Name: Roasted Red Pepper Dip for Roast
Cook time: 9 h
Total time: 9 h
Yield: 6
Ingredients: 6 peppers (I use 3 red, 2 orange, and 1 yellow); 1 small jalapeño pepper (optional); 3 tablespoons Gefen Olive Oil, plus more for drizzling; 3 tablespoons creamy almond butter, such as Gefen; 3 tablespoons freshly squeezed lemon juice or Tuscanini Lemon Juice; 4 cloves garlic or 4 cubes Gefen Frozen Garlic; 1/2 teaspoon smoked paprika; 1/2 teaspoon paprika; salt, to taste; 3 medium-large shallots, sliced (I use red shallots); 3 cloves garlic, chopped; 1 stalk celery, sliced; 1 carrot, cut into chunks; 1 3-pound (1.36-kilogram) chuck roast or roast of your choice; pepper, to taste; 3/4 cup roasted red pepper dip; 1/2 cup Alfasi Cabernet Sauvignon or other good-quality dry red wine; 1/2 cup water

Roasted Red Pepper Dip for Roast

This has got to be one of the most delicious dips ever. Outstanding on its own, and when poured on top of a roast, it adds incredible flavor.

Yields 1 and 2/3 cups dip or 6 servings meat

Ingredients

Roasted Red Pepper Dip

6 peppers (I use 3 red, 2 orange, and 1
yellow)
1 small jalapeño pepper (optional)
3 tablespoons Gefen Olive Oil, plus more for drizzling
3 tablespoons creamy almond butter, such as Gefen
3 tablespoons freshly squeezed lemon juice or Tuscanini Lemon Juice
4 cloves garlic or 4 cubes Gefen Frozen Garlic
1/2 teaspoon smoked paprika
1/2 teaspoon paprika
salt, to taste

Meat

3 medium-large shallots, sliced (I use red shallots)
3 cloves garlic, chopped
1 stalk celery, sliced
1 carrot, cut into chunks
1 3-pound (1.36-kilogram) chuck roast or roast of
your choice
salt, to taste
pepper, to taste
3/4 cup roasted red pepper dip
1/2 cup Alfasi Cabernet Sauvignon or other
good-quality dry red wine
1/2 cup water

Directions

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Wash and dry the peppers and cut them in half. Remove seeds. Place cut-side down

on the prepared baking sheet and drizzle generously with olive oil. Roast for 25

minutes, or until skins are charred.
Remove from oven, let cool slightly, and peel. For easy peeling, place the hot

peppers in a plastic bag, tie it closed, and let it sit for 30 minutes before peeling. The peels will come off easily.
Place peppers, three tablespoons olive oil, almond butter, lemon juice, garlic, paprikas, and salt in a food processor fitted with the S-blade. Blend until creamy. Taste and adjust seasoning, if desired.

Spray the bottom of a Crock-Pot with cooking spray. Place shallots, garlic, celery, and carrot on the bottom of the Crock-Pot. Place roast on top. Spray with cooking spray and season generously with salt and pepper.
Pour the pepper dip over the roast. Pour wine and water all around the roast. Cover and cook for eight to 10 hours on low, until soft. Cool completely before slicing.

Tips:
You can use the roasted pepper dip as part of a ground meat mixture, as a spread on bread before adding tuna or egg salad, or as a glaze for eat loaf. It’s delicious in a chickpea salad too.

Notes:
You can use all red peppers, if desired. I like the color of the dip when I use colored peppers.

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

Ingredients

Roasted Red Pepper Dip

6 peppers (I use 3 red, 2 orange, and 1 yellow)
1 small jalapeño pepper (optional)
3 tablespoons Gefen Olive Oil, plus more for drizzling
3 tablespoons creamy almond butter, such as Gefen
3 tablespoons freshly squeezed lemon juice or Tuscanini Lemon Juice
4 cloves garlic or 4 cubes Gefen Frozen Garlic
1/2 teaspoon smoked paprika
1/2 teaspoon paprika
salt, to taste

Meat

3 medium-large shallots, sliced (I use red shallots)
3 cloves garlic, chopped
1 stalk celery, sliced
1 carrot, cut into chunks
1 3-pound (1.36-kilogram) chuck roast or roast of your choice
salt, to taste
pepper, to taste
3/4 cup roasted red pepper dip
1/2 cup Alfasi Cabernet Sauvignon or other good-quality dry red wine
1/2 cup water

Directions

Step 1 - Prepare the Roasted Red Pepper Dip

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Wash and dry the peppers and cut them in half. Remove seeds. Place cut-side down

on the prepared baking sheet and drizzle generously with olive oil. Roast for 25

minutes, or until skins are charred.
Remove from oven, let cool slightly, and peel. For easy peeling, place the hot

peppers in a plastic bag, tie it closed, and let it sit for 30 minutes before peeling. The peels will come off easily.
Place peppers, three tablespoons olive oil, almond butter, lemon juice, garlic, paprikas, and salt in a food processor fitted with the S-blade. Blend until creamy. Taste and adjust seasoning, if desired.

Step 2 - Prepare the Meat

Spray the bottom of a Crock-Pot with cooking spray. Place shallots, garlic, celery, and carrot on the bottom of the Crock-Pot. Place roast on top. Spray with cooking spray and season generously with salt and pepper.
Pour the pepper dip over the roast. Pour wine and water all around the roast. Cover and cook for eight to 10 hours on low, until soft. Cool completely before slicing.

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