Ingredients
Scale
- 2.30 lb. beef roast
- 1/2 cup beef broth
- 2 Tablespoon butter
- 2 teaspoons black pepper
- 1 teaspoon ginger
- 1 teaspoon juniper berries
- 1 teaspoon cumin
- 1 teaspoon garlic
- 1/2 teaspoon cloves
- 2 allspice berries (whole)
- 1 bay leaf
Instructions
- Melt the butter in a cast iron skillet.
- Add the black pepper, ginger, juniper berries, cumin, garlic, cloves, allspice and bay leaf.
- Simmer for one minute to combine the flavors.
- Cut the beef roast in half, then add it to the cast iron skillet.
- Brown on all sides. This takes about a minute depending on how hot the skillet is.
- Remove the beef roast and put it in the cast iron dutch oven crockette. I set the two pieces side by side to make them fit.
- Add the beef broth.
- Put the lid on and cook on high for 3 hours.
- Turn the heat to low to keep the meat to stay warm until you are ready to serve it.
