West African Pot Roast

I have no idea whether this recipe is authentic, but my family loves it, and it's so easy to put together. Don't let the ingredients throw you! The sauce melts into a creamy, slightly spicy, earthy-flavored amalgamation that complements the beef. (Don't knock it 'til you try it!) Very good with mashed potatoes, fried okra, and carrots.

• Ready In: 3 hrs 20 mins
• Serves: 8
• Yields: 1 roast

Ingredients

• 1 (3 -5 lb)  boneless beef roast, thawed
• 1 -2  onion, peeled and cut into wedges
• 1 -2  tablespoon  cooking oil
•  salt and pepper
• 3⁄4 cup  smooth peanut butter
• 1⁄4 cup tomato paste
• 1 1⁄4 cups water
• 1⁄4 teaspoon cayenne pepper
• 1⁄2 teaspoon  ground thyme
• 1  bay leaf

Directions

1. Preheat oven to 325°F.
2. Heat the oil over medium-high heat in a dutch oven or deep casserole that can be placed on the stove burner.
3. Salt and pepper the beef to your taste.
4. Brown the beef with the onions until well browned on all sides. Remove the beef and onions and drain on paper towels. Drain the oil from the pan, then return the roast and onions.
5. In a small microwaveable bowl, mix together the peanut butter, tomato paste, and water. Microwave on HIGH for about 1-2 minutes, until barely hot. Stir to make a smooth sauce (don't worry if it isn't completely smooth).
6. Pour the peanut butter sauce over the roast in the casserole, then add the seasonings.
7. Bake the roast in the oven for approximately 3--3 1/2 hours, or until tender.
8. If the sauce lookes oily, skim off the fat, then serve with the sliced roast.