A flavorful and aromatic pot roast inspired by Mediterranean spices, perfect for a hearty dinner.
Prepare the beef by making small slits and inserting garlic cloves into the meat.
Inserting garlic into the meat infuses it with flavor during cooking.
Season the beef with salt and ground black pepper on all sides.
Seasoning the beef evenly ensures a balanced flavor.
Heat oil in a Dutch oven over medium-high heat and sear the beef on all sides until browned.
Searing locks in the juices and adds a rich flavor to the meat.
Remove the beef and sauté the onion, carrot, and celery in the same pot until softened.
Using the same pot retains the flavors from the beef.
Add tomato paste, red wine vinegar, cinnamon, nutmeg, allspice, and paprika to the pot and stir well.
Mixing the spices with the tomato paste enhances their aroma.
Return the beef to the pot and add the beef broth. Bring to a simmer.
Ensure the beef is partially submerged in the liquid for even cooking.
Cover the pot and cook on low heat for 1.5 hours, or until the beef is tender.
Check occasionally to ensure the liquid level is sufficient.
Remove the beef and let it rest for 10 minutes before slicing.
Resting allows the juices to redistribute, making the meat juicier.
Stir the sauce well and serve it over the sliced beef.
Serve with a side of crusty bread or mashed potatoes for a complete meal.
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