Directions
- 1Clean, dry, and stab the roast.
- 2Insert minced garlic into the roast.
- 3Add Worcestershire sauce to the roast.
- 4Drizzle olive oil over the roast.
- 5Season the roast with Kinfolk Special Blend, onion powder, garlic powder, smoked paprika, or your preferred seasonings.
- 6Coat the roast thoroughly with flour, patting it to cover all sides.
- 7Add another layer of seasoning on top of the flour-coated roast.
- 8Sear the roast in a skillet until charred.
- 9Remove the roast from the skillet.
- 10Add onions and bell peppers to the same pan and sauté them.
- 11Add flour to the sautéed vegetables.
- 12Add tomato paste to the mixture.
- 13Pour in heavy whipping cream.
- 14Pour in beef stock.
- 15Return the seared roast to the pan with the vegetables and sauce.
- 16Cover the roast with the onion, bell pepper, and sauce mixture.
- 17Bake in the oven for 90 minutes at 375 degrees Fahrenheit.
- 18Remove the roast from the oven and chop it up.
- 19Put the chopped roast back into the sauce.
- 20In another pot, boil penne pasta in chicken broth and beef stock.
- 21Drain the pasta, reserving some of the liquid.
- 22Dump the roast and sauce mixture onto the pasta.
- 23Mix everything together until well combined.
Ingredients
- roast
- minced garlic
- Worcestershire sauce
- olive oil
- Kinfolk Special Blend
- onion powder
- garlic powder
- smoked paprika
- flour
- onions
- bell peppers
- tomato paste
- heavy whipping cream
- beef stock
- chicken broth
- penne pasta
Equipment
skilletovencutting boardpot
Tips
- Use whatever seasonings you prefer on your roast.
- Keep a bowl of the pasta water at the bottom after draining for flavor.
- The roast should be so tender that it chops up easily.
- This was definitely a 10/10!
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