Sunday Dinner Savory Pot Roast Beef

1. 1

   Heat oven to 350.

2. 2

   Heat oil in a deep oven casserole dish or pot, that has a tight-fitting lid.

3. 3

   Rub the roast with Lawrey's salt.

4. 4

   When oil is hot, brown roast on all sides in the hot oil; look for a nice brown crispy texture.

5. 5

   When all sides are nicely browned, remove roast to a platter.

6. 6

   Put allspice, cinnamon, bay leaves and shallots in the hot oil and stirfry until shallots begin to brown; do not burn.

7. 7

   Pour in beef broth and stir, scraping sides and bottom of pan.

8. 8

   Return roast and any drippings that collected on the platter to the pot, turn once, cover tightly and put in oven (I don't even peek for the first 2 hours).

9. 9

   Roast until meat pulls apart, about 2 1/2 to 3 hours- check closely.

10. 10

    Remove roast to serving platter.

11. 11

    Pick out the 6 allspice berries, 2 bay leaves and cinamon stick, skim fat off and pour broth over the roast and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.