Balin’s Spiced Beef Roast

Everyone needs a good roast once in awhile. Beef pot roast I mean. This version was inspired by the dwarf Balin from the Hobbit and would be perfect for Christmas dinner or an everyday meal.

Wanna know how I know it’s the holidays? It’s not the dread of going to any shopping center, the tree up and decorated, or my pants fitting tighter. No, it’s the box of tissues I have been burning through.

Granted, the 5 hours in the cold on Saturday, screaming my lungs out while I watched my buckeyes go into double overtime to beat that team up north, probably didn’t help my condition. Worth every nerve wracking second.

But now I’m in need of some hot tea and a slow cooked meal. This spiced beef roast would be perfect right about now. I actually made it back in February for our Lord of the Rings movie marathon (Balin is one of the dwarves). It was devoured in true hobbit form. Another great slow cooked beef is my Italian Braised Beef.

One year ago: Peanut Butter Sheet Cake with Chocolate Icing

Two years ago: Sweet Potato Casserole Pancakes with Cranberry Sauce Syrup

Four years ago: White Cheddar and Arugula Pesto Mac & Cheese

Five years ago: Bean and Cheese Taquitos

BALIN’S SPICED BEEF ROAST

Serves 6-8

Ingredients:

MARINADE

2-3 lb. beef rump or blade roast

1/2 cup dry red wine

1/2 cup apple juice or cider

1 bay leaf

1-1/2 tsp salt

1 tsp pepper

1 tsp cinnamon

1 tsp allspice

1/2 tsp ground cloves

ROASTING

1/2 cup dry red wine

1/2 cup beef broth

2 carrots, chopped

1 white onion, chopped

1 russet potato, peels and chopped

1 bay leaf

1 bunch thyme

2 cloves garlic, minced

1 tsp fresh minced ginger

Salt and pepper to taste

Water as needed to cover

Fresh chopped parsley, for garnish

Directions:

1. In a large zip-top bag, add the beef and all of the marinade ingredients. Squeeze out excess air and seal closed. Place in a large bowl and refrigerate 12-24 hours in the fridge.
2. Preheat oven to 300 degrees.
3. In a large, heavy, oven-safe pot, heat the olive oil over medium-high. Remove meat from marinade and add to pan. Brown on all sides, about 3 minutes per side. Add wine and broth and scrape up any bits that stuck to the pan. Add the rest of the ingredients and enough water just to cover everything.
4. Bake covered in oven for about 3 hours, or until internal temperature reads 160F.
5. Serve garnished with parsley.

Source: Adapted from Middle-Earth Recipes.