Spiced Pot Roast

By JimMac

Ingredients

• 3 tablespoons packed brown sugar
• 2 teaspoons ground cloves
• 2 teaspoons ground allspice
• 2 teaspoons ground cinnamon
• 1 teaspoon cracked black pepper
• 1 boneless beef bottom round roast or beef chuck pot roast (about 4 pounds)
• 2 cups Swanson® Beef Stock (Regular or Unsalted)
• 1 bottle (12 ounces) stout or dark beer
• Chopped fresh parsley

Details

Servings 10

Preparation

Step 1

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.

RECIPE TIPS

Serving Suggestion: Serve the pot roast with hot boiled potatoes.