Cinnamon and allspice make this roast perfect for fall.
It is also perfect for throwing in the crockpot in the morning and enjoying after work. A tip: Don’t skip the orange zest or the buttered rice! The orange zest brightens the dish and the buttered couscous adds just the right amount of depth.
Adapted from: Deborah Krasner. “Pot-Roast with Tomatoes, Cinnamon, and Allspice. Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat.
Spiced Roast with Tomatoes, Cinnamon, and Allspice
Serving Size: 12 servings
Prep Time: 15 min.
Cook Time: About 8 hours
- 3 pounds Grass Fed Beef Roast, frozen
- 2 tablespoons olive oil, plus more as needed
- 2 onions, roughly chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- Freshly ground pepper
- 1 can (28 ounces) tomatoes, diced
- 1 tablespoon white wine
- 1 teaspoon molasses, flavored if available
- Kosher salt
- Rice or couscous, buttered
- 2 to 3 tablespoon olive oil
- ½ cup pine nuts
- Orange zest, to tast
1.) Morning Prep: Heat a skillet to medium heat. Add the olive oil. Add the chopped onion and cook over medium-low heat until soft and translucent, approximately 3 to 5 minutes. Stir in the allspice, cinnamon, and pepper. Remove the netting from the roast and put it in the crockpot. Pour the onion and spice mixture (from above) in the crockpot. Add the tomatoes (and juices), wine, and molasses. Season with Kosher salt and ground pepper. Cook on medium to high all day, until the roast is fork tender and easily shreds or slices.
2.) Evening Meal: Once the roast falls apart, turn the heat off and let it rest in the crockpot for 15 minutes. Meanwhile, prepare the rice and toppings. Prepare the rice as directed on the package, and add butter to desired taste when cooked. To prepare the toppings, heat a skillet and add olive oil. When the oil is shimmering, fry the pine nuts until crisp and golden, approximately 45 seconds. Remove with a slotted spoon to a plate. Grate the orange zest.
3.) To Serve: Shred or slice the meat across the grain and place it on a platter. Pour the juices* from the crockpot over the meat. Top with the pine nuts and orange zest. Serve over buttered rice. *Chef’s Tip: Depending on how your crockpot cooks, you may be left with quite a bit of liquid after cooking the roast. If so, just reduce the liquid with red wine prior to pouring over the roast. Simply transfer the liquid to a sauce pan, add ½ cup of wine and boil until the sauce reduces to your desired consistency.
There you have it! I hope you enjoy this Spiced Roast with Tomatoes, Cinnamon, and Allspice Recipe!