Spiced Pot Roast
|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)|
|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.