Pot Roast with Peppadew Peppers

About a month ago, Mr. A Southern Soul and I along with 3 other families banded together and purchased a cow. Honestly, it's kinda awkward saying that and just doesn't quite sound right but anyway, you know what I mean. After several emails with details like how thick we wanted our steaks cut and did we want bones, we came up with a plan. I got our freezer ready, then, just waited until our farmer called with a delivery date.

I had no idea what to expect but kept an open mind since the 2 main reasons we decided to do this was price and quality of meat. The day finally arrived and we loaded up our freezer and I started planning what to cook. Friends, I am SO HAPPY with our purchase. Every piece of meat that I've cooked has been delicious!

One of my families new favorite recipes is a braised chuck roast made with onions, garlic, beef stock and peppadew peppers. The peppers give the beef a mild, spicy flavor that is enhanced with rich juices made from braising. This easy recipe could also be made in the crock pot.

I've served this roast with my cheese grits casserole and a fresh salad. If you live in the Piedmont Triad area of North Carolina, here's the link to where you can purchase beef along with other locally grown food from my farmer friend.

Pot Roast with Peppadew Peppers

1 chuck roast - 3 to 4 pounds

2 tablespoon olive oil

1 medium onion - chopped

3 cloves garlic - minced

2 tablespoon tomato paste

1/2 teaspoon thyme

1 cup red wine

1 cup beef stock

1 jar peppadew peppers

1 tablespoon salt

1/2 teaspoon pepper

• Heat oven to 325 degrees.
• In a large dutch oven, heat olive oil. Season roast with salt and pepper then sear until brown on each side. Remove beef from pot and set aside.
• Add onions to dutch oven and cook until slightly golden. Add garlic and tomato paste. Stir to incorporate, scraping browned bits from bottom of pot. Cook for 3 minutes.
• Add roast back into dutch oven. Pour wine, stock and peppers including juice around roast. Sprinkle over thyme. Cover with lid and place in oven. Cook for 2 to 2 and 1/2 hours. 
• Remove roast from pot, slice and drizzle with drippings.