Balin’s Spiced Beef Roast

by Erin

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.

Balin's Spiced Beef Roast 1

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


Serves 6-8



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


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


  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.


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Katie June 24, 2023 - 1:30 am

Thanks for sharing! I’m going to give this a try. Could you please clarify one thing for me? When you say, “add the rest of the ingredients and enough water just to cover,” do you mean enough water to just cover the vegetables, or do you actually add enough to cover the meat? Also, do the veggies get soggy after roasting for three hours? Thank you!

Erin June 25, 2023 - 9:04 pm

No problem! Yes add enough to cover everything, including the meat. As for the veggies, they are root vegetables so they will be softer but they still hold their shape.

Lord of the Rings Menu – The Seven Hobbit Meals September 22, 2021 - 6:00 am

[…] for dinner (between Two Towers and Return of the King), I made a version of what is called “Balin’s spiced beef”. It was marinated and subsequently roasted with all kinds of spices, wine, and apple […]


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