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. —Loren Martin, Big Cabin, Oklahoma
Spice-Braised Pot Roast
Spice-Braised Pot Roast
Prep Time
15 min
Cook Time
7 hours
Yield
8 servings
Ingredients
- 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
Directions
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.
- Discard bay leaf. If desired, skim fat and thicken cooking juices. Serve pot roast with noodles and juices.
Nutrition Facts
1 serving: 276 calories, 14g fat (5g saturated fat), 92mg cholesterol, 305mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.
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