Warm Spiced Pot Roast Recipe - This pot roast recipe is a throwback to old school braised beef roast recipes from the 1800s. The spices are warm, and reminiscent of what we would eat today in pies and cakes; not on a savoury roast beef. But this style of roast was popular in North America and Europe, before falling out of favour around 1900. This style of recipe lives on in South America as Receta de Posta cartagenera or Posta Negra (Colombian-Style Black Beef). This is an easy pot roast recipe filled with flavour!Ingredients:45 mL (3 Tbsp) oil1 large onion, diced2-3 cloves garlic15 mL (1 Tbsp) dry mustard30 mL (2 Tbsp) Worcestershire sauce45 mL (3 Tbsp) tomato pasteSalt to taste½ - 1 cinnamon stick2 mL (½ tsp) whole allspice15 mL (1 Tbsp) peppercorns5 whole cloves1 mL (¼ tsp) nutmeg½ blade of mace60 mL (¼ cup) brown sugar125 mL (½ cup) red wine500 mL (2 cups) stock1.5 Kg (3 pounds) pot roast / blade roastMethod:Preheat oven to 150ºC-160ºC (300ºF-320ºF).On the stovetop in a cast iron Dutch Oven, sauté the onions in some oil until they are translucent.Toss in the garlic and fry another minute or two.Stir in the mustard, Worcestershire, tomato, salt, cinnamon, allspice, peppercorns, cloves, nutmeg, mace, and brown sugar.Pour in the wine and stock.Add in the roast, cover, and place in the oven for 2-3 hours - or until done.When cooked, remove the roast and strain off the solids.Return the liquid to the pot and bring to a boil.Thicken with a beurre manié.#LeGourmetTV #GlenAndFriendsCooking