Pot Roast II

READY IN: 4hrs
Top Review by John Allyn

I didn't really care for the choice of spices. Being more of a meat and potato guy, I substituted potato for the turnip. This recipe needs more veggies, the peppers added a nice flavor but the overall feeling we had was that something was missing- (veggies).

Ingredients Nutrition


  1. Start with boiling the broth.
  2. Thaw the roast completely and wait until it's room-temperature. Rub it with the garlic. Put it into a bag with the flour and shake thoroughly.
  3. Make sure every square inch of the roast is floured, but pat it between your hands to dust off excessive amounts.
  4. Heat the oil in a big, coverable caserole until it is fragrant. Brown the roast on both sides (do not seer). Once you've flipped the roast, add the peppers, carrots, and turnip.
  5. Pour in the boiling broth.
  6. Add the onion stuck with cloves, the pepper corns, and the bay leaf.
  7. Bring to a boil, cover then reduce heat to low (or, optionally, place in an oven preheated to 300 Deg.
  8. F). This requires 2-3 hours to cook right. Flip the roast over once every hour.
  9. Before the last hour, add the Worcestershire sauce, thyme, basil, cumin, mace, turmeric, and rosemary.
  10. Remove the bay leaf, onion, and pepper corns before serving.
  11. Naturally, the broth and vegetables go with it. Serves best with rice, but potatoes are more traditional.
  12. Andrew Bernstein Montreal, CANADA

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