For pepper sauce: 2 Tablespoons olive oil 1-1/2 cup onions, chopped 3 red peppers, roasted, peeled and chopped 2 large garlic cloves, minced 1 Tablespoon paprika 1/4 teaspoon cinnamon Cayenne pepper to taste 1-1/2 cup gf beef stock 1 cup water Salt and pepper to taste
Preheat oven to 450 degrees F. In a small bowl, mix together oil, thyme, allspice, salt and pepper. Rub mixture over surface of roast and place roast in a roasting pan. Place on lower third rack in the oven and roast for 15 minutes. Reduce temperature to 250 degrees F and continue to roast until an inserted meat thermometer registers 155 degrees F, about an hour and a half. Remove roast from oven, cover with foil and let sit for 15 minutes.
For sauce: In a medium saucepan, heat oil over medium heat. Add peppers, garlic, paprika, cinnamon and cayenne to taste. Stir to combine and add broth and water. Bring to a boil, reduce heat to simmer, partially cover and cook for about 1-1/2 hours. Transfer mixture to food processor and puree. Season to taste with salt and pepper. To serve, spoon sauce on serving plate and top with a slice of roast.
To roast peppers: Place peppers on a baking sheet under broiler. Broil on each side until skins are blackened. Remove from oven and place in a bowl and cover with plastic wrap. Let sit for 15 minutes.