Source:
Campbell's Recipes
Tagged With:
8 servings
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Spiced Pot Roast
This is no ordinary pot roast...it marinates overnight and gets unique, mouthwatering flavor from beer, brown sugar, cinnamon, cloves and allspice. Give it a try...you'll be surprised how the flavors combine to make a tender, delicious pot roast. |
Rating:
Rate This Recipe |
Serves:
8 servings
Prep Time:
5 minutes
Cook Time:
3 hours
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3 tablespoons packed brown sugar
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2 teaspoons ground cloves
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2 teaspoons ground allspice
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2 teaspoons ground cinnamon
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1 teaspoon cracked black pepper
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1 boneless beef bottom round roast or beef chuck pot roast (about 4 pounds)
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2 cups Swanson® Beef Stock (Regular or Unsalted)
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1 bottle (12 ounces) stout or dark beer
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Chopped fresh parsley
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Stir the brown sugar, cloves, allspice, cinnamon and black pepper in a large bowl. Add the beef and turn to coat. Cover the bowl and refrigerate for 12 hours or overnight.
Place the beef in a 6-quart oven-safe saucepot. Pour the stock and beer over the beef. Cover the saucepot.
Bake at 350°F. for 3 hours or until the beef is fork-tender. Remove the beef from the saucepot and let stand for 10 minutes. Thinly slice the beef. Serve the beef with the stock mixture. Sprinkle with the parsley, if desired.
Serving Suggestion: Serve the pot roast with hot boiled potatoes.
Notes:
Nutritional Values per Serving using Swanson Beef Stock: Calories 305, Total Fat 10g, Saturated Fat 3g, Cholesterol 117mg, Sodium 192mg, Total Carbohydrate 9g, Dietary Fiber 1g, Protein 40g, Vitamin A 2%DV, Vitamin C 1%DV, Calcium 3%DV, Iron 26%DV
Nutritional Values per Serving using Swanson Unsalted Beef Stock: Calories 302, Total Fat 10g, Saturated Fat 3g, Cholesterol 117mg, Sodium 102mg, Total Carbohydrate 8g, Dietary Fiber 1g, Protein 39g, Vitamin A 0%DV, Vitamin C 1%DV, Calcium 3%DV, Iron 26%DV
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