West African Pot Roast
Discover the bold and aromatic flavors of West African cuisine with this irresistible West African Pot Roast recipe. Perfectly seasoned with a rich blend of spices like paprika, cumin, coriander, and ginger, this slow-cooked beef roast is transformed into a tender, melt-in-your-mouth centerpiece. The dish is simmered in a luscious peanut butter and tomato-based sauce, complemented by hearty chunks of sweet potatoes and carrots. Baby spinach adds a touch of freshness, while a garnish of vibrant cilantro completes the dish. Ideal for cozy gatherings, this recipe pairs beautifully with steamed rice or flatbread, making it a hearty and satisfying meal for any occasion. Packed with cultural flair and wholesome ingredients, this pot roast is sure to become a family favorite.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 4 cloves garlic cloves, minced
- 3 tablespoons tomato paste
- 2 cups beef broth
- 1 cup natural peanut butter
- 0.5 teaspoon red chili flakes (optional)
- 2 medium sweet potatoes, peeled and cut into chunks
- 3 medium carrots, cut into chunks
- 2 cups baby spinach
- 0.25 cup fresh cilantro, chopped
Instructions
Season the beef chuck roast with 1 teaspoon of salt, black pepper, paprika, ground coriander, cumin, and ginger. Rub the spices into the meat and let it rest at room temperature for 15 minutes.
Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear the roast on all sides until browned, about 4 minutes per side. Remove the roast and set it aside.
In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute, stirring constantly.
Stir in the tomato paste and cook for 2 minutes to caramelize it slightly.
Pour in the beef broth and add the peanut butter. Whisk until smooth, then bring the mixture to a simmer. If you like a bit of heat, add the red chili flakes at this stage.
Return the seared roast to the pot. Spoon some of the sauce over the meat, cover with a lid, and reduce the heat to low. Cook for 2 hours, basting the meat every 30 minutes.
Add the sweet potatoes and carrots to the pot. Stir gently to coat them in the sauce, then re-cover and cook for an additional 1 hour, or until the vegetables are tender and the meat is fork-tender.
Stir in the baby spinach and cook for 5 minutes, until wilted.
Garnish with chopped fresh cilantro just before serving. Serve with steamed rice or flatbread for a complete meal.
Nutrition Facts
Calories |
5481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 416.6 g | 534% | |
| Saturated Fat | 134.9 g | 674% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 8673 mg | 377% | |
| Total Carbohydrate | 155.4 g | 57% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 52.8 g | ||
| Protein | 321.5 g | 643% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 642 mg | 49% | |
| Iron | 51.1 mg | 284% | |
| Potassium | 7630 mg | 162% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
