Spiced Beef Pot Roast
TOTAL TIME: Prep: 25 min. + marinating Cook: 2-3/4 hours
YIELD: 12-16 servings.
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
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3 teaspoons salt
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1/2 teaspoon pepper
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1/2 teaspoon ground allspice
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1/4 teaspoon ground mace
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1 boneless beef chuck roast (4 to 5 pounds)
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2-1/4 cups tomato juice
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1 large onion, chopped
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8 tablespoons canola oil, divided
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3 tablespoons lemon juice
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4-1/2 teaspoons cider vinegar
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2 bay leaves
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3 tablespoons cornstarch
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1/3 cup cold water
Directions
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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.
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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.
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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.
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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.
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