Name: Spiced Beef Pot Roast
Prep time: 25 min
Cook time: 25 min
Yield: 1
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Spiced Beef Pot Roast

1. 3 teaspoons salt -

2. 1/2 teaspoon pepper -

3. 1/2 teaspoon ground allspice -

4. 1/4 teaspoon ground mace -

5. 1 boneless beef chuck roast (4 to 5 pounds) -

6. 2-1/4 cups tomato juice -

7. 1 large onion, chopped -

8. 8 tablespoons canola oil, divided -

9. 3 tablespoons lemon juice -

10. 4-1/2 teaspoons cider vinegar -

11. 2 bay leaves -

12. 3 tablespoons cornstarch -

13. 1/3 cup cold water -

How to cook deliciously - Spiced Beef Pot Roast

1. Stage

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. Stage

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. Stage

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. Stage

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.