Pot Roast with Tomatoes, Cinnamon, and Allspice

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Pot Roast

Here’s a favorite grass-fed beef recipe for a busy after-school meal. I love using my crock pot for it! Adapted from Deborah Krasner’s Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat (Stewart, Tabori & Chang, 2010).

Ingredients

  • 2 lbs. grass-fed chuck roast
  • kosher salt
  • 1/4 cup olive oil
  • 3 onions, cut into small pieces
  • 1 tsp. ground allspice
  • 1 tsp. ground cinnamon
  • black pepper
  • 1 (28-oz.) can chopped tomatoes
  • 1 Tbs. white wine or vermouth
  • 1 tsp. molasses or maple syrup

Directions

Bring meat to room temperature and blot dry. Sprinkle with salt and let sit for 30 minutes. You can cook the onions and spices in a braising pot and add the meat and tomatoes, assuring the liquid reaches three-quarters way up the meat. Bring to a simmer and reduce heat until meat is tender (4–5 hours) or cook in a 275 °F oven for a similar time. Remove meat with tongs and let rest for 15 minutes. Cook the sauce down to concentrate flavors. Taste for seasonings if necessary. If serving as a roast, slice across the grain over rice or pasta. If serving as a pasta sauce, shred the meat and return it to the gravy.

Serves 6 as a roast or 10 shredded for pasta sauce.

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Home Recipes Pot Roast with Tomatoes, Cinnamon, and Allspice