Spiced Pot Roast
- Total Time
- 2:58
- Prep
- 0:13
- Cook
- 2:45
- Serves
- 6
- Difficulty
- Easy
Once you’ve assembled the spices, browned the beef, and cut the vegetables, this slow-simmering dish needs little attention.
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uncooked lean beef round16 ½ oz, eye-round roast, trimmed of all visible fat
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canned beef broth14 ½ oz, reduced-sodium
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hot pepper sauce1 tsp
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ground coriander1 tsp
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table salt¾ tsp
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ground cinnamon¼ tsp
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ground ginger¼ tsp
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black pepper¼ tsp, freshly ground
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uncooked red potato(es)4 medium, each cut into 12 pieces
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uncooked carrot(s)3 medium, cut into 1-inch pieces
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frozen pearl onion(s)2 cup(s)
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garlic clove(s)3 clove(s), medium, minced
- 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.
- 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.
- 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. Yields 1 slice beef with 1 cup vegetables and 2 tablespoons broth per serving.