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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I like to make this pot roast when I have dinner guests. If desired, potatoes and carrots can be added during the final hour of cooking time. Ingredients:
3 teaspoons salt |
1/2 teaspoon pepper |
1/2 teaspoon ground allspice |
1/4 teaspoon ground mace |
1 boneless beef chuck roast (4 to 5 pounds) |
2-1/4 cups tomato juice |
1 large onion, chopped |
8 tablespoons canola oil, divided |
3 tablespoons lemon juice |
4-1/2 teaspoons cider vinegar |
2 bay leaves |
3 tablespoons cornstarch |
1/3 cup cold water |
Directions:
1. Combine the salt, pepper, allspice and mace; rub over the roast. In a small bowl, combine the tomato juice, onion, 6 tablespoons oil, lemon juice and vinegar.
2. 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.
3. 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.
4. 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. Yield: 12-16 servings.
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