Spiced Pot Roast Recipes

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SPICED BEEF POT ROAST



Spiced Beef Pot Roast image

I like to make this pot roast when I have dinner guests. If desired, potatoes and carrots can be added during the final hour of cooking time.

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 12-16 servings.

Number Of Ingredients 13

3 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground mace
1 boneless beef chuck roast (4 to 5 pounds)
2-1/4 cups tomato juice
1 large onion, chopped
8 tablespoons canola oil, divided
3 tablespoons lemon juice
4-1/2 teaspoons cider vinegar
2 bay leaves
3 tablespoons cornstarch
1/3 cup cold water

Steps:

  • 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.

Nutrition Facts :

SPICED POT ROAST



Spiced Pot Roast image

I ALWAYS looked forward to Sunday dinner at my grandparents' house, because Grandmother was the best cook anywhere. All her meals were delicious, but I especially loved dinners featuring this savory pot roast. It's wonderful with garden-fresh vegetables on the side and a dessert made with apples. -Frances Wilson, Tulsa, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 3h15m

Yield 6-8 servings.

Number Of Ingredients 12

1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 boneless beef rump or chuck roast (3 pounds)
2 tablespoons vegetable oil
1-1/2 cups beef broth
1/2 cup chutney
1/2 cup raisins
1/2 cup chopped onion
1-1/2 teaspoons curry powder
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger

Steps:

  • Combine flour, salt and pepper; rub over entire roast. In a Dutch oven, brown roast in oil on all sides. Combine remaining ingredients and pour over roast. , Cover and bake at 325° for 3 hours or until meat is tender. Thicken gravy if desired.

Nutrition Facts : Calories 400 calories, Fat 20g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 524mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 35g protein.

SPICED ROAST BEEF



Spiced roast beef image

Matt Tebbutt's roast beef combines spices and meltingly tender meat. It'll be just as good cold, too

Provided by Matt Tebbutt

Categories     Main course

Time 2h

Yield Serves 6 with leftovers

Number Of Ingredients 6

1 tbsp juniper berries
1 tbsp coriander seeds
1 tbsp black peppercorns
1 tbsp allspice berries
2 tbsp olive oil
2kg-3kg (4lb 8oz-6lb 8oz) topside joint of beef - depending on the amount of leftovers you want

Steps:

  • Combine all the spices and ½ tbsp salt together in a pestle and mortar. Give everything a good grind, keeping a little of its coarseness. Rub the oil and then the ground spices all over the beef and massage in well. Cover and chill overnight to marinate.
  • Next day, heat oven to 190C/170C fan/gas 5. Weigh your joint and roast for 10 mins per 450g for rare meat and 15 mins per 450g for medium, plus an extra 20 mins. Cover and rest for 20 mins while you finish the salads, then slice and serve. Alternatively, roast the beef in the morning and serve at room temperature for dinner.

Nutrition Facts : Calories 396 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 51 grams protein, Sodium 0.68 milligram of sodium

8 SPICED POT ROAST WITH ROASTED VEGETABLES AND GARLIC FINGERLING POTATOES



8 Spiced Pot Roast with Roasted Vegetables and Garlic Fingerling Potatoes image

Provided by Ming Tsai

Categories     main-dish

Time 4h15m

Yield 4 to 6 servings

Number Of Ingredients 35

5- to 6-pound boneless chuck or rump roast
Fleur de sel, to season
1/2 tablespoon coarse ground black peppercorns
1/2 tablespoon coarse ground white peppercorns
1/2 tablespoon coarse ground green peppercorns
1/2 tablespoon coarse ground coriander
1/2 tablespoon coarse ground cumin
1 teaspoon coarse ground Szechwan peppercorns
1/2 tablespoon ground cinnamon
1/2 tablespoon chili flakes
1/2 cup all-purpose flour
Canola oil, to cook
2 sliced onions
6 cloves garlic, sliced
5 thin slices ginger
2 cups whole Roma tomatoes
1 tablespoon sambal
1 tablespoon brown sugar
2 cups dry red wine
2 zucchinis, roll cut
2 bell peppers, large dice
2 large carrots, peeled and roll cut
1 pound button mushrooms, quartered
Salt and black pepper, to taste
Garlic Fingerling Potatoes, recipe follows
East-West Mustard, recipe follows
2 pounds fingerling potatoes, washed and scrubbed, skin on
1/4 cup chopped garlic
1/3 cup extra virgin olive oil
1/2 cup chopped French parsley
Salt and black pepper, to taste
1 tablespoon mustard powder
1 tablespoon wasabi powder
1/2 tablespoon sugar
4 tablespoons Dijon mustard

Steps:

  • Season the roast well with salt. Mix all of the spices and roll the roast well in the spices. Then roll the roast in the flour. Heat a Dutch oven or small stock pot to high. Coat with oil and sear all sides of the roast until very brown. Lower the heat and add the onions, garlic, ginger, tomatoes, sambal, sugar and wine. Check for seasoning. Cover tightly and let simmer for 3 to 3 1/2 hours. Turn the roast at least every hour. In a large bowl, mix together the zucchinis, peppers, carrots, mushrooms and season with salt and pepper. During the last hour of roasting, top the roast with the vegetables and cover. Roast is ready when it is fork tender. Remove roast and check the vegetables/sauce for seasoning. Plating On a very large platter, place a large mound of vegetables/sauce in the middle. Surround with potatoes and place roast on top. Serve with side of East-West Mustard. Slice roast tableside.
  • Preheat a hotel pan or heavy metal baking dish in a 375 oven. Toss the potatoes, garlic, olive oil, parsley with salt and pepper. When the pan is hot, add the potatoes. They should sizzle. Roast until they turn brown, then turn oven down to 350 degrees. Cook for about 30 minutes or until a knife easily pierces the spuds.
  • Mix the 2 powders together and add enough water to make a paste. Mix in the sugar and Dijon. Serve in a small side dish.

8 SPICED POT ROAST WITH ROASTED VEGETABLES AND GARLIC FINGERLING POTATOES



8 Spiced Pot Roast with Roasted Vegetables and Garlic Fingerling Potatoes image

Provided by Ming Tsai

Categories     main-dish

Time 4h20m

Yield 4 to 6 servings

Number Of Ingredients 35

One 5- to 6-pound boneless chuck or rump roast
Fleur de sel
1/2 tablespoon coarsely ground black peppercorns
1/2 tablespoon coarsely ground white peppercorns
1/2 tablespoon coarsely ground green peppercorns
1/2 tablespoon coarsely ground coriander
1/2 tablespoon coarsely ground cumin
1 teaspoon coarsely ground Szechwan peppercorns
1/2 tablespoon ground cinnamon
1/2 tablespoon chile flakes
1/2 cup all-purpose flour
Canola oil, to cook
2 sliced onions
6 cloves garlic, sliced
5 thin slices ginger
2 cups whole Roma tomatoes
1 tablespoon sambal
1 tablespoon brown sugar
2 cups dry red wine
2 zucchinis, roll cut
2 bell peppers, large dice
2 large carrots, peeled and roll cut
1 pound button mushrooms, quartered
Salt and black pepper
Garlic Fingerling Potatoes, recipe follows
East-West Mustard, recipe follows
2 pounds fingerling potatoes, washed and scrubbed, skin on
1/4 cup chopped garlic
1/3 cup extra virgin olive oil
1/2 cup chopped chervil
Salt and black pepper
1 tablespoon mustard powder
1 tablespoon wasabi powder
1/2 tablespoon sugar
4 tablespoons Dijon mustard

Steps:

  • Season the roast well with salt. Mix all of the spices and roll the roast well in the spices. Then roll the roast in the flour. Heat a Dutch oven or small stock pot to high. Coat with oil and sear all sides of the roast until very brown. Lower the heat and add the onions, garlic, ginger, tomatoes, sambal, sugar and wine. Check for seasoning. Cover tightly and let simmer for 3 to 3 1/2 hours. Turn the roast at least every hour. In a large bowl, mix together the zucchinis, peppers, carrots, mushrooms and season with salt and pepper. During the last hour of roasting, top the roast with the vegetables and cover. Roast is ready when it is fork tender. Remove roast and check the vegetables/sauce for seasoning.
  • Plating: On a very large platter, place a large mound of vegetables/sauce in the middle. Surround with Garlic Fingerling Potatoes and place roast on top. Serve with side of East-West Mustard. Slice roast tableside.
  • Preheat a hotel pan or heavy metal baking dish in a 375 oven. Toss the potatoes, garlic, olive oil, and chervil with salt and pepper. When the pan is hot, add the potatoes. They should sizzle. Roast until they turn brown, then turn oven down to 350 degrees. Cook for about 30 minutes or until a knife easily pierces the spuds.
  • Mix the 2 powders together and add enough water to make a paste. Mix in the sugar and Dijon. Serve in a small side dish.

SPICED POT ROAST



Spiced Pot Roast image

I ALWAYS looked forward to Sunday dinner at my grandparents' house, because Grandmother was the best cook anywhere. All her meals were delicious, but I especially loved dinners featuring this savory pot roast. It's wonderful with garden-fresh vegetables on the side and a dessert made with apples. -Frances Wilson, Tulsa, Oklahoma

Provided by Allrecipes Member

Time 3h15m

Yield 6

Number Of Ingredients 12

⅓ cup all-purpose flour
1 teaspoon salt
¼ teaspoon pepper
3 pounds boneless beef rump or chuck roast
2 tablespoons cooking oil
1 ½ cups beef broth
½ cup chutney
½ cup raisins
½ cup chopped onion
1 ½ teaspoons curry powder
½ teaspoon garlic powder
½ teaspoon ground ginger

Steps:

  • Combine flour, salt and pepper; rub over entire roast. In a Dutch oven, brown roast in oil on all sides. Combine remaining ingredients and pour over roast. Cover and bake at 325 degrees F for 3 hours or until meat is tender. Thicken gravy if desired.

Nutrition Facts : Calories 632.2 calories, Carbohydrate 25.7 g, Cholesterol 138.3 mg, Fat 37.4 g, Fiber 1.6 g, Protein 47.1 g, SaturatedFat 13.7 g, Sodium 639.5 mg, Sugar 15.7 g

CROCKED SPICED UP POT ROAST



Crocked Spiced Up Pot Roast image

Make and share this Crocked Spiced Up Pot Roast recipe from Food.com.

Provided by Denise in NH

Categories     Meat

Time 10h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 -4 lbs pot roast
1 package brown gravy mix
1/4 cup Heinz 57 steak sauce
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon garlic powder
2 tablespoons balsamic vinegar
1/2 cup water
1/2 cup red wine
salt and pepper

Steps:

  • Sprinkle meat with salt and pepper.
  • Place in slow cooker.
  • Combine remaining ingredients.
  • pour over pot roast.
  • cover; cook on low 8-10 hours-- enjoy.

ONE-POT SPICED ROAST CHICKEN



One-pot spiced roast chicken image

Experiment with roast chicken: stuff with a spiced butter and surround with a creamy, tikka-inspired sauce before topping with a punchy green chutney

Provided by Good Food team

Categories     Dinner

Time 2h10m

Yield Serves 4-6

Number Of Ingredients 21

2 tbsp ghee or butter, softened 1 medium chicken (about 1.6kg) cooked pilau rice and naans, to serve (optional)
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp smoked paprika
1½ tsp ground turmeric
1 onion, chopped
4 large garlic cloves
1-2 red chillies, chopped, plus extra sliced chillies to serve
1 large thumb-sized piece of ginger, peeled and chopped
1 tbsp sunflower oil
2 tbsp ghee or butter
2 x 400g cans chopped tomatoes, blitzed in a food processor until smooth
2 tsp light brown soft sugar
3-4 tbsp double cream
30g cashew nuts, toasted and chopped
small bunch of coriander, plus extra leaves to serve
small bunch of mint
1 lemon, juiced
½ tsp sugar
70ml olive oil

Steps:

  • Heat the oven to 200C/180C fan/ gas 6. If you're making the spice mix, combine all the ingredients and set aside. For the sauce, tip the onion, garlic, chilli and ginger into a food processor and blitz until smooth. Heat the oil and ghee or butter in a large frying pan over a medium heat and fry the spiced onion purée with a pinch of salt for 12 mins. Add 2 tbsp of the spice mix, turn up the heat to high and cook for 1 min. Tip in the tomatoes, sugar and 250ml water. Bring to a simmer. Season well with salt and turn off the heat.
  • To prepare the chicken, put the remaining spice mix in a bowl with 1 tsp sea salt and the ghee or butter, and mash together. Push two-thirds of the spiced butter beneath the skin of the chicken breasts, then rub the rest over the outside of the breasts and legs. Season the chicken skin with 1 tsp sea salt and tie the legs together. Sit the chicken in a 28-30cm pan, shallow casserole or roasting tin and pour the sauce around the bird. Cover the chicken with foil and roast for 40 mins, then remove the foil and roast for another 30-40 mins, or until cooked through (when you cut into one of the legs, the juices should run clear). Stir the double cream into the sauce. Taste for seasoning and leave to rest, uncovered, for 10 mins.
  • Make the chutney by blitzing all the ingredients together in a food processor until coarse. Season to taste.
  • Top the chicken with some extra sliced chillies and coriander leaves, then serve with the chutney, pilau rice and naan, if you like.

Nutrition Facts : Calories 649 calories, Fat 50 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 37 grams fiber, Protein 37 grams protein, Sodium 1.9 milligram of sodium

SPICED POT ROAST



Spiced Pot Roast image

I ALWAYS looked forward to Sunday dinner at my grandparents' house, because Grandmother was the best cook anywhere. All her meals were delicious, but I especially loved dinners featuring this savory pot roast. It's wonderful with garden-fresh vegetables on the side and a dessert made with apples. -Frances Wilson, Tulsa, Oklahoma

Provided by Allrecipes Member

Time 3h15m

Yield 6

Number Of Ingredients 12

⅓ cup all-purpose flour
1 teaspoon salt
¼ teaspoon pepper
3 pounds boneless beef rump or chuck roast
2 tablespoons cooking oil
1 ½ cups beef broth
½ cup chutney
½ cup raisins
½ cup chopped onion
1 ½ teaspoons curry powder
½ teaspoon garlic powder
½ teaspoon ground ginger

Steps:

  • Combine flour, salt and pepper; rub over entire roast. In a Dutch oven, brown roast in oil on all sides. Combine remaining ingredients and pour over roast. Cover and bake at 325 degrees F for 3 hours or until meat is tender. Thicken gravy if desired.

Nutrition Facts : Calories 632.2 calories, Carbohydrate 25.7 g, Cholesterol 138.3 mg, Fat 37.4 g, Fiber 1.6 g, Protein 47.1 g, SaturatedFat 13.7 g, Sodium 639.5 mg, Sugar 15.7 g

SPICED POT ROAST



Spiced Pot Roast image

This is a fantastic roast, definitely company-worthy and makes a very pretty presentation. This is a complete meal with the addition of wheat rolls and a salad.

Provided by CaliforniaJan

Categories     Roast Beef

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 15

3 garlic cloves
2 teaspoons seasoning salt
5 lbs boned rump roast
3 tablespoons oil
3 medium onions, sliced
4 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
seasoning salt
1/3 cup tomato paste
1 (17 ounce) can whole tomatoes
1 beef bouillon cube
2 cups cooked white rice
1 cup canned red kidney beans, heated
2 avocados, sliced, for garnish

Steps:

  • Mash garlic with seasoned salt. With sharp knife, cut small holes in meat and fill them with garlic mixture. Heat oil in a Dutch oven and brown meat on all sides. Add onions and saute for several minutes. Add spices, seasonings, and tomato paste.
  • Drain tomatoes, reserving the juice, and set tomatoes aside. If necessary, add water to the juice to make 1 1/4 cups. Add bouillon cube to juice and heat to dissolve. Add this to meat, cover and simmer for 2 1/4 hours or until almost tender.
  • Add tomatoes and and simmer for another 15 minutes or until meat is tender and tomatoes are heated through. Adjust seasonings. Toss rice with heated kidney beans. Transfer meat to heated platter, pour juices over, surround with rice and kindey bean mixture and garnish with avocado slices.

Nutrition Facts : Calories 656.1, Fat 38.1, SaturatedFat 12.4, Cholesterol 138.4, Sodium 354.8, Carbohydrate 26.1, Fiber 6.3, Sugar 4.3, Protein 51.4

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