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!
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
- 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.
- 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.
- 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.