Skip to main contentSkip to footer
Join now & get access to 11,000+ healthy, delicious recipes

Spiced pot roast

5
Points®
Total Time
3 hr
Prep
15 min
Cook
2 hr 45 min
Serves
6
Difficulty
Easy
Give your traditional pot roast a tasty makeover with this wonderful spiced version. Eye-round roast, great for long, slow cooking, braises to a fork-tender alongside potatoes, carrots, and elegant pearl onions in a Middle-Eastern inspired broth of coriander, cinnamon and ginger. Simple to prepare, this dish is great for weekend meals when you have more time to cook. Once you’ve assembled the spices, browned the beef, and cut the vegetables, this slow-simmering dish needs little attention. Try over rice to capture the flavorful juices with each bite. The spice blend is mildly sweet so kids can enjoy the exotic-yet-familiar flavors at a family dinner. Serving six, this dish a wonderful for entertaining as well.

Ingredients

Uncooked lean beef bottom round roast

16½ oz, eye-round roast, trimmed of all visible fat

Canned beef broth

14½ oz, reduced-sodium

Hot pepper sauce

1 tsp

Ground coriander

1 tsp

Table salt

¾ tsp

Ground cinnamon

¼ tsp

Ground ginger

¼ tsp

Black pepper

¼ tsp, freshly ground

Uncooked red potato

4 medium, each cut into 12 pieces

Carrots

3 medium, cut into 1-inch pieces

Frozen pearl onion

2 cup(s)

Garlic

3 clove(s), minced

Instructions

  1. Spray a Dutch oven with olive oil nonstick spray and set over medium-high heat. Add the beef and cook, turning frequently, until browned, 8–10 minutes.
  2. Stir in the broth, hot pepper sauce, coriander, salt, cinnamon, ginger, and ground pepper; bring to a boil. Reduce the heat to medium-low and simmer, covered, about 1 1⁄2 hours.
  3. Add the potatoes, carrots, onions, and garlic; mix well. Simmer, covered, until the beef and vegetables are fork-tender, 55–60 minutes. Transfer the beef to a cutting board; let stand 10 minutes. Cut into 6 slices and serve with the vegetables and broth.
  4. Serving size: 1 slice beef with 1 cup vegetables and 2 tbsp broth

Notes

We’ve used frozen small white onions for convenience, but if you want to dress up the dish a bit, substitute an equal amount of peeled medium-sized shallots.

People Also Like

People Also Like