Recipe: Suggestions for beef cooked with too much pepper

Hi Janet,

I'm not sure if you've solved your pot roast problem yet, but just in case here is a suggestion. First, if it is the cooking liquid or gravy that's too spicy, you can try making a batch of beef gravy without any seasoning (flour, water, beef bouillon) and adding it to or using it in place of the original mixture.

If the roast itself is too peppery, you can try slicing it and simmering the slices in water to cover then returning to the gravy.

Or, cut the meat into cubes and use it to make a soup or stew, the extra liquid should dilute the peppery flavor. I would cook the vegetables in beef broth or bouillon first then add the meat toward the end so it doesn't fall apart from overcooking.

Another option would be to cut the meat in small cubes and use it in chili. Or, cook it until you can shred it easily and season it for tacos or enchilada filling.

I hope that's a help!

Betsy