This pot roast, with its richly spiced sauce, is especially tender thanks to a combination of long marinating and slow cooking. Good with potato dumplings and green vegetables.
Prepare ahead: The beef should be marinated for at least 2 days before cooking.
Leftovers can be thinly sliced and piled into rustic bread with braised red cabbage and a little spicy mustard.
Freezing Information: Freeze for up to 2 months.
Preparation Time30 min
Preparation Time - Text30 mins, plus marinating
Cooking Time2 min
Total Timea day or more
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Taste and Texturehot & spicy, meaty
- 2 cups hearty red wine
- 2/3 cup red wine vinegar
- 2 onions, thinly sliced
- 1 tbsp light brown sugar
- ½ tsp freshly grated nutmeg
- 4 whole allspice berries, lightly crushed
- 4 black peppercorns, lightly crushed
- 2 bay leaves, crumbled
- ½ tsp salt
- 2 1/4 lb (1kg) beef chuck or round roast
- 2 tbsp vegetable oil
- 1 onion, sliced
- 1 celery stalk, chopped
- 1 tbsp all purpose flour
- 1/3 cup crushed gingersnap cookies
Bring the wine, vinegar, 2/3 cup water, onions, sugar, nutmeg, allspice, peppercorns, bay leaves, and salt to a boil in a saucepan. Let cool completely.
Place the beef in a bowl and pour in the cooled marinade. Cover with plastic wrap and refrigerate, turning the meat over every 8 hours or so, for 2–3 days.
Preheat the oven to 350°F (180°C). Lift the beef from the marinade, drain well, then pat dry with paper towels. Strain the marinade into a bowl, discarding the spices.
Heat the oil in a large flameproof casserole over medium-high heat. Add the beef and cook about 10 minutes, until browned on all sides. Transfer to a plate. Add the onion and celery to the casserole and cook, stirring constantly, for about 5 minutes, until beginning to brown. Sprinkle in the flour and stir for 1 minute. Stir in 2 cups of the reserved marinade and bring to a boil, stirring often.
Return the beef to the casserole and baste with the liquid. Cover tightly. Bake for about 2¼ hours, or until very tender.
Transfer the beef to a serving platter and tent with aluminum foil. Strain the cooking liquid into another saucepan, bring to a boil, and cook until reduced to about 1¼ cups. Whisk in the gingersnaps and cook, whisking often, until the sauce is smooth and lightly thickened. Season with salt and pepper. Slice the beef crosswise, spread the slices on the platter, and spoon some of the sauce over. Serve hot, with the rest of the sauce passed on the side.
2008 Dorling Kindersley