Ingredients Jump to Instructions ↓

  1. 3 teaspoons salt

  2. 1/2 teaspoon pepper

  3. 1/2 teaspoon ground allspice

  4. 1/4 teaspoon ground mace

  5. 1 boneless beef chuck roast (4 to 5 pounds)

  6. 2-1/4 cups tomato juice

  7. 1 large onion, chopped

  8. 8 tablespoons canola oil, divided

  9. 3 tablespoons lemon juice

  10. 4-1/2 teaspoons cider vinegar

  11. 2 bay leaves

  12. 3 tablespoons cornstarch

  13. 1/3 cup cold water

Instructions Jump to Ingredients ↑

  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. 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. 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. 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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