Spicy pot roast

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  • 2 kg beef pot roast, blade cut
  • 2 tabs olive oil
  • 1 cup tomato puree
  • 1 cup dry red wine
  • 2 strips orange peel, pith removed
  • 1/4 tsp sugar
  • 5 cloves
  • 2 cinnamon sticks
  • 1 clove garlic, crushed
  • 12 small white onions, peeled




Heat olive oil in large saucepan and add meat, brown on all sides. Add tomato puree and 1/2 cup wine, orange, cloves, cinnamon and garlic. Cover and bake for 3 hours at 150 C. Add onion and remaining wine, cover and cook for an extra hour or until meat is tender. Stand meat for 15 minutes before slicing.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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One thought on “Spicy pot roast

  1. I tried this recipe using a bolar roast and it turned out very tender – I couldn’t slice it when it was hot, it just fell apart. There was too much cinnamon for my taste and there didn’t seem to be enough liquid – what was left at the end of the cooking period had a very strong flavour.