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Prep Time: 25 Mins
Cook Time: 2 hrs and 45 mins
3 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground allspice (1/2 tsp ground cinnamon + 1/2 tsp ground cloves = 1 tsp ground allspice)
1 (4 pound) boneless beef chuck roast
2 1/4 cups tomato juice
1 large onion, chopped
8 tablespoons vegetable oil, divided
3 tablespoons lemon juice
4 1/2 teaspoons cider vinegar
2 bay leaves
3 tablespoons cornstarch
1/3 cup cold water
Combine the salt, pepper, and allspice
Rub over the roast.
In a bowl, combine the tomato juice, onion, 6 tablespoons oil, lemon juice and vinegar; mix well.
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.
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