- 8
Ingredients
- 3 to 3-1/2 lb beef chuck roast
- 1 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp black pepper
- 1 Tbsp vegetable oil
- 1 large onion, halved and sliced
- 1 green sweet pepper, cut into 2-inch
- 3 cloves garlic, minced
- 3/4 c beef broth
- 1 (8 oz) can crushed pineapple (juice pack)
- 1 Tbsp instant espresso powder
- 1/4 tsp crushed red pepper
- 1/4 tsp ground allspice
- 2 lbs sweet potatoes, peeled and cut into 2-inch pieces
- Crushed red pepper
Preparation
Step 1
Preheat oven to 325º.
Trim fat from beef. In a 6 qt. Dutch oven, brown beef on all sides in hot oil over medium-high heat. Transfer to a plate.
Add onion, green pepper, and garlic to pot. Cook and stir 4 to 5 minutes or until tender and starting to brown.
Return beef to Dutch oven. Add broth, pineapple, espresso powder, crushed red pepper, and allspice. Bring to boiling.
Cover. Roast 1-3/4 hours.
Add sweet potatoes. Cover. Roast 45 minutes to 1 hour more or until meat and vegetables are tender.
Transfer beef and vegetables to a platter; cover to keep warm.
Bring liquid in pot to boiling. Reduce heat. Simmer, uncovered, 10 to 15 minutes or until slightly thickened. Serve sauce with beef and vegetables. Sprinkle with additional crushed red pepper.
From Better Homes and Gardens Magazine