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Spiced Pot Roast

Ingredients
  Salt 1 Teaspoon
  Mace 1⁄2 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Chuck roast 3 Pound
  Onion 1 Large, chopped
  Celery stalks 2 , chopped
  Safflower oil 1⁄4 Cup (4 tbs)
  Vinegar 1⁄4 Cup (4 tbs)
  Chervil 1⁄2 Teaspoon
  Thyme 1⁄4 Teaspoon
  Safflower oil 1 Teaspoon
  Beef broth 4 Cup (64 tbs)
  Tomato sauce 2 Teaspoon
  Carrots 2 Cup (32 tbs), peeled
Directions

Mix together the salt, mace, and cloves.
Rub into meat.
Put into a large bowl.
Combine onion, celery, 1/4 cup oil, vinegar, chervil, and thyme, and mix together.
Pour over meat and marinate several hours or overnight, turning meat at least once.
Remove meat and save marinade.
In a Dutch oven, brown meat on all sides in 1 tablespoon hot oil.
Add enough beef broth to barely cover meat.
Cover pot tightly and simmer about 2 hours, adding more broth if needed.
Add the marinade, tomato sauce, and carrots.
Simmer until meat and vegetables are tender, about 40 minutes longer.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef

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