Spiced Beef Pot Roast

Name: Spiced Beef Pot Roast
Prep time: 25 min
Cook time: 2 h 45 min
Total time: 3 h 10 min
Yield: 12-16 servings.
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

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.

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.

Originally published as Spiced Beef Pot Roast in Country Extra November 2003