You are here

Spiced Pot Roast

  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

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

Main Dish

Rate It

Your rating: None
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2551 Calories from Fat 851

% Daily Value*

Total Fat 96 g148%

Saturated Fat 29.4 g147%

Trans Fat 0 g

Cholesterol 734.9 mg245%

Sodium 6341.4 mg264.2%

Total Carbohydrates 82 g27.5%

Dietary Fiber 15.7 g62.9%

Sugars 27.4 g

Protein 327 g653.8%

Vitamin A 869% Vitamin C 79.6%

Calcium 56.4% Iron 196.2%

*Based on a 2000 Calorie diet

Spiced Pot Roast Recipe