1. Campbell's Kitchen Home 
  2. Recipes 
  3. Spiced Pot Roast

Spiced Pot Roast

This is no ordinary pot roast...it marinates overnight and gets unique, mouthwatering flavor from beer, brown sugar, cinnamon, cloves and allspice.  Give it a try...you'll be surprised how the flavors combine to make a tender, delicious pot roast.

At a glance

Prep

5 min.

Total

15 hr. 15 min.

Serves

8

Bake: 3 hr.

Chill: 12 hr.

Stand: 10 min.

Made With

  • Swanson® Beef Stock

    Swanson® Beef Stock

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don’t worry, we won’t use your friend’s email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

3 tablespoons packed brown sugar
2 teaspoons ground cloves
2 teaspoons ground allspice
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon cracked black pepper
1 beef chuck pot roast or boneless beef bottom round roast (about 4 pounds)
2 cups Swanson® Beef Stock (Regular or Unsalted)
1 bottle (12 ounces) stout or dark beer
Chopped fresh parsley

How to Make It

  • 1

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

  • 2

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

  • 3

    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 the beef with the stock mixture. Sprinkle with the parsley, if desired.

Full Screen View

Easy Substitutions

  • Serving Suggestion: Serve the pot roast with hot boiled potatoes.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#27051_1
Sign Up For Meal-Mail®

Your Recently Viewed Recipes