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Peanut Butter Pot Roast w/ roasted vegetables



3 pound chuck roast rump roast, or eye round roast

1 small onion peeled and quartered

1 teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon minced garlic

2 cups beef stock

1 12 ounce can of peanut butter stout or other stout beer

1 tablespoon fresh rosemary, chopped

5 sprigs fresh thyme tied together

2 bay leaves

2 teaspoons salt

2 teaspoons pepper


1 head of garlic, top sliced off

4 carrots, peeled

1 russet potato cut into 2 inch cubes

Generously season the roast all over with salt and pepper then heat a cast iron skillet over medium high heat. Once hot, add the roast to the pan and brown on all sides (about 3-4 minutes per side).

Place the roast in a slow cooker and cover with the remaining ingredients except the vegetables. Mix to combine. Close the lid and cook for 3 hours.

While the roast is cooking preheat the oven to 400°F.

Place the veggies on the center of a large sheet pan and drizzle with olive oil and salt then toss to coat. Spread them out evenly then roast the vegetables for 20 minutes. Remove from the oven, stir and roast for another 20 minutes. Set aside.

Once the roast is done cooking add the veggies and let simmer for about 10 minutes. Shred the roast and serve over rice.

Soul Food Cookbook
Pot Roast.jpg
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