Spiced Beef Pot Roast 3 teaspoons salt 1/2 teaspoon pepper 1/2 teaspoon ground allspice 1/4 teaspoon ground mace 1 boneless beef chuck roast (4 to 5 pounds) 2-1/4 cups tomato juice 1 large onion, chopped 8 tablespoons vegetable oil, divided 3 tablespoons lemon juice 4-1/2 teaspoons cider vinegar 2 bay leaves 3 tablespoons cornstarch 1/3 cup cold water Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Spiced Beef Pot Roast cont. Combine the salt, pepper, allspice and mace; rub over the roast. In a bowl, combine the tomato juice, onion, 6 tablespoons oil, lemon juice and vinegar; mix well. Pour half of the marinade into a large resealable plastic bag; add roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade. Drain and discard marinade from meat. In a Dutch oven, brown roast on both sides in remaining oil over medium-high heat; drain. Pour reserved marinade over roast; add bay leaves. Bring to a boil. Reduce heat; cover and simmer for 2-3/4 hours or until meat is tender. Remove roast and keep warm. Discard bay leaves. Skim fat from pan juices. In a small bowl, combine cornstarch and water until Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008

	Spiced Beef Pot Roast smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Strain; serve with meat. Yield: 12-16 servings. Printed from tasteofhome.com Oct 14, 2008 Copyright Reiman Media Group, Inc © 2008