Spiced Pot Roast Recipe

By traciesparks

Just pour these ingredients over your pot roast and let the slow cooker do the work. Herbs and spices give the beef an excellent taste. I often serve this roast over noodles or with mashed potatoes, using the juices an a gravy.

Ingredients

• 1 boneless beef chuck roast (2-1/2 pounds)
• 1 medium onion, chopped
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/4 cup white vinegar
• 3 tablespoons tomato puree
• 2 teaspoons Dijon mustard
• 1/2 teaspoon lemon juice
• 4-1/2 teaspoons poppy seeds
• 2 garlic cloves, minced
• 2-1/4 teaspoons sugar
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon ground cloves
• 1 bay leaf
• Hot cooked noodles

Preparation

Step 1

Place roast in a 3-qt. slow cooker. In a large bowl, combine the onion, tomatoes, vinegar, tomato puree, mustard, lemon juice and seasonings; pour over roast. Cover and cook on low for 8-9 hours or until meat is tender. Discard bay leaf. Thicken cooking juices if desired. Serve over noodles. Yield: 6-8 servings.


Nutrition Facts: 1 serving (1 each) equals 276 calories, 14 g fat (5 g saturated fat), 92 mg cholesterol, 305 mg sodium, 7 g carbohydrate, 2 g fiber, 29 g protein.

Spiced Pot Roast published in Country Woman March/April 2002, p33