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Pot Roast with Potatoes and Aromatic Sauce
Ingredients

1 piece rump roast (or beef of choice)

Olive oil (for browning)

1 onion, chopped

1 green bell pepper, chopped

3 garlic cloves, chopped

1 tsp sweet chili pepper (or chili powder)

1 tsp allspice

1 tsp salt

1 tsp paprika

1 tsp black pepper

1 tsp mixed seasoning (or seasoning of choice)

2 tbsp soy sauce

4 bay leaves

Water (enough to cover meat + 2 fingers above)

Whole potatoes (as many as desired)

2–3 large tomatoes, chopped (or cherry/yellow tomatoes)

Fresh parsley or cilantro, chopped

Instructions
Step 1 – Brown the Meat

In a large pot, heat a drizzle of olive oil.

Place the rump roast inside and brown on all sides until well sealed.

Remove and set aside.

Step 2 – Build the Flavor Base

In the same pot, add the onion, green bell pepper, and garlic.

Sauté until fragrant.

Stir in sweet chili pepper and allspice.

Step 3 – Season and Simmer

Return the browned meat to the pot.

Add salt, paprika, black pepper, mixed seasoning, and soy sauce. Stir gently.

Place bay leaves on top.

Add enough water to cover the meat with two fingers above.

Cover and cook for 50 minutes (pressure cooker recommended).

Step 4 – Add Potatoes

Remove meat, reserving the broth.

Transfer both to a larger pot.

Add whole potatoes around the meat.

Add a little more water if necessary.

Cook for 20 minutes, until potatoes are tender.

Step 5 – Finish the Dish

Remove the meat, cut into large pieces, and return to the pot.

Add chopped tomatoes on top.

Sprinkle with parsley or cilantro.

Simmer gently until tomatoes soften and sauce blends.

Serving

Plate generous pieces of meat and potatoes.

Spoon the aromatic sauce over the top.

Add fresh tomato chunks for a colorful, refreshing touch.

✨ The result: tender, juicy pot roast with melt-in-your-mouth potatoes and a rich, fragrant sauce. A dish that feels like comfort, tradition, and care in every bite.
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