Spiced Pot Roast
A hearty spiced pot roast featuring tender beef simmered with aromatic cinnamon, cloves, and ginger, complemented by savory vegetables and a flavorful gravy perfect for comfort dinners.
Ingredients
Instructions
- Brown the beef roast, turning as needed, then remove it from the pot.
- Add chopped carrots, onions, and celery to the pot.
- Cook, stirring, for 2 minutes.
- Add beef broth, stirring to loosen brown meat bits.
- Stir in catsup, cider vinegar, ground cinnamon, ground cloves, and ground ginger.
- Return the beef to the pot and cook until the beef is tender.
- Remove the beef from the pot.
- Mix cornstarch with water to create a slurry.
- Return the beef to the pot and thicken the gravy with the cornstarch mixture.
Tips & Substitutions
For a richer flavor, consider marinating the beef roast overnight in a mixture of the beef broth, cider vinegar, and spices. If you don't have cornstarch, flour can be used to thicken the gravy instead. To boost the vegetable content, feel free to add potatoes or mushrooms, or even swap out the celery for bell peppers. This dish aligns well with other American recipes that utilize hearty cuts of beef.
Serving Suggestions
Serve the spiced pot roast with creamy mashed potatoes or buttered noodles to soak up the flavorful gravy. A side of steamed green beans or a fresh garden salad complements the dish nicely. For a comforting meal, consider pairing it with Beef And Barley Skillet Supper for a hearty experience.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a saucepan over low heat, adding a splash of beef broth if needed to maintain moisture. You can also reheat in the microwave, but cover it loosely to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Spiced Pot Roast contains roughly 682 calories, with 50g protein, 106g carbohydrates, and 18g fat. It is an excellent source of dietary fiber (109% of the Daily Value), protein (99% of the Daily Value), and iron (79% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can substitute with other cuts like chuck roast or brisket, which are ideal for slow cooking. Just ensure that the cut you choose has good marbling for tenderness and flavor. Adjust the cooking time based on the size and type of the meat.
What can I do if the gravy is too thin?
If your gravy turns out too thin, mix an additional tablespoon of cornstarch with cold water to create a slurry, then stir it into the simmering pot. Allow it to cook for a few minutes until it thickens. This method works well to achieve the desired consistency.
Can I make this pot roast in a slow cooker?
Absolutely! To cook in a slow cooker, brown the meat first, then add all the vegetables, broth, and seasonings into the slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours until the beef is tender. This method allows the flavors to meld beautifully over time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).