Spiced Pot Roast Recipe
Ingredients
| Salt | 1 Teaspoon | |
| Mace | 1⁄2 Teaspoon | |
| Ground cloves | 1⁄2 Teaspoon | |
| Chuck roast | 3 Pound | |
| Onion | 1 Large, chopped | |
| Celery stalks | 2 , chopped | |
| Safflower oil | 1⁄4 Cup (4 tbs) | |
| Vinegar | 1⁄4 Cup (4 tbs) | |
| Chervil | 1⁄2 Teaspoon | |
| Thyme | 1⁄4 Teaspoon | |
| Safflower oil | 1 Teaspoon | |
| Beef broth | 4 Cup (64 tbs) | |
| Tomato sauce | 2 Teaspoon | |
| Carrots | 2 Cup (32 tbs), peeled |
Nutrition Facts
Serving size: Complete recipe
Calories 2551 Calories from Fat 851
% Daily Value*
Total Fat 96 g148%
Saturated Fat 29.4 g147%
Trans Fat 0 g
Cholesterol 734.9 mg245%
Sodium 6341.4 mg264.2%
Total Carbohydrates 82 g27.5%
Dietary Fiber 15.7 g62.9%
Sugars 27.4 g
Protein 327 g653.8%
Vitamin A 869% Vitamin C 79.6%
Calcium 56.4% Iron 196.2%
*Based on a 2000 Calorie diet
Directions
Rub into meat.
Put into a large bowl.
Combine onion, celery, 1/4 cup oil, vinegar, chervil, and thyme, and mix together.
Pour over meat and marinate several hours or overnight, turning meat at least once.
Remove meat and save marinade.
In a Dutch oven, brown meat on all sides in 1 tablespoon hot oil.
Add enough beef broth to barely cover meat.
Cover pot tightly and simmer about 2 hours, adding more broth if needed.
Add the marinade, tomato sauce, and carrots.
Simmer until meat and vegetables are tender, about 40 minutes longer.
Chef
