8 Spice Pot Roast with Roasted Vegetables ans Garlic Fingerling Potatoes

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 527.0
  • Total Fat: 15.8 g
  • Cholesterol: 136.1 mg
  • Sodium: 323.8 mg
  • Total Carbs: 33.0 g
  • Dietary Fiber: 5.2 g
  • Protein: 54.1 g


From Foodnetwork.com From Foodnetwork.com
Number of Servings: 10


    5 to 6 pound boneless chuck or rump roast
    Fleur de sel, to season
    1/2 tablespoon coarse ground black peppercorns
    1/2 tablespoon coarse ground white peppercorns
    1/2 tablespoon coarse ground green peppercorns
    1/2 tablespoon coarse ground coriander
    1/2 tablespoon coarse ground cumin
    1 teaspoon coarse ground Szechwan peppercorns
    1/2 tablespoon ground cinnamon
    1/2 tablespoon chili flakes
    1/2 cup all-purpose flour
    Canola oil, to cook
    2 sliced onions
    6 cloves garlic, sliced
    5 thin slices ginger
    2 cups whole Roma tomatoes
    1 tablespoon sambal
    1 tablespoon brown sugar
    2 cups dry red wine
    2 zucchinis, roll cut
    2 bell peppers, large dice
    2 large carrots, peeled and roll cut
    1 pound button mushrooms, quartered
    Salt and black pepper, to taste
    Garlic Fingerling Potatoes, recipe follows
    East-West Mustard, recipe follows

    Garlic Fingerling Potatoes:
    2 pounds fingerling potatoes, washed and scrubbed, skin on
    1/4 cup chopped garlic
    1/3 cup extra virgin olive oil
    1/2 cup chopped French parsley
    Salt and black pepper, to taste

    East-West Mustard:
    1 tablespoon mustard powder
    1 tablespoon wasabi powder
    1/2 tablespoon sugar
    4 tablespoons Dijon mustard


Season the roast well with salt. Mix all of the spices and roll the roast well in the spices. Then roll the roast in the flour. Heat a Dutch oven or small stock pot to high. Coat with oil and sear all sides of the roast until very brown. Lower the heat and add the onions, garlic, ginger, tomatoes, sambal, sugar and wine. Check for seasoning. Cover tightly and let simmer for 3 to 3 1/2 hours. Turn the roast at least every hour. In a large bowl, mix together the zucchinis, peppers, carrots, mushrooms and season with salt and pepper. During the last hour of roasting, top the roast with the vegetables and cover. Roast is ready when it is fork tender. Remove roast and check the vegetables/sauce for seasoning. Plating On a very large platter, place a large mound of vegetables/sauce in the middle. Surround with potatoes and place roast on top. Serve with side of East-West Mustard. Slice roast tableside.

Wine Suggestion: Ravenswood, Sangiacomo Merlot, Sonoma Valley, 1997

For the Garlic Fingerling Potatoes: Preheat a hotel pan or heavy metal baking dish in a 375 oven. Toss the potatoes, garlic, olive oil, parsley with salt and pepper. When the pan is hot, add the potatoes. They should sizzle. Roast until they turn brown, then turn oven down to 350 degrees. Cook for about 30 minutes or until a knife easily pierces the spuds.

For the East West Mustard: Mix the 2 powders together and add enough water to make a paste. Mix in the sugar and Dijon. Serve in a small side dish.

Number of Servings: 10

Recipe submitted by SparkPeople user JOCHEBED1.