Paprika and Cream Roast with Sweet Bell Peppers

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Category: main

Yield: 4 servings

Calories/serving: 600

Preparation time: 180 minutes

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  • 1.4 kg roast
  • 2 tablespoons paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 4 sweet bell peppers, sliced
  • 2 stalks celery, diced
  • 1 cup beef stock
  • 1/2 cup cream


Preheat the oven to 325°F (165°C).

Rub the roast evenly with paprika, salt, and ground black pepper, ensuring the entire surface is well coated.

Heat olive oil in a roasting pan on the stove over medium-high heat. Add the seasoned roast to the pan and sear each side for about 3-4 minutes, or until it develops a nice brown crust.

Remove the roast from the pan and set aside. In the same pan, add the sliced sweet bell peppers and diced celery. Sauté for about 5 minutes, or until they start to soften.

Place the roast back in the pan, on top of the vegetables. Pour the beef stock around the roast.

Cover the roasting pan with aluminum foil or a lid if available. Place in the preheated oven and cook for about 2.5 hours, or until the meat is tender and reaches an internal temperature of 145°F (63°C) for medium-rare.

Once the roast is cooked, remove it from the oven and transfer it onto a cutting board. Tent it with foil and let it rest for 15 minutes.

While the roast is resting, place the roasting pan with the vegetables and juices back on the stove over medium heat. Add the cream to the pan and stir well to combine. Bring the mixture to a simmer and let it cook for about 5 minutes, or until the sauce has thickened slightly.

Slice the roast against the grain into thick slices. Serve the slices with the creamy bell pepper and celery sauce poured over the top.


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