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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

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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