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Main dishes

Spicy Pot Roast with Sweet Potatoes & Chickpeas

Spicy Pot Roast with Sweet Potatoes & Chickpeas recipe
photo by:kraft
Got a crowd coming for dinner? Impress them with a beautiful pot roast baked with a jumble of sweet potatoes, chickpeas and bacon.
15 min
3 hr 32 min
12 servings

What You Need

slices  OSCAR MAYER Bacon, cut into 1-inch pieces
 bone-in beef pot roast (4 lb.)
large   cloves garlic
 dried chipotle chile peppers (morita peppers), stemmed
can   (15 oz.) beef broth
cup  KRAFT Zesty Italian Dressing
lb.  sweet potatoes (about 6), cut into quarters
cans  (15 oz. each) chickpeas (garbanzo beans), rinsed, drained
 green onion, chopped

Make It

HEAT oven to 350ºF.

COOK bacon in large skillet until crisp. Use slotted spoon to transfer bacon from skillet to paper towels to drain, reserving 2 Tbsp. drippings in skillet. Add remaining drippings to blender; set aside. Add meat and garlic to drippings in skillet; cook on medium heat 5 min. or until meat is browned on all sides, turning occasionally. Transfer meat to roasting pan. Transfer garlic to blender.

ADD peppers to skillet; cook on medium heat 2 min. or until fragrant, turning occasionally. Add to blender with broth and dressing; blend until smooth. Pour over meat. Place potatoes, chickpeas and bacon around meat; cover.

BAKE 2-1/2 to 3 hours or until meat is done (160º F) and tender. Skim fat from sauce before serving with meat. Sprinkle with onions just before serving.

Kraft Kitchens Tips

Cooking Know-How
Cooking tough cuts of meat for long periods of time helps develop flavors and tenderizes the meat. This method of cooking, called braising, can also be done on the stovetop. A tight-fitting lid or foil prevents liquid from evaporating.
Substitute 3 canned chipotle chili peppers in abodo sauce for the dried chipotle chili peppers. Add to blender without cooking first.
Food Facts
Leaving the skin on the sweet potatoes helps to keep them from falling apart when cooked.
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