• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 1 medium onion
  • ½ red bell pepper, stem and seeds removed
  • ½ green bell pepper, stem and seeds removed
  • 4 cloves garlic
  • 2 ¾ lbs bottom round beef roast
  • 1 ½ teaspoon coarse salt, divided
  • 1 cup all purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon ground all spice
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground coriander seeds
  • ½ teaspoon ground cumin
  • 2 tablespoon olive oil
  • 4 tablespoons spiced rum, divided
  • 3 cups beef broth
  • water
  • cilantro

Pot roast is usually fairly straight forward without much variation; beef roast and root vegetables cooked over low heat for a long time. 

However, this FunGuy pot roast is a bit different using sweet peppers and FunGuy mushrooms instead of carrots and potatoes. The flavor comes from a  mix of all spice, cumin, coriander, and paprika with a hint of spiced rum thrown in for something different!

DIRECTIONS:

  1. Preheat the oven to 275F. 
  2. Pat the beef roast dry using paper towels and transfer it to a large dish and sprinkle both sides with about 1/3 of the coarse salt. In a bowl, mix the flour, rest of the salt, paprika, thyme, oregano, all spice, pepper, coriander, and cumin. Turn the flour mix out over the roast and roll it in the spice mixture to cover it evenly. Cover and set aside. 
  3. Brush off any debris from the FunGuy mushrooms with a damp cloth. Trim the stems of the mushrooms before cutting them into quarters. Peel the onion and slice it into thin wedges. Slice the peppers and crush the garlic cloves, leaving the skins on. 
  4. Heat the olive oil in a dutch oven over medium high heat. Add the onions and garlic cloves to the pot and allow them to brown lightly; about 3-4 minutes. Add the mushrooms and peppers to the pan and cook another 4-5 minutes. Transfer the mushrooms, peppers, and half of the onions to a bowl, leaving as much oil in the pot as possible. 
  5. Pour half of the rum into the dutch oven and gently scrape any browned bits from the bottom, allowing the rum to evaporate a bit. Add the roast to the pot and let it brown on each side, about 5 minutes each side. Transfer the roast to a clean dish. 
  6. Pour the rest of the rum into the pot and again gently scrape off any brown bits that are stuck to the bottom. Turn off the heat.
  7. Return the roast and all of the mushrooms, onions, garlic, and peppers back to the dutch oven and place in the oven, with the lid on, to cook 2 hours. 
  8. Using pot holders, remove the dutch oven and check on the level of liquid in the pot. If it seems to be getting dry, add a bit of water ¼ cup at a time. Return the roast to the oven for another hour or until the meat easily pulls apart using a fork.
  9. Remove the roast from the oven and allow it to cool 5-10 minutes before serving. 

Note: If you don’t have a Dutch oven, don’t worry! Brown the meat and vegetables in a cast iron skillet, large pot or deep pan then transfer everything to an oven safe dish with a lid. 

Have a Fun meal!