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.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stir in the tomato paste and cook for 2 minutes to caramelize it slightly.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Stir in the baby spinach and cook for 5 minutes, until wilted.

Step 9

Garnish with chopped fresh cilantro just before serving. Serve with steamed rice or flatbread for a complete meal.

Nutrition Facts

Serving size	(2864.3g)

Amount per serving	% Daily Value*
Calories	5481.4

Total Fat 416.6g	0%
Saturated Fat 134.9g	0%
Polyunsaturated Fat 16.8g
Cholesterol 1020.6mg	0%
Sodium 8673.1mg	0%
Total Carbohydrate 155.4g	0%
Dietary Fiber 37.4g	0%
Total Sugars 52.8g
Protein 321.5g	0%

Vitamin D 0IU	0%
Calcium 642.0mg	0%
Iron 51.1mg	0%
Potassium 7629.6mg	0%

*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.

Source of Calories

Fat: 66.3%

Protein: 22.7%

Carbs: 11.0%