Spiced Beef Pot Roast

13 ingredients
4 steps

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

Directions

  1. 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. 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. 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. 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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