• August 08, 2020
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1tbsp vegetable oil or bacon drippings (from 4 strips)

4 – 5 pound beef pot roast (such as rump)

Salt and pepper to taste

2 cups chopped onions

2 cups chopped celery

4 cloves garlic, minced

1 ½ cups red wine

1 bottle Pickapeppa Sauce (5oz. bottle)


Preheat oven to 350 °F

In Dutch oven over medium heat, heat the oil/bacon drippings. Season the roast with salt and pepper to taste and brown the meat on all sides.  Remove the meat and add the onions, celery and garlic.  Saute until the onions are soft, about 5 minutes.  Add the wine and return the roast to the pot.  Pour the Pickapeppa Sauce over the top of the meat.

Cover and cook in the oven, turning once or twice so the meat cooks evenly, for 4 – 5 hours.  When the meat is tender, remove the pot from the oven.  Transfer the meat to a platter and slice and serve with gravy spooned over each slice.

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