Here is a great recipe for a spicy roast. It is great for entertaining or a great substitution for corned beef (usually contains an excessive amount of nitrites) on St. Patrick’s Day. This roast is great to take along and make terrific leftovers.
- 4lb grass fed bottom round, chuck roast, or sirloin roast
- 4-6 cloves garlic, sliced thin
- 1 cup filtered water
- 2 bay leaves
- 1 tablespoon crushed red pepper or ½ cup any spicy peppers, diced or sliced (jalepeno, ancho, habenero, etc)
- 1 tablespoon oregano
- 1 tablespoon freshly ground black pepper
- 1 tablespoon sea salt
Preheat the oven to 250 degrees. Use a knife to make slits to put the garlic slices in throughout the roast. Pour the water into a deep baking dish (make sure the dish is not to large – not much bigger than the roast). Add the roast and all of the seasonings. Cover and bake for 2 hours – basting every 30 minutes.
Remove the beef and let it rest for 15-20 minutes. Using a very sharp knife, cut the beef into very thin slices.
Skim the excess grease from the liquid in the pan and place the sliced beef back in the spicy broth. Let sit for 15 minutes to let the meat absorb the juice.
SLOW COOKER OPTION: Combine all ingredients in the slow cooker. Set the slow cooker to low and cook until the beef is fork tender; about 9 hours.
Carefully remove the beef from the slow cooker, slice thin, remove excess grease and replace meat into the broth.