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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 12 |
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A little different than the usual pot roast, and the crock pot does all the work. The spices add an excellent flavor. I like to serve this over noodles. Ingredients:
1 (2 1/2 lb) boneless chuck roast |
1 small chopped onion |
1 (14 1/2 ounce) can diced tomatoes with juice |
1/4 cup cider vinegar |
3 tablespoons tomato paste |
2 teaspoons dijon mustard |
2 minced garlic cloves |
3 teaspoons sugar |
1/2 teaspoon ground ginger |
1/2 teaspoon salt |
1/2 teaspoon crushed rosemary |
1/2 teaspoon turmeric |
1/4 teaspoon red pepper flakes |
1 bay leaf |
Directions:
1. Place roast in the slow cooker.
2. In a large bowl, combine the rest of the ingredients and pour over the roast. Cover and cook on low till meat is tender. Discard bay leaf. Thicken cooking juices if desired. Serve over noodles.
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