Written By Cynthia Annett-Hynes Main course / Recipes Apr 8, 2009 Spiced Pot Roast SHARE VIA: Facebook Twitter PinterestSpiced Pot Roastby Nathan FongServes 4 to 6 3 Tbsp unsalted butter8 oz smoked slab bacon, cut into 1-inch by 1⁄4-inch piecessea saltOne 2 1⁄2 to 3 pound beef chuck roast, cut crosswise into 4 equal steaks6 medium onions, thinly sliced12 lg garlic cloves, thinly sliced1⁄2 cup beef stock20 allspice berries12 black peppercorns1⁄4 to 1⁄2 tsp crushed red pepper flakes1 bay leaf1 cup chopped canned tomatoes2 cups dry white wine1 cup beef stock2 Tbsp chopped flat leaf parsley In a large heavy casserole or Dutch oven with a tight fitting lid, melt 2 Tbsp of the butter over medium heat. Add the bacon and reduce heat to medium low and cook until crisp but still tender, about 10 minutes. Using a slotted spoon, remove the bacon and set aside, leaving the fat in the pot.Generously salt the beef. Increase the heat of the pot to medium high and cook the steaks until browned on both sides, about 3 to 4 minutes per side. Work in batches if there is not enough room in the pot. Remove steaks to a platter and set aside.Add in the onions, garlic and 1 tsp salt into the pot and sauté over medium high heat, stirring regularly until softened, 6 to 8 minutes. Add beef stock to deglaze bottom of pot. Remove everything from pot and transfer to a side dish.Preheat oven to 350F.Rub the inside of the pot with the remaining 1 Tbsp butter. Spread half of the onion mixture over the bottom of the casserole. Lay the meat in a single layer over the onions. Scatter the allspice berries, peppercorns, red pepper flakes, bay leaf, chopped tomatoes and half the reserved bacon over the meat. Add the remaining onion mixture on top and scatter the remaining bacon over the top. Slowly pour the wine, beef stock and any collected beef or onion juices on the plates into the pot. Add more wine and stock to just cover the solids if necessary.Bring to a bubling simmer and cook for 5 minutes. Cover and transfer to the oven and cook for 20 minutes. Reduce oven to 250 and continue cooking for 3 to 3 1⁄2 hours or until meat is very tender.Turn off oven, uncover pot and let the pot roast rest in the oven for about 30 minutes.Divide the meat among wide serving dishes. Spoon over the onion broth, garnish with parsley and serve with hot steamed rice or mashed potatoes.Main CourseRecipes SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Food / How to Cook / Main course / Recipes January 14, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Skewered Spicy Chicken and Shiitake Skewers Rebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce. Serves 4 ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Sheet Pan Jambalaya An untraditional take on a classic recipe using local West Coast ingredients, leftover rice, a few kooky twists and just one pan. Hooked yet? ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.