How to Cook Pepper Beef Pot Roast

Pepper beef pot roast gives you the ultimate taste for a good dinner main dish. So, if you want to know how to cook this delicious dish, read through the entire article.


  • 2 tablespoons of salad oil
  • 1 teaspoon of sugar
  • 1 tablespoon of cornstarch
  • 1 medium size onion
  • water
  • 3 pounds of beef chuck (under blade portion), cut into 1 and a half inch thick
  • 3 lg of sweet green and red peppers, cut into half an inch strips
  • 1/4 cup of dry sherry
  • 2 tablespoons of soy sauce


  1. Use a Dutch (8-quart) in medium heat, pour in couple of drops of cooking oil and cook the green and red pepper strips. With the help of a spoon, stir constantly until the peppers are all tender and crisp for about 3 minutes or so. Then, remove the peppers out from the heat and put them into a medium size bowl, cover them up and chill.
  2. Using the oil remaining on the Dutch oven, on medium heat again, cook the roast until such time both sides are colored brown.
  3. Then, add sherry, onion, soy sauce and at least 2 tbsps. of water – wait till the water turn to a boil. When the water is boiling, reduce the medium heat to low and cover the oven with a lid and let it simmer for about 2-2 1/2 hours or so until such time the meat is tender. You might need to add more water if needed and also turn the roast occasionally.
  4. Put the roast on a platter and let it keep warm. Pour the liquid from the pan into a cup, set aside at least 2 cups worth of liquid. Wait till few seconds ’til the fats will separate right from the juice of the meat. Get at least 1 tbsp. worth of fat right from the meat juice and then, use the Dutch oven again. With the use of a spoon, discard the excess fat. Then, add water to the meat juice in order to make at least 1 1/2 cups.
  5. With the use of the fats on the Dutch oven, blend sugar and cornstarch while stirring it constantly under the medium heat. Wait until the mixture thickens. Get the bowl of peppers that you set aside and put them into the Dutch oven.
  6. After which, you are ready to serve. Get the peppers out from the Dutch oven and put them around the roast and use the remaining sauce to pour on top of the beef roast.

Filed Under: Food & Cooking


About the Author: Leona Kesler is a head-chef at a very popular food restaurant in New York. Also she is a blogger who shares her experiences, tips, and other informative details about food and cooking. Her recipes are featured on many magazines.

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