Peppered Pot Roast with Potatoes

🧂 Ingredients

• 2 Tablespoons olive oil
• 3-4 pound beef chuck roast
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 large bell pepper

  cut into ¼ inch wide strips
• 1 large onion

  sliced
• ½ cup beef broth
• 2 Tablespoons soy sauce
• 1 Tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 pound small fingerling potatoes
• 1 Tablespoon butter
• 1 Tablespoon cornstarch

Instructions

• 1 In a large, heavy skillet, heat the olive oil over high heat. Season each side
  of the chuck roast with the salt and pepper, then sear in the hot skillet for
  3-5 minutes per side. In a large slow cooker, place the sliced onion on the
  bottom of the crock and then place the seared beef on top.
• 2 In the same heavy skillet, add in the beef broth and scrape up any bits on the
  bottom of the pan. Stir in soy sauce and tomato paste and whisk together. Pour
  the sauce over the beef adding in a ½ cup of water.
• 3 Wrap the potatoes, butter and ½ teaspoon of salt in an aluminum foil packet.
  Poke a few holes in the top and then nestle on top of the beef in the slow
  cooker. Place the lid on the slow cooker and cook on HIGH for 6 - 8 hours or
  until the meat is fork tender.
• 4 In the still hot skillet, add the peppers to the pan, adding in a teaspoon of
  oil if needed. Cook for 5 minutes or just until peppers start to soften.
  Transfer to a dish and store in the refrigerator.
• 5 To finish the dish, transfer potatoes and beef to a large platter. Pour the
  cooking juices into a saucepan and skim off any fat. Add in the peppers and
  bring to a boil over medium high heat. Whisk the cornstarch together with 1
  tablespoon of cold water and pour into the sauce. Cook for 2 minutes until the
  sauce thickens. Pour the sauce over the beef and potatoes and serve!

Nutrition Info