Best West African Pot Roast Recipe Dinner Then Dessert Recipes

West African Pot Roast image

Provided by JenSmith

Categories Roast Beef

Time 3h20m

Yield 1 roast, 8 serving(s)

Number Of Ingredients 10

1 (3 -5 lb) boneless beef roast, thawed
1 -2 onion, peeled and cut into wedges
1 -2 tablespoon cooking oil
salt and pepper
3/4 cup smooth peanut butter
1/4 cup tomato paste
1 1/4 cups water
1/4 teaspoon cayenne pepper
1/2 teaspoon ground thyme
1 bay leaf

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.

Nutrition Facts : Calories 391.3, Fat 21.4, SaturatedFat 5.4, Cholesterol 102.1, Sodium 290.9, Carbohydrate 7.8, Fiber 2.1, Sugar 3.8, Protein 42.7

Clay Pot North African Pot Roast image

Provided by mersaydees

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup dried garbanzo beans, soaked overnight in water to cover & drained
1 medium onion, chopped
5 garlic cloves, chopped
1/2 cup golden raisin
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1/2 teaspoon mace
1/2 teaspoon turmeric
2 lbs chuck roast or 2 lbs beef brisket
2 sweet potatoes or 2 yams, peeled and cut into 3/4-inch slices
3 large eggs
3 -4 cups chicken broth or 3 -4 cups water
salt and black pepper

Steps:

Combine the chickpeas, onion, garlic, raisins, pepper, cinnamon, mace, and turmeric in a pre-soaked 4-quart clay pot.
Place the meat on the chickpea mixture.
Arrange the sweet potatoes and whole eggs around the meat.
Add enough broth or water so the meat and eggs are nearly covered.
Cover the pot and place in a cold oven.
Set the oven temperature to 300 degrees F.
Cook for about 4 hours, until the meat is tender, adding liquid as needed so the eggs are always at least partly submerged.
To serve, peel and quarter the eggs. Make a bed of chickpeas and yams on each plate and top with slices of beef and pieces of eggs.