Spicy Pot Roast


1 3-4-pound chuck roast
1 15-ounce can of diced tomatoes
3-4 fresh garlic cloves
1 tablespoon crushed red pepper
1/2 lb baby carrots
3 celery stalks, chopped into 1-inch pieces
1 large white onion, chopped into 1-inch pieces
3 medium potatoes
2 bay leaves
1/2 lb whole button mushrooms

The rub:
2 tsp salt
2 tsp black pepper
1 tablespoon finely ground coffee
1 tablespoon spicy seasoning mix, like Tony Cachere’s

The Process:

Cut the garlic cloves lengthwise into sixths (cut in half then cut each half into thirds). Cut deep slits into the roast, one slit per garlic sliver; stuff a garlic sliver and some crushed red pepper into each slit.

Mix the rub ingredients together and generously rub it all into the roast. Sear the roast in a cast iron skillet, about 5 minutes on each side, till it has a nice dark brown crust all around.

Put 1/3 of the onions and celery and carrots in the bottom of the slow cooker to make a bed for the roast to lay on. Place the roast on top. Add all the other ingredients except the mushrooms. Cook in the slow cooker on low for 5 hours. About an hour before the time is up, add the mushrooms.


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