Cooking With Beer, Whiskey and Spirits

Ingredients:

• 3-4 lb beef chuck roast
• 2 tbsp olive oil
• 2 large onions, sliced
• 4 cloves garlic, minced
• 3 large carrots, chopped
• 2 large potatoes, cut into chunks
• 1 cup beef broth
• 1 cup crushed tomatoes
• 2 tbsp tomato paste
• 1 tbsp ground allspice
• 1 tbsp ground cinnamon
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried thyme (or fresh sprigs)
• Salt and pepper to taste
• 1/2 tsp ground cloves (optional, for extra warmth)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Season the beef generously with salt and pepper on all sides.
3. In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side. Remove the roast and set it aside.
4. In the same pot, add the onions and garlic, cooking until softened and fragrant, about 5 minutes.
5. Add the spices: allspice, cinnamon, cumin, coriander, thyme, and cloves (if using). Stir well to coat the onions and garlic, allowing the spices to release their aroma.
6. Stir in the tomato paste, cooking for another minute.
7. Deglaze the pot with the beef broth, scraping any browned bits from the bottom for added flavor.
8. Add the crushed tomatoes, carrots, and potatoes. Return the roast to the pot, nestling it among the vegetables.
9. Cover and cook in the preheated oven for 3-4 hours or until the meat is tender and easily shreds with a fork. (Check halfway through to ensure there’s enough liquid, adding a little water if needed.)
10. Remove from the oven, and let the roast rest for 10 minutes before serving.
11. Garnish with fresh parsley and serve with warm bread or rice.

This pot roast has a rich, savory flavor with subtle warmth from the Middle Eastern spices, perfect for a cozy meal. Enjoy!