SPICY SUNDAY DINNER POT ROAST WITH ONION-CHIPOTLE MASHED POTATOES

Pot Roast

Ingredients Weight Measure
Roast, bottom round, excess fat trimmed, cut into two equal pieces 8-9 lbs.
Garlic cloves, large, peeled and quartered 12 ea.
Carrots, medium, peeled and cut into 1/4" sticks, 1/2" long 4 ea.
TABASCO® brand Original Red Sauce 4 oz.
Tomato juice 1-1/2 cups
Red wine vinegar 1/2 cup
Sugar 1/2 cup
Salt to taste
Vegetable oil as needed, for searing
Beef stock 2 cups

Onion-Chipotle Mashed Potatoes

Ingredients Weight Measure
Russet potatoes, peeled and diced large, cooked 2 lbs.
Butter, melted 1/4 lb.
Light cream, warm 1-1/2 cups
Garlic, granulated 1 tsp.
Salt to taste
White pepper, ground to taste
Yellow onions, diced, carmelized 1 lb.
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.

Method

  1. For the Pot Roast, with a thin paring knife, make small random slits in the bottom round and stuff with the garlic and carrots.
  2. Prepare the marinade by blending the TABASCO® Original Red Sauce, tomato juice, red wine vinegar and sugar. Reserve 1/4 of the marinade; set aside.
  3. Marinate the bottom round 12 hours in refrigerator, turning every 2 hours to make sure that the marinade penetrates the meat completely.
  4. Remove the bottom round from the marinade and pat dry.
  5. Season the bottom round with salt and sear on all sides in hot vegetable oil.
  6. Transfer the bottom round to a deep pot, add the beef stock and the reserved marinade and bring to a boil.
  7. Reduce to a simmer. Simmer, covered for 4-1/2 hours, until the meat is fork tender.
  8. Remove from the liquid and allow to cool (this process can be done in advance of service to facilitate carving; then warm the meat slices in the cooking liquid).
  9. For Onion-Chipotle Mashed Potatoes, combine all ingredients in a large mixing bowl with paddle attachment. Mix until creamy.
  10. For each serving, slice the meat and place on a bed of Onion-Chipotle Mashed Potatoes; spoon the cooking liquid over the meat.

Yield: 8 servings