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12Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. rump roast
- 1 Tbsp. paprika
- 1 Tbsp. ancho powder
- 1 Tbsp. cayenne pepper
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1 tsp. salt
- 3 Tbsp. olive oil
- 12 oz. beer (– I used a Winter Ale)
- 7 oz. chipotle peppers in adobo sauce
- 2 Tbsp. flour
- mashed potatoes (Cheesy Garlic, for serving – or use your favorite recipe)
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Reviews(2)
Audrey 2 years ago
We like spicy food but this was a bit too much - even reducing the cayenne by half. I’d skip the can of chipotle peppers next time and just make gravy from the cooking juices.
Kyra W. 5 years ago
Pretty good, next time i make this i will add liquid smoke to give more smokey flavor.