Pot Roast a la New Orleans

1 3-1/2- to 4-pound boneless beef arm pot roast
 
1 t. salt

1/2 t. pepper

1/2 t. ground mace

1/4 t. ground allspice
 
1/4 t. ground cloves

1 C. chopped onion

2 T. cooking oil

2 T. lemon juice

1 T. vinegar

1 clove garlic, minced

2 T. cooking oil

2 C. tomato juice

1-1/2 C. beef broth

2 to 3 bay leaves

8 medium carrots, halved crosswise

4 medium potatoes, quartered

2 large onions, cut into wedges

1/2 C. cold water

1/4 C. all-purpose flour

Trim fat from meat. In a small bowl, combine the salt, pepper, mace, allspice, and cloves; rub onto meat. For marinade, stir together the chopped onion, 2 tablespoons oil, lemon juice, vinegar, and garlic. Place meat in a large self-sealing plastic bag set in a bowl; pour marinade over meat. Seal bag. Marinate in the refrigerator for at least 6 hours or up to 24 hours, turning occasionally.

Remove meat from bag, reserving the marinade. In a 6- to 8-quart Dutch oven, brown meat on all sides in 2 tablespoons hot oil. Drain off excess oil. Add the reserved marinade, tomato juice, beef broth, and bay leaves. Bring to boiling; reduce heat. Cover and simmer for 2 hours. Add carrots, potatoes, and onion wedges. Return to boiling; reduce heat. Cover and simmer about 45 minutes more or until meat and vegetables are tender. Transfer meat and vegetables to a platter. Discard bay leaves. Keep meat and vegetables warm.

For gravy, skim fat from cooking juices; discard fat. Measure 2-1/2 cups of the juices. Discard remaining juices. Return the 2-1/2 cups juices to the Dutch oven. Stir cold water into flour. Stir into juices. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve gravy with meat and vegetables.

Makes 8 servings.