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Prep Time: 35 Minutes Cook Time: 210 Minutes |
Ready In: 245 Minutes Servings: 8 |
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Ingredients:
1 teaspoon(s) ground cumin |
1 teaspoon(s) sea salt |
1/2 teaspoon(s) ground ginger |
1/2 teaspoon(s) ground turmeric |
1/4 teaspoon(s) ground black pepper |
1 (2 1/2 to 3 pounds) boneless beef chuck roast |
2 tablespoon(s) extra-virgin olive oil |
2 sliced onions |
1 3/4 cup(s) reduced-sodium beef broth |
1/2 cup(s) tomato juice |
1 head(s) cauliflower, cut into florets |
1 pound(s) carrots, cut into 1-inch chunks |
1/2 pound(s) potatoes, cut into 1-inch chunks |
Directions:
1. Preheat oven to 350°F. In a small bowl, combine cumin, salt, ginger, turmeric and pepper. Pat roast dry with paper towels and rub all over with seasoning mixture.
2. In a large Dutch oven or oven-proof heavy saucepot, heat olive oil over medium-high heat. Add roast and brown on all sides. Remove to a plate and set aside. Add onions and 1/4 cup water and cook about 8 minutes or until tender and golden, stirring occasionally.
3. Stir in broth and juice and bring to a boil. Add roast back to pot, cover and transfer to oven. Roast 2 hours.
4. Stir in potatoes and carrots, cover and continue roasting 45 minutes longer or until vegetables and meat are tender. Transfer roast and vegetables to a large serving platter and drizzle with pan juices.
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