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Spiced Pot Roast

5
Total Time
2 hr 58 min
Prep
13 min
Cook
2 hr 45 min
Serves
6
Difficulty
Easy
Once you’ve assembled the spices, browned the beef, and cut the vegetables, this slow-simmering dish needs little attention.

Ingredients

uncooked lean beef round

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(es)

4 medium, each cut into 12 pieces

uncooked carrot(s)

3 medium, cut into 1-inch pieces

frozen pearl onion(s)

2 cup(s)

garlic clove(s)

3 medium 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. Yields 1 slice beef with 1 cup vegetables and 2 tablespoons broth per serving.

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.

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