Spiced Pot Roast Food

SPICED BEEF POT ROAST

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.

SPICED POT ROAST

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.

SPICED ROAST BEEF

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.

SPICY ITALIAN POT ROAST

Steps:

• Sprinkle roast with salt and pepper. In a large heavy skillet on medium, heat oil. Add roast and cook until browned on both sides, about 6 minutes. Transfer roast to a 6-quart slow cooker. Add potatoes, carrots, onions, broth, tomatoes, pepperoncini with reserved liquid, Italian seasoning, paprika, cayenne (if using), garlic and bay leaf. Cover and cook on low for 8 to 10 hours or on high for 4½ to 5 hours. Discard bay leaf. Use a slotted spoon to transfer meat and vegetables to a platter; drizzle with cooking liquid and sprinkle with parsley. Note: This roast can also be served as a stew. Simply break up the cooked roast into smaller chunks. Divide the roast, vegetables and cooking liquid among bowls and sprinkle servings with parsley. We independently source all of the products that we feature on cleaneatingmag.com. If you buy from the links on our site, we may receive an affiliate commission, which in turn supports our work.

CARIBBEAN-SPICED POT ROAST

Steps:

• 1. Wash roast and pat dry with paper towel. Place in flat pan and let stand to room temperature.
• 2. Use a mortar and pestle to coarsely crush alspice seeds. Set aside. (diy mortar and pestle: coffee cup and thin glass bottle such as a hot sauce bottle.)
• 3. USE DISPOSABLE PLASTIC GLOVES WHEN HANDLING PEPPER! Cut pepper in half. Cut out fibers and seeds inside. Cut pepper into thin strips,stack and cut into tiny pieces. Set aside. CAUTION: THE OIL THAT COMES FROM THE PEPPER DURING DICING IS VERY HOT. WASH KNIFE AND CUTTING SURFACE IMMEDIATELY AND TOSS GLOVES IN GARBAGE.
• 4. Combine crushed alspice pods, scotch bonnet, onions, garlic and mushroom soy in small bowl. You will use this to season the roast.
• 5. Make small 1 1/2 - inch (wide and deep) slits in the roast. Fill the slits with the herb seasoning mixture. Reserve extra seasoning mixture.
• 6. Heat 2 T. oil in a heavy Dutch oven over medium-high heat. Place roast in oil and brown in pot, all over, several minutes on each side. Tip: Don't move the roast while a side is browning, or it won't brown well.
• 7. When roast is browned, pour the remainder of the sauce over the roast plus 1 1/2 cup water and bring to a simmer. Cover.
• 8. Place in 300 degrees F oven for 15 minutes, then drop to 225 degrees F. Cook for 3 to 3 1/2 hours, or longer, until meat is tender.

SLOW COOKER SPICY MISSISSIPPI POT ROAST

Steps:

• Add the roast to the slow cooker.
• Sprinkle over the spicy ranch mix, and lipton soup mix over the roast.
• Add the peppers and the 1/4 cup of juices.
• Lay the stick of butter on top.
• Cover and cook on LOW for 9-10 hours.
• Shred and remove any fatty pieces.
• Serving possibilities are endless! My favorite is white rice, but serving on mashed potatoes or buns is a great idea!
• Enjoy!

8 SPICED POT ROAST WITH ROASTED VEGETABLES AND GARLIC FINGERLING POTATOES

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.

SPICY POT ROAST WITH BACON

Steps:

• Heat oven to 325°F.
• Cook and stir bacon in ovenproof Dutch oven on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Reserve for later use. Discard all but 1 Tbsp. drippings from pan.
• Add roast to reserved drippings in pan; cook on medium-high heat 5 min. on each side or until evenly browned. Pour tomato sauce over roast. Add onions and garlic; cover.
• Bake 1-1/2 hours. Add yucca and carrots; sprinkle with pepper. Bake, covered, 45 min. to 1 hour or until roast is tender.
• Transfer roast and vegetables to platter, reserving drippings in pan. Cut roast across the grain into thin slices. Spoon pan drippings over roast and vegetables; sprinkle with cilantro and reserved bacon.

SPICY WINE POT ROAST

Steps:

• Sprinkle meat with salt and pepper; place in slow-cooking pot. Combine remaining ingredients; pour over meat. Cover and cook on low for 8-10 hours. Remove meat and slice. If desired, thicken sauce, with flour dissolved in a small amount of water, serve over meat.
• This is tasty served with mashed potatoes, and broccoli spears.

ONE-POT SPICED ROAST CHICKEN

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.

SPICED POT ROAST

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.