We’ll be upfront with you, this delicious spiced pot roast isn’t the type of dish you can make last minute—it’s an overnight process. That doesn’t mean you should shy away from making it though—especially for a special occasion—because, while a bit time-consuming, the recipe is super easy to put together. The key to unlocking the flavor in this dish is marinating it overnight in the fridge before searing, and cooking in a dutch oven on the stovetop.
Nutrition (per serving)
763 calories; 59g fat; 50g protein; 7g carbohydrate; 1g dietary fiber; 6g net carbs.
Makes 6 servings
- 4 lbs beef chuck
- ½ tsp black pepper
- ½ tsp allspice
- ¼ tsp ground nutmeg
- 4 medium tomatoes
- 1 medium onion
- 3 Tbsp olive oil
- 3 Tbsp lemon juice
- 1 ½ Tbsp cider vinegar
- 2 tbsp lard
- ⅔ cup beef broth, divided
- 2 bay leaves
How to make it
Sprinkle roast lightly all over with salt, if using. In a small bowl, mix together pepper, all spices, and nutmeg. Sprinkle over both sides of roast and rub in well. Stab it all over with a fork.
Core tomatoes, cut in chunks, and put in food processor. Peel onion and cut it in chunks; throw in food processor with tomatoes. Pulse until chopped. Now add olive oil, lemon juice, and vinegar. Run the processor till you’ve got a thin paste.
Put roast in a big zipper-lock bag and pour in mixture from food processor. Seal bag, pressing out air as you go. Refrigerate for at least 8 hours.
Pull out roast; drain and reserve marinade. In a Dutch oven, over medium-high heat, melt lard and sear roast on both sides.
Now add marinade, beef broth, and bay leaves. Bring to a boil, then turn down to a simmer. Cover and let cook for a good 2 ½ to 3 hours, until the meat is fork-tender.
Remove roast to a platter and keep warm. Now turn up heat and reduce juices in pot until they’re starting to thicken up. Pour sauce into gravy boat and serve with pot roast.