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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

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;

Printed from tasteofhome.com Oct 14, 2008

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Spiced Beef Pot Roast cont.

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 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.