pot roast

The BEST Pot Roast You'll Ever Have!

I’ll be honest with you guys, pot roast really isn’t my think. I choke it down to be polite and so I’ve eaten something, but I generally find it too fatty and incredibly bland. This is a heavily spice pot roast though. That’s why it caught my eye!

I’m thinking this recipe will be one of the best pot roast recipes a person would ever try. The amount of herbs and spices is incredible. I love flavorful meals!

Know what’s really going to help this pot roast be amazing? You end up marinating it for 8 hours up to overnight. Those flavors will just permeate and become drool worthy. This is really promising recipe. Keep it in mind for your next pot roast meal!

Ingredients

3 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon ground allspice

1/4 teaspoon ground mace

1 (4 pound) boneless beef chuck  roast

2 1/4 cups tomato juice

1 large onion, chopped

8 tablespoons vegetable oil,  divided 3

tablespoons lemon juice

4 1/2 teaspoons cider vinegar

2 bay leaves

3 tablespoons cornstarch

1/3 cup cold water

Instructions

  1. Combine the salt, pepper, allspice and mace; rub over the roast. In a bowl, combine the tomato juice, onion, 6 tablespoons oil, lemon  juice and vinegar; mix well. 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.
  2. 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.
  3. 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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