Spice-Braised Pot Roast

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 as a gravy.

Ingreadient

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

Step by step

1. Place roast in a 5-qt. slow cooker. Mix all remaining ingredients except noodles; pour over roast. Cook, covered, on low until meat is tender, 7-9 hours.
2. Discard bay leaf. If desired, skim fat and thicken cooking juices. Serve pot roast with noodles and juices.