Spiced Pot Roast

Spiced Pot Roast

Marinating Time: 12 hr.
Prep Time: 5 min.
Bake Time: 3 hr.
Stand Time: 10 min.

3 tbsp. packed brown sugar
2 tsp. ground cloves
2 tsp. ground allspice
2 tsp. ground cinnamon
1 tsp. cracked black pepper
1 boneless beef bottom round roast or beef chuck pot roast (about 4 pounds)
2 cups Swanson Beef Stock
1 bottle (12 ounces) stout or dark beer
Hot boiled potato
Chopped fresh parsley

Stir the sugar, cloves, allspice, cinnamon and black pepper in a large bowl. Add the beef and turn to coat. Cover the bowl and refrigerate for 12 hours or overnight.

Place the beef in a 6-quart oven-safe saucepot. Pour the stock and beer over the beef. Cover the saucepot.

Bake at 350°F. for 3 hours or until the beef is fork-tender. Remove the beef from the saucepot and let stand for 10 minutes. Thinly slice the beef. Serve with the stock mixture and the potatoes. Sprinkle with the parsley.

Serves 8.