Spiced Beef Pot Roast Recipe

5 1 1
Spiced Beef Pot Roast Recipe
Spiced Beef Pot Roast Recipe photo by Taste of Home
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Spiced Beef Pot Roast Recipe

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5 1 1
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I like to make this pot roast when I have dinner guests. If desired, potatoes and carrots can be added during the final hour of cooking time.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. + marinating Cook: 2-3/4 hours
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. + marinating Cook: 2-3/4 hours

Ingredients

  • 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 canola oil, divided
  • 3 tablespoons lemon juice
  • 4-1/2 teaspoons cider vinegar
  • 2 bay leaves
  • 3 tablespoons cornstarch
  • 1/3 cup cold water

Directions

Combine the salt, pepper, allspice and mace; rub over the roast. In a small bowl, combine the tomato juice, onion, 6 tablespoons oil, lemon juice and vinegar.
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 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.
Originally published as Spiced Beef Pot Roast in Country Extra November 2003, p49

  • 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 canola oil, divided
  • 3 tablespoons lemon juice
  • 4-1/2 teaspoons cider vinegar
  • 2 bay leaves
  • 3 tablespoons cornstarch
  • 1/3 cup cold water
  1. Combine the salt, pepper, allspice and mace; rub over the roast. In a small bowl, combine the tomato juice, onion, 6 tablespoons oil, lemon juice and vinegar.
  2. 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.
  3. 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.
  4. 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.
Originally published as Spiced Beef Pot Roast in Country Extra November 2003, p49

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cathy6415 User ID: 7638729 56926
Reviewed Jan. 28, 2014

"This was very hearty and filling. Great on a cold winter night."

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