, trimmed and peeled

Steps:

  • Preheat oven to 325 degrees. In a large Dutch oven, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is crisp. With a slotted spoon, transfer to paper towels to drain; set aside.
  • Pat beef dry, season with salt and pepper, and add beef to pot. Increase heat to high and cook, turning with tongs, until browned on all sides. Transfer beef to a plate; pour off fat from pot.
  • Reduce heat to medium and add butter and yellow onion. Cook, stirring occasionally, until onion is translucent, 6 minutes.
  • Add garlic and rosemary; cook until mixture is fragrant, 3 minutes. Add wine and 1/2 cup water and cook, stirring and scraping up browned bits with a wooden spoon, about 1 minute.
  • Add tomatoes and juice and season with salt and pepper. Return beef to pot along with any juices and bring to a simmer over high. Cover, transfer to oven, and cook until beef is almost tender, about 3 hours.
  • Remove pot from oven and place potatoes, carrots, celery, pearl onions, and reserved bacon around roast. Cook until vegetables and beef are tender, about 1 hour. Remove beef from pot and let rest 15 minutes, then slice against the grain; arrange on a platter with vegetables and drizzle with braising liquid.

Nutrition Facts : Calories 665 g, Fat 36 g, Fiber 5 g, Protein 52 g, SaturatedFat 15 g

SUPER EASY AND SPICY POT ROAST (CROCK POT)



Super Easy and Spicy Pot Roast (Crock Pot) image

This recipe is so quick to throw together and the roast is amazingly tender. Only 4 simple ingredients in this one; beef roast, beef broth, tomato soup and Rotel tomatoes. Everyone loved it, including the picky eaters. I prefer mine served on Hoagie Buns and I use the sauce for dipping, but others prefer it with a side of noodles, potatoes or other veggies. Enjoy!

Provided by Rita D.

Categories     Meat

Time 8h5m

Yield 6-8 serving(s)

Number Of Ingredients 4

3 lbs boneless chuck roast (I used a 3 - 4 lb roast)
1 (10 1/2 ounce) can Campbell's condensed beef broth
2 (10 1/2 ounce) cans tomato soup
1 (10 ounce) can Rotel Tomatoes (I prefer the Milder one)

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.

Nutrition Facts : Calories 653.9, Fat 45.5, SaturatedFat 18.2, Cholesterol 157, Sodium 1252, Carbohydrate 15, Fiber 1.2, Sugar 8.1, Protein 44.9

SPICY WINE POT ROAST



Spicy Wine Pot Roast image

This is such a delectable pot roast, and once again it is a recipe that can be made during the day while you are working, so little work and such wonderful flavor!!

Provided by Chef mariajane

Categories     Roast Beef

Time 10h

Yield 6-7 serving(s)

Number Of Ingredients 10

3 -4 lbs beef roast
salt and pepper
1 small onion, chopped
1 (3/4 ounce) package brown gravy mix
1 cup water, mix
1/4 cup catsup
1/4 cup dry red wine
2 teaspoons dijon-style mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder

Steps:

  • Sprinkle meat with salt and pepper; place in slow-cooking pot. Combine remaining ingredients; pour over meat. Cover and cook on low for 8-10 hours. Remove meat and slice. If desired, thicken sauce, with flour dissolved in a small amount of water, serve over meat.
  • This is tasty served with mashed potatoes, and broccoli spears.

Nutrition Facts : Calories 615.1, Fat 44.8, SaturatedFat 18.1, Cholesterol 156.6, Sodium 427.6, Carbohydrate 6.3, Fiber 0.3, Sugar 3, Protein 42.4

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