Spiced Beef Pot Roast Friday, November 16, 2007


1/2 tsp ground allspice
4 1/2 tsp cider vinegar
1/2 cup vegetable oil, divided
1 large onion, chopped
3 TBSP lemon juice
2 bay leaves
1/2 tsp pepper
1 (4 pound) boneless beef chuck roast
3 tsp salt
2 1/4 cups tomato juice
1/4 tsp ground mace (1/2 tsp nutmeg)
3 TBSP cornstarch
1/3 cup cold water


Combine the salt, pepper, allspice and mace; rub over the roast. In a bowl, combine the tomato juice, onion, 6 tablespoons oil, lemon juice and vinegar; mix well. 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 to 3 hours or until meat is tender. Remove roast and keep warm.

To thicken gravy:
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. Serve with meat.

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