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

• Coarse sea salt

• 2 onions, chopped

• 1 teaspoon ground cinnamon

• 1 teaspoon ground allspice

• ½ teaspoon whole cloves

• Freshly ground pepper

• 1-28 ounce can diced tomatoes

• ½ cup red wine of choice

• 1 teaspoon molasses

• Couscous, buttered

Toppings

• ½ cup pine nuts, toasted

• Orange zest, to taste

Directions

Step 1: Thaw Roast

• Thaw beef chuck or arm roast – plan on 24 to 48 hours in the refrigerator.

• Bring roast to room temperature. Remove from package, keep netting intact, and pat dry with paper towels.

Step 2: Do the Farmer Girl Sear

• Heat a well-seasoned cast iron skillet to high.

• Add 2 tablespoons grapeseed oil, or enough to barely cover the surface of the skillet.

• Once oil is shimmering, sprinkle coarse sea salt evenly over skillet.

• The pan is ready when it starts to smoke; the salt may even start to crackle and pop.

• 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.

• Flip and sear other side in the same manner.

• Once crustily seared, remove roast and place in slow cooker/ covered baking dish.

Step 3: Pick Up the Flavor in The Skillet

• In the same skillet, add chopped onions. Cook over medium-low heat until soft and translucent. Add grapeseed oil if needed.

• Stir in the allspice, cinnamon, cloves and pepper. Remove skillet from heat.

• Pour the onion and spice mixture over the roast. Add the tomatoes (with juices), wine, and molasses.

Step 4: Slowly Cook All Day

• Slow Cooker: Cook for approximately 8 hours on low in a slow cooker.

• Dutch Oven: Cook at 200 degrees for approximately 8 hours in oven.

• Roast is finished cooking when fork-tender, easily shredding with a fork. 

• Remove netting, shred or slice roast. Place meat back in slow cooker or dutch oven.

Step 5: Prepare Couscous & Toasted Pine Nuts

• Prepare couscous as directed on package; add butter to desired taste when cooked.

• 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.

• Grate orange zest.

Step 6: Serve

• Plate beef.

• Ladle au jus over the beef.

• Top with toasted pine nuts and orange zest.

• 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.