Customer Rachel L. published this recipe for chocolate pot roast with our Mayan Drinking Chocolate on our Facebook page. It sounds heavenly and very comforting!
Ingredients
- 3 lb beef pot roast
- 1 carrot
- 1 red onion
- 4 stalks of celery
- 1 each red pepper, green pepper, and scotch bonnet pepper
- rosemary, cinnamon, black pepper, paprika, salt
- 1/2 bottle red wine
- 1/2 gallon chicken stock
- Sriracha (Vietnamese “Rooster” sauce, available at most Asian markets)
- 5 pieces of Dancing Lion Chocolate’s Mayan Drinking Chocolate
Directions
- Coarsely chop the vegetables and toss into a large pot or dutch oven
- Pour in the wine and simmer until the liquid is reduced by at least half.
- Sprinkle the top of the beef with sriracha, paprika, cinnamon and salt and broil on a tray until nicely browned, then add to the pot with the wine and vegetables.
- Add the chicken stock, Dancing Lion Chocolate Mayan Drinking Chocolate and rosemary and cook on low heat (pot should only be steaming, not boiling) for 6 to 8 hours.
- Remove the meat, cover it loosely with foil, and let it rest for 20 minutes, then slice.
- Meanwhile, puree half the stock and vegetables in a blender for gravy.
- Strain the vegetables from the remaining stock. Freeze the strained stock as a soup-base for another day.
- Spoon the vegetables onto a platter with the sliced meat and drizzle with gravy. Serve with good bread and wine.
We fried sliced polenta and topped it with the roast/gravy/veggies. mmm!