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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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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 |
Directions:
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.
2. 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.
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