Red Pepper Roast

There is NOTHING better than driving into your garage, stepping out of the car, and having the sweet aroma of the dinner you prepared hours ago envelope all your senses. When it's been a long day and you open the door to the wonderful smell of a meal already prepared, a little wave of joy passes right through you because you know that you are one vegetable and one grain away from sitting down and chowing down! That's joy!

If you make the sauce the night before, the next morning all you have to do is sear the steak and drop it in the crockpot. Go work or go play, and then come home to a delicious and savory roast.

This recipe was originally designed for the grill - which we love - but instead of standing over a grill for 4 hours, we opted for the unattended crockpot version and we were not disappointed! If you're interested in the grilling idea, check out Weber's Big Book of Grilling. Everything in it is Gold Medal stuff.


Red Pepper Roast

For the Rub:
One Tablespoon Paprika
One Tablespoon Sugar
2 Teaspoons Crushed Garlic
2 Teaspoons Ground Black Pepper
2 Teaspoons Kosher Salt
One Teaspoon Chili Powder

For the Sauce:
2 Tablespoons Olive Oil
One Cup Finely Diced Red Onion
One Cup Finely Diced Red Pepper
2 Teaspoons Minced Garlic
One Tablespoon Flour
One Tablespoon Chili Powder
One Can (14-1/2 ounces) Beef Broth
One Can (14-1/2 ounces) Diced Tomatoes with juice
1/2 Cup Barbecue Sauce

One Chuck Roast - about 3 pounds

To Make the Rub:
In a small bowl combine the rub ingredients. Press the rub into the roast and let sit for at least 20-30 minutes or overnight in the fridge. Sear each side of the roast for a few minutes on the grill or in a heated skillet.

To Make the Sauce:
In a large heavy saucepan over medium-high heat, warm the oil. Add the onion and bell pepper and cook, stirring occasionally, until the onion is soft and lightly browned, 8-10 minutes. Add the garlic and cook for one minute more, stirring occasionally. Sprinkle in the flour and chili powder and stir to distribute evenly. Add the beef broth and bring to a boil over high heat, whisking occasionally. Add the tomatoes and barbecue sauce. Stir to combine. Lower the heat and simmer, stirring occasionally, until the mixture is the consistency of gravy, about 30 minutes.

You can make this sauce a day or two ahead of time if you want. Whenever you decide to cook this, sear your roast. Then place a thin layer of the sauce on the bottom of a crockpot. Lie the roast on top. Pour the rest of the sauce over the roast, covering it the best you can. Cook on high for 4-6 hours or 6-9 hours on low until the meat falls apart easily.

If the sauce doesn't thicken up to your liking, mix a heaping tablespoon of cornstarch with a 1/4 cup of lukewarm water until dissolved. Pour into sauce and whisk until integrated.

Serve plain, over rice, with potatoes, with some spaghetti squash (from a previous post), or on a bun. Whatever makes you happy!