Mulled Roast with Cloves & Allspice Recipe
Serving Size: 10 servings
Cooking: Moderate
Prep Time: 20 min.
Cook Time: 8 hrs.
Ingredients
- ~ 3 pounds Farmer Girl grass fed chuck roast or arm roast, thawed
- 2 tablespoons grapeseed oil, plus more as needed
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Coarse sea salt
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2 onions, chopped
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1 teaspoon ground cinnamon
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1 teaspoon ground allspice
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½ teaspoon whole cloves
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Freshly ground pepper
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1-28 ounce can diced tomatoes
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½ cup red wine of choice
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1 teaspoon molasses
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Couscous, buttered
Toppings
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½ cup pine nuts, toasted
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Orange zest, to taste
Directions
Step 1: Thaw Roast
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Thaw beef chuck or arm roast – plan on 24 to 48 hours in the refrigerator.
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Bring roast to room temperature. Remove from package, keep netting intact, and pat dry with paper towels.
Step 2: Do the Farmer Girl Sear
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Heat a well-seasoned cast iron skillet to high.
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Add 2 tablespoons grapeseed oil, or enough to barely cover the surface of the skillet.
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Once oil is shimmering, sprinkle coarse sea salt evenly over skillet.
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The pan is ready when it starts to smoke; the salt may even start to crackle and pop.
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Place roast in skillet to sear, 3 to 4 minutes. The meat is seared when it easily releases from skillet with a thick salty crust.
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Flip and sear other side in the same manner.
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Once crustily seared, remove roast and place in slow cooker/ covered baking dish.
Step 3: Pick Up the Flavor in The Skillet
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In the same skillet, add chopped onions. Cook over medium-low heat until soft and translucent. Add grapeseed oil if needed.
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Stir in the allspice, cinnamon, cloves and pepper. Remove skillet from heat.
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Pour the onion and spice mixture over the roast. Add the tomatoes (with juices), wine, and molasses.
Step 4: Slowly Cook All Day
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Slow Cooker: Cook for approximately 8 hours on low in a slow cooker.
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Dutch Oven: Cook at 200 degrees for approximately 8 hours in oven.
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Roast is finished cooking when fork-tender, easily shredding with a fork.
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Remove netting, shred or slice roast. Place meat back in slow cooker or dutch oven.
Step 5: Prepare Couscous & Toasted Pine Nuts
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Prepare couscous as directed on package; add butter to desired taste when cooked.
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Pine Nuts: Heat a skillet to high. Add a bit of grapeseed oil. When the oil is shimmering, cook the pine nuts until crisp and golden, approximately 45 seconds.
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Grate orange zest.
Step 6: Serve
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Plate beef.
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Ladle au jus over the beef.
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Top with toasted pine nuts and orange zest.
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Serve.
There you have it! Enjoy this Mulled Roast with Cloves and Allspice Recipe!
Adapted from: Krasner, Deborah. “Pot-Roast with Tomatoes, Cinnamon, and Allspice.” Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat. Stewart, Tabori & Chang, 2010.
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