Spiced Beef Pot Roast
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
3 hrs
-
Servings
6 people
-
Calories
484 kcal
-
Course
Main Course, Dinner
-
Cuisine
American
Spiced Beef Pot Roast
Report
This beef pot roast is spiced with allspice and cinnamon sticks to bring a delicious aroma, and the wine vinegar makes a perfect fork-tender pot roast. Braised with root vegetables like onion, carrot and turnip, this recipe is classic comfort food at its best.
Share:
Ingredients
- 3 lb beef chuck at room temperature
- Korean coarse sea salt to season
- freshly cracked black pepper to taste
- 1 tsp paprika
- 1 tbsp butter
- 1 tbsp oil
- 1 medium onion
- 4 cloves garlic smashed
- 6 allspice berries
- 1 small cinnamon stick about 2-inch
- 3/4 lb carrot peeled and sliced into big chunks (2-inch)
- 3/4 lb turnip peeled and sliced into big chunks
- 4 tbsp wine vinegar or apple cider vinegar
- 4 tbsp beef broth
Add to Shopping List
Instructions
- Preheat the oven to 275˚F. Season beef chuck with salt liberally, and sprinkle with pepper, and paprika.
- Heat butter and oil in a braising pan and brown the beef until the surface is caramelized. Sear all sides, not just the top and bottom. Remove the beef from the pan and set aside.
- Add onion to the pan and sauté until slightly translucent, about 2 minutes. Add more oil if needed. Return beef to the pan and place on top of onion. Arrange carrot and turnip pieces around the beef. Add garlic, allspice, and cinnamon stick.
- Drizzle vinegar and beef broth around the beef and vegetables. Cover with a lid and place the pan in the preheated oven and cook for 3 to 3 1/2 hours. Remove the pot roast from the oven and let it rest for 10 minutes.
- Discard cinnamon stick and pick out the allspice berries (if you can). Skim fat if you desire. The sauce or "au jus" in the pan won't be thick, but it will be full of flavor.
- Beef will be very tender and easy to pull apart. Slice the beef with a knife or pull apart into chunks with a fork. Arrange the beef and root vegetables on a serving platter and spoon the gravy over the top. Serve the pot roast over mashed potato, couscous, or buttered noodles.
Equipments used:
Nutrition Information
Show Details
Calories
484kcal
(24%)
Carbohydrates
12g
(4%)
Protein
45g
(90%)
Fat
29g
(45%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Trans Fat
2g
Cholesterol
157mg
(52%)
Sodium
302mg
(13%)
Potassium
1095mg
(31%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
9534IU
(191%)
Vitamin C
18mg
(20%)
Calcium
93mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Calories | 484kcal | 24% |
| Carbohydrates | 12g | 4% |
| Protein | 45g | 90% |
| Fat | 29g | 45% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 2g | 100% |
| Cholesterol | 157mg | 52% |
| Sodium | 302mg | 13% |
| Potassium | 1095mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 9534IU | 191% |
| Vitamin C | 18mg | 20% |
| Calcium | 93mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
