Spiced Beef Pot Roast

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.

Course Dinner, Main Course

Cuisine Western

Diet Gluten Free, Low Lactose

Keyword allspice, beef pot roast, braising, cinnamon sitck, comfort food, slow cooking, spiced beef pot roast, sunday dinner

Prep Time 15

Cook Time 3

Servings people

Calories 484

Author Holly Ford

Equipment

braiser pan

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

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.

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