Recipe: Pot Roast New Orleans (aka The Best Pot Roast Ever!)

I've made a few changes to this recipe so I honestly can't say where I originally got it. I view it as 'mine' now...heh heh. If you like Pot Roast, I'll venture to say it doesnt get much better than this...mmmmmmmm.


Ingredients:

One 3 to 4 pound chuck roast (chuck roasts are more fatty but more flavorful)
1/2 tsp ground cloves
1/2 tsp allspice
1 Tablespoon kosher salt
one large onion, chopped
one clove garlic, chopped
2 Tablespoons lemon juice
1 Tablespoon red wine vinegar
1/2 c. vegetable oil
flour
2c. Canned Tomatoes (whole or diced)
1 and 1/2 cup water
2 beef boullion cubes
4 peeled carrots
a few red potatoes, cut in half if extra large
2 or 3 bay leaves.
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Mix spices and salt together. Rub into roast. Combine oinion, garlic, lemon juice, 1/4 cup oil, and vinegar in a dish. Place roast on top, turn to coat, and marinate for about five hours in the refrigerator, turning occasionally. Remove roast from marinade; save marinade. Sprinkle meat w/ flour and brown in remaining 1/4 cup oil in a dutch oven over medium-high heat. After searing roast, add remaining marinade, tomatoes, water, boullion cubes, and bay leaves. Cover and simmer about 2 and 1/2 hours. Add veggies, continue cooking over low heat about 45 minutes or until vegetables are tender. Serve w/ crusty bread and salad.

Makes about 8 servings
Calorie count: 555 per serving (gasp! But hey, you can eat healthy the rest of the day)