Spiced Beef Pot Roast Recipe

Name: Spiced Beef Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon ground allspice, 1/4 teaspoon ground mace, and more.

Yes, Spiced Beef Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spiced Beef Pot Roast

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