Spiced Beef Pot Roast

• 3 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground mace
• 1 boneless beef chuck roast (4 to 5 pounds)
• 2-1/4 cups tomato juice
• 1 large onion, chopped
• 8 tablespoons canola oil, divided
• 3 tablespoons lemon juice
• 4-1/2 teaspoons cider vinegar
• 2 bay leaves
• 3 tablespoons cornstarch
• 1/3 cup cold water

1. Combine the salt, pepper, allspice and mace; rub over the roast. In a small bowl, combine the tomato juice, onion, 6 tablespoons oil, lemon juice and vinegar.
2. Pour half of the marinade into a large resealable plastic bag; add roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
3. Drain and discard marinade from meat. In a Dutch oven, brown roast on both sides in remaining oil over medium-high heat; drain. Pour reserved marinade over roast; add bay leaves. Bring to a boil. Reduce heat; cover and simmer for 2-3/4 hours or until meat is tender.
4. Remove roast and keep warm. Discard bay leaves. Skim fat from pan juices. In a small bowl, combine cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Strain; serve with meat.

salt, pepper, ground allspice, ground mace, chuck roast, tomato juice, onion, canola oil, lemon juice, cider vinegar, bay leaves, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/spiced-beef-pot-roast/ (may not work)