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Spiced Beef Pot Roast

 Spiced Beef Pot Roast
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.
12-16 ServingsPrep: 25 min. + marinating Cook: 2-3/4 hours


  • 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


  • 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.

2 of 2

Spiced Beef Pot Roast (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.